This is a Korean-inspired veggie burger and a variation of the Banh Mi Burger. I just love adding kimchi to my breads, and it pairs perfectly with the sweet-and-peppery seared tofu. I’ve also added micro sprouts for an extra fresh and nourishing crunch. A dollop of mayonnaise and a generous spoonful of Cilantro Pistou makes this burger a wonderful blend of spicy and fresh flavors.
- Yield: 4 burgers
- 1 block (14 ounces, or 400 g) firm tofu, sliced crosswise into ¼-inch (6 mm) thick slices, cut to fit the breads
- Drizzle of agave syrup or honey
- Salt and freshly ground black pepper, to taste
- 4 breads, such as small rustic pieces of Ciabatta or baguette, halved and lightly toasted
- Cilantro Pistou
- Fresh cucumber and carrot sticks
- Micro sprouts (optional)
- Lime wedges
To Make the Tofu
- Place the tofu block on a plate lined with paper towels, and place another plate on top of the tofu. Gently press out any excess liquid by squeezing the plates together, being careful not to break up the tofu.
- Slice the tofu into 4 flat pieces. Place a skillet over medium-low heat. Sear the tofu in the skillet for about 8 minutes per side. Top with the Kimchi, Cilantro Pistou, cucumbers and carrots, micro sprouts, and mayo. Squeeze a lime wedge over each burger and serve.