Tofu and mushroom burgers
Burger night is sorted with this easy, quick and delicious vegetarian meal. Using tofu and mushrooms, no bread is needed for this satisfying dinner.
- 4 large flat mushrooms
- 2 tbs olive oil
- 1 garlic clove, crushed
- 450g firm tofu, thickly sliced
- 1 tbs Moroccan seasoning
- 150g beetroot hommus or dip
- 80g baby rocket leaves
- 2 Lebanese cucumbers, peeled into ribbons
- 1/2 cup mint leaves, torn
Preheat grill on high. Line a baking tray with foil. Place mushrooms on the lined tray. Combine the oil and garlic in a small bowl. Brush mushrooms with the garlic mixture. Season. Cook under grill for 1-2 mins each side or until tender.
Meanwhile, place tofu and Moroccan seasoning in a bowl and toss to coat. Heat a large non-stick frying pan over medium-high heat. Spray with olive oil spray. Cook the tofu for 2-3 mins each side or until golden.
Divide mushrooms among serving plates. Top with the tofu, hommus or dip, rocket, cucumber and mint.
Serve with extra virgin olive oil.