Korean-style tofu burgers with kimchi slaw
Vegetarian, Dairy Free, Spicy
You’re in good hands with Hodo Soy’s ingenious vegetarian burgers. For a dinnertime trip to Korea, we add a quick kimchi slaw and gochujang mayo.
- 1-inch piece fresh ginger
- 1 or 2 cloves peeled fresh garlic
- 3 ounces shredded Savoy cabbage
- Kimchi slaw dressing base (rice vinegar - maple syrup)
- ½ teaspoon kimchi chile flakes (optional)
- 3 scallions
- 2 Hodo Soy tofu burgers
- 2 whole wheat buns
- 1 or 2 tomatoes (about ¼ pound)
- 1 avocado
- Sun Basket gochujang mayo (optional) (mayonnaise - gochujang)
Like kimchi, gochujang is a powerhouse of Korean cooking that we think belongs in everyone’s pantry. A bit like ketchup but so much better, it brings a hit of sweetness, umami, and medium heat to anything it touches.
Make the kimchi slaw
- Grate or peel and finely chop enough ginger to measure 1 teaspoon.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Prep and cook the scallions
- Trim the root ends from the scallions; cut the scallions into 2-inch lengths.
Cook the burgers; toast the buns
Place the buns, cut sides down, in the pan and cook until lightly toasted, 1 to 2 minutes. Transfer to a plate.
While the burgers cook, prepare the garnishes.
Prep the garnishes
- Cut away the cores from the tomatoes; cut the tomatoes into ¼-inch-thick slices.
- Cut the avocado in half; remove the pit, scoop out the flesh, and cut into ¼-inch-thick slices.
Assemble the burgers
Nutrition per serving: Protein: 37g (74% DV), Fiber: 25g (100% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 26g, Polyunsaturated Fat: 8g, Saturated Fat: 4.5g (23% DV), Cholesterol: 0mg (0% DV), Sodium: 1040mg (43% DV), Carbohydrates: 65g (22% DV), Total Sugars: 15g, Added Sugars (Maple syrup; gochujang; whole wheat buns contain trace amounts of sugar): 6g (12% DV). Not a significant source of trans fat.
Contains: soy, wheat, eggs