BBQ Mushroom & Tofu Burgers

Name: Juicy BBQ Mushroom & Tofu Burger Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 6 Meadow Mushrooms Large Portobello; 2 cloves garlic (minced); 2 blocks Tonzu Firm Tofu (dried with kitchen paper and sliced in half); 1 tsp Mrs Rogers onion powder; 1 tsp Mrs Rogers smoked paprika; Mrs Rogers Himalayan Pink Salt; Mrs Rogers Pepper; Olivado Avocado Cooking Oil; 2 carrots (spiralized and patted dry with kitchen towel); 1 bottle Olivado Avocado Cooking Oil; A sprinkle of Mrs Rogers Himalayan Pink Salt; 1 cup Anchor Greek Natural Unsweetened Yoghurt; 2 cloves garlic (minced); 1 lemon (juice & zest); A handful Superb Herb Dill (finely chopped); 1 The Fresh Grower Sweet Petite Cos; 1 red onion (thinly sliced into rounds); 4 Paneton Soft Baps

A burger with lettuce, square tofu, red onion, mushroom and fried carrot inside on a wooden round board and a small glass pot of white sauce at back. pot of

Even non-vegetarians are gonna love these BBQ Mushroom & Tofu Burgers. They are juicy, crunchy, saucy and packed with flavour.

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Prep Time 10

Cook Time 10

Total Time 20

Course Dinner

Servings

Ingredients

Instructions

Crank up the BBQ to high.
For the Carrots: In a wok or deep frying pan, heat the avocado oil to high. Fry the carrots until crispy and golden, drain on kitchen towel and sprinkle with salt.
For the Yoghurt Sauce: In a bowl, mix all of the ingredients until well combined. Season to taste.
For the BBQ: Coat the tofu in the onion powder, smoked paprika, salt and pepper. Drizzle the BBQ hot plate with oil and fry the tofu on both sides until golden and delicious. At the same time while tofu is frying, brush the mushrooms with oil and place them bottom side down on the grill side of the BBQ. Once they start to brown flip them over, sprinkle some garlic and drizzle some oil onto the mushrooms. Fry until juicy and cooked through. When you have 1 minute left on the tofu and mushrooms, toast the insides of the buns until golden.
To assemble the burgers, spread the yoghurt sauce on the bottom, followed by lettuce, tofu, mushroom, red onion and crunchy carrots.
Devour while hot.