Plant-Based Kimchi Burgers With Toasty Tofu Fries

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Plant Based Burger with Tofu Fries

For this delicious recipe, we chose a plant-based burger and several of our favorite local ingredients, including Seoul Kimchi Mayo, Cindy Yi Radish Kimchi, Thrilling Foods Bakon and Market of Choice’s freshly baked burger buns. The tofu fries are simply delicious and an excellent way to have your tofu and eat it, too, any time you want a plate of healthy fries!

Serves: 4
Difficulty: easy
Prep time: 20 min
Cook time: 25 min
Diet: vegan (omit the egg)


Kimchi Burger
1½ lb plant-based burger, thawed, 4 patties
4 Market of Choice burger buns
4 oz Seoul Kimchi Mayo
4 large pieces green leaf lettuce
1 large tomato, sliced
8 oz Thrilling Foods Bakon (8 slices), cooked
2 oz shiitake mushrooms, stems trimmed, sliced and cooked until tender
4 eggs, fried (as desired)
6 oz Cindy Yi Radish Kimchi (or other)

Toasty Tofu Fries
1 lb super firm tofu
1 T olive oil
2 T flour
2 T nutritional yeast
1 t Italian seasoning
1 t onion powder, garlic powder
½ t paprika
¼ t cayenne
1 t salt


Kimchi Burger
Grill (or sear in skillet) burger patties until internal temp reaches 165º, approx. 3-4 min per side depending on thickness. Toast burger buns lightly and add kimchi mayo, lettuce and tomato. Top bottom bun with cooked burger, cooked Bakon, cooked mushrooms, fried egg (if using) and kimchi. Serve with Toasty Tofu Fries.

Toasty Tofu Fries
Preheat oven to 400º. Cut tofu into ¼-inch strips. Toss gently with olive oil. Combine remaining ingredients. Shake tofu strips lightly in mixture. Place on parchment-lined sheet pan (lightly oiled). Bake 20-25 min until crispy, turning carefully halfway through. Serve immediately with your favorite sauce.