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Kelp Burger Recipes: Kimchi Kelp Burger Bowl by AKUA and Mother in Law's
Published by Eve Palmer,
Ingredients
- 1/2 jar of Mother in Law's Vegan Napa Cabbage Kimchi
- 3 frozen AKUA Kelp Burgers
- 3 large handfuls of spinach
- Pack of nori sheets
- 1/2 block tofu
- 1 cup white rice
- 2 cloves garlic
- 1 inch cube ginger
- Dash of sriracha
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 1 tbsp peanut butter
- 2 tbsp nutritional yeast
- 1 tsp turmeric
Directions:
- Dry your tofu
- Break up block and and set aside
- Mince garlic and ginger
- Add garlic and ginger to bowl with soy sauce, sriracha, and sesame oil
- Mix and add tofu pieces
- Meanwhile, cook your rice
- After 10 minutes marinating, place tofu into frying pan and cook over medium heat
- On a separate burner, cook you Kelp Burgers for 3-4 minutes on each side over medium/high heat
- After 7 minutes add turmeric and nutritional yeast to tofu mixture, let cook for 2 more minutes
- Set tofu aside and use pan to sauté your spinach
- Once that is finished, add peanut butter to a pan over low heat with a dash of soy sauce, a dash of maple syrup, and juice from 1/4 lime. Cook until creamy.
- Plate everything together over the bed of rice, and top with LOADS of kimchi!
- Enjoy! 👌
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