Ingredients
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For the Tofu Patty:
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14 oz (400g) firm tofu, drained and pressed
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2 tablespoons low-sodium soy sauce or tamari (gluten-free)
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2 cloves garlic, minced
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2 green onions, finely chopped
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1/2 cup breadcrumbs (gluten-free if needed)
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1 Salt and black pepper to taste
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1 Cooking oil for frying
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For the Kimchi Topping:
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1 cup vegan kimchi, chopped
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1 tablespoon gochugaru (Korean red pepper flakes, adjust to taste)
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1 teaspoon sesame oil
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For Assembly:
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4 vegan burger buns
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1 Fresh lettuce leaves
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1 Sliced cucumber
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1 Sliced red onion
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1 Vegan mayo (optional)
Directions
Adjust the level of spiciness by adding more or less gochugaru to the kimchi topping. Serve this burger with a side of Korean pickled radishes (danmuji) for an authentic Korean meal experience.
Steps
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1
Done
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For the Tofu Patty: |
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2
Done
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In a mixing bowl, crumble the pressed tofu using your hands or a fork. |
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3
Done
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Add soy sauce (or tamari), minced garlic, chopped green onions, breadcrumbs, salt, and black pepper to the crumbled tofu. Mix well to combine. |
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4
Done
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Divide the mixture into four equal portions and shape each portion into a patty. |
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5
Done
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Heat a skillet over medium heat, add a bit of cooking oil, and cook the tofu patties for about 3-4 minutes on each side, or until they are golden brown and crispy. Set aside. |
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6
Done
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For the Kimchi Topping: |
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7
Done
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In a separate bowl, combine the chopped vegan kimchi, gochugaru (Korean red pepper flakes), and sesame oil. Mix well. |
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8
Done
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For Assembly: |
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9
Done
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Toast the vegan burger buns in the skillet or oven until they are lightly browned. |
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10
Done
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Spread vegan mayo (if desired) on the bottom half of each bun. |
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11
Done
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Place a lettuce leaf on each bun, followed by a tofu patty. |
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12
Done
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Add a generous spoonful of the spicy kimchi topping on top of the tofu patty. |
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13
Done
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Add sliced cucumber and red onion rings. |
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14
Done
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Top with the other half of the bun. |
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15
Done
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Serve your Vegan Kimchi Tofu Burger with extra kimchi on the side for the true Korean experience! |
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