TOFU VEGE BURGER WITH KIMCHI & CARROT KETCHUP - Cuisine Magazine - From New Zealand to the World

Ingredients

• ¼ teaspoon salt
• ½ teaspoon sugar
• 1 tablespoon rice vinegar
• 1 cup shredded cabbage
• 1 spring onion, finely sliced
• 1 cup bean sprouts
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 300g tofu
• 1 eggplant
• 1 medium/large kūmara, peeled
• oil for baking
• 4 hamburger buns, halved
• 200g firm mozzarella or vegan alternative, sliced
• kimchi & carrot ketchup and mayonnaise, to serve
• KIMCHI & CARROT KETCHUP / MAKES 300ml
• 300g carrots, peeled and sliced
• 250ml apple juice
• 1 tablespoon apple cider vinegar
• ½ cup kimchi