Superfood Gochujang Burger

1. Grab your cucumber. Slice it on the diagonal. Chuck it in a bowl with a sprinkle of salt and a splash of rice vinegar. Give it a mix. That’s your future crunchy pickle moment sorted.

2. While the cucumber’s living its best life, lob a pear (cored, chopped), a knob of ginger (peeled, sliced), 2 garlic cloves, soy sauce, sesame oil, brown sugar, vegetable oil, and rice vinegar into a blender. Blitz until it’s smoother than your best chat-up line. Half of that luscious marinade? Straight into a baking dish.

3. Slice your SSF into 4 glorious slabs. Lay them down in the baking dish like they’re sunbathing. Pour over the rest of the marinade. Cover. Chill for 30 mins — the tofu, not you (but honestly, you do you).

4.Heat the grill to medium-high. Oil it like you mean it. Lift SSF from the marinade, let the drips fall back in (we’re not wasting that). Whisk gochujang into the leftover marinade — this is your glaze-slash-sauce.

5. Grill SSF for about 5 mins until it’s rocking deep char marks. Flip, glaze again, grill again. This is where the magic happens.

6. Toast your burger buns, cut side down, until golden.

7. Mix mayo with 3 tbsp of that glaze in a small bowl. Spread generously over buns. Build the burger: slabs of SSF, then some of that tangy cucumber. Crown it with the top bun. Take a bite. Question why anyone eats meat.