BBQ Southern Tofu Burgers
with Super Crunchy Chayote & Peanut Slaw
Cooking time
10 minutes
Servings
2/4
Calories
940 /serving
Sweet hickory smoke gives veggie burger night Southern airs, and a brushing of vinegar-stung barbecue sauce brings it on home. While the grilled tofu is tucked into warm buns, chayote (or mirliton, as they call it in Louisiana) and peanuts give the slaw its edge.
We will send you:
- 150g Shredded cabbage
- 1 Block of tofu (non-GMO)
- 1 Chayote
- 30ml Apple cider vinegar
- 30ml BBQ sauce
- 60ml Mayonnaise
- 25g Chopped peanuts
- 2 Artisan hamburger buns
- 8g Sweet Hickory BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)
Contains: Barley • Eggs • Mustard • Peanuts • Soy • Sulphites • Wheat
You will need:
Basting brush
Oil
Peeler
Salt & pepper (S&P)
BBQ
Total Fat
59 g
Saturated Fat
7 g
Sodium
870 mg
Total Carb
66 g
Sugars
16 g
Protein
42 g
Fibre
11 g
Preparation
Grill the tofu
- Heat the BBQ on high, making sure to oil the grill first.
- Pat the tofu dry; halve horizontally, then halve crosswise. In a medium bowl, toss with a drizzle of oil, ⅔ of the spices and S&P.
- In a small bowl, combine the BBQ sauce and ⅓ of the vinegar.
- Add the tofu to the BBQ and grill, brushing with the BBQ sauce mixture occasionally, 3 to 5 min. per side, until cooked through and glazed.
Make the slaw
- Meanwhile, peel and cut the chayote into matchsticks.
- In a large bowl, combine the remaining vinegar, a drizzle of oil and S&P.
- Add the peanuts, chayote and cabbage; toss well.
Make the smoky mayo
- In a second small bowl, combine the mayo, remaining spices and S&P.
Grill the buns & serve
- Add the buns, cut-sides down, to the BBQ, and grill, 1 to 2 min., until warmed through and beginning to brown.
- Divide the bun bottoms and ⅔ of the slaw between your plates.
- Top each bun bottom with the smoky mayo, tofu, remaining slaw and a bun top. Bon appétit!
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