Photo: Erik Putz
Give your next veggie burger a banh mi twist with pickled vegetables, cilantro and spicy mayo.
4 burger or ciabatta buns, halved
1/4 cup mayonnaise
1 tbsp sriracha, (optional)
1/2 cup chopped cilantro
1 350-g pkg extra-firm tofu, drained
2 tbsp soy sauce
1 tbsp honey
2 tsp finely grated ginger
1 cup carrot, cut into matchsticks
1/4 cup rice vinegar
2 tsp granulated sugar
1/4 tsp salt
2 baby cucumber, thinly sliced
Cut tofu crosswise, then lengthwise, to make 4 burger-size squares. Using a skewer, poke holes in the tofu, then pat dry with paper towels. Stir soy sauce, honey and ginger in a shallow dish and turn each square of tofu to coat. Set aside.
Bring carrots, vinegar, sugar and salt to a boil in a small saucepan, then remove from heat. Stir in cucumbers. Set aside.
Preheat barbecue to medium. Oil grill and barbecue tofu, reserving marinade, until grill marks form, 2 to 3 min per side. Return tofu to dish and turn each square to coat. Lightly toast buns on grill.
Assemble burgers with tofu, mayo, sriracha (if desired), pickled vegetables and cilantro. Drizzle burgers with remaining marinade for extra flavour.
Calories 350, Protein 15g, Carbohydrates 35g, Fat 17g, Fibre 3g, Sodium 770mg.
Originally published in the Today’s Parent July/August 2020 issue. Photo by Erik Putz.
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