Big Sur tofu burgers with sambal ketchup and Brussels sprout–apple slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Big Sur tofu burgers with sambal ketchup and Brussels sprout–apple slaw

Dairy-Free, Vegan, Protein Plus

2 Servings, 720 Calories/Serving

15 Minutes

With a citrus miso-dressed slaw that features Brussels sprouts, apple, dates, and cashews, along with a lightly spicy sambal ketchup, these plant-based burgers burst with flavor.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 6 ounces organic Brussels sprouts
  • 1 organic Granny Smith or other apple
  • 2 Medjool dates (with pits)
  • 3 tablespoons cashews
  • Sunbasket citrus miso dressing (orange juice - sesame oil - miso - lemon juice - gluten-free tamari)
  • 2 Hodo organic tofu burgers
  • 2 vegan whole wheat buns
  • Sunbasket sambal ketchup (cashew butter - sambal oelek - gluten-free tamari - maple syrup - ketchup - rice vinegar - sesame oil)
Ingredient IQ
Sambal oelek is one of our favorite tools to bring heat and flavor to a dish. Sambal is an Indonesian term for a sauce made with chiles, and oelek refers to the mortar and pestle traditionally used to make it. We recommend stirring in one-third for mild heat, two-thirds for medium, and all of it if you like things super spicy.
Grill It
Prepare a medium-hot fire in a grill. Set the tofu burgers on the grill directly over the heat and cook, turning once, until lightly charred and cooked to the desired doneness, about 5 minutes per side.

Nutrition per serving

Calories 720, Total Fat 29g (37% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1090mg (47% DV), Total Carb. 94g (34% DV), Fiber 22g (79% DV), Total Sugars 32g (Incl. 4g Added Sugars, 8% DV), Protein 33g
Contains: Tree Nuts (cashew), Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the Brussels sprout–apple slaw

  • Trim the ends from the Brussels sprouts; thinly slice the sprouts.
  • Core the apple; using the large holes of a box grater, coarsely grate the apple.
  • Pull the dates away from their pits; coarsely chop the dates.
  • Using the bottom of a bowl or cup, lightly crush the cashews.
In a large bowl, toss together the Brussels sprouts, apple, dates, cashews, and citrus miso dressing; season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.

2

Cook the burgers

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the tofu burgers and cook, turning once, until lightly browned and heated through, 2 to 3 minutes per side. Transfer to a plate. Wipe out the pan.

3

Toast the buns

In the same pan used for the tofu burgers, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.

Serve

Place the bun bottoms, cut sides up, on individual plates. Top each with a burger, spread with as much sambal ketchup as you like, and spoon on some of the Brussels sprout–apple slaw. Close with the bun tops and serve the remaining slaw and ketchup on the side.
Kids Can!
  • Pull the dates away from the pits.
  • Lightly crush the cashews.
  • Assemble the slaw.
  • Spoon the slaw on the burgers.