Open Faced BBQ Tofu Portobello Burger

This vegetarian friendly burger will satisfy you even if you eat meat. The marinade used for the tofu gives this Portobello burger a great flavor. Topped off with fresh mozzarella, delicious.

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Ingredients:

• 1 pkg extra firm tofu, frozen, thawed, drained, and sliced lengthwise
• 4 Portobello mushroom caps
• 1 cup fresh baby spinach leaves
• 1 fresh tomato, sliced
• 1 roasted red pepper, sliced
• 1 cup BBQ marinade (recipe below)
• 1 tbsp extra virgin olive oil
• 1 tbsp soy sauce
• 1 tsp balsamic vinegar
• 1 Loaf crispy bread, thinly sliced
• 4 slices fresh mozzarella cheese
• BBQ Marinade:
• 1/4 cup soy sauce
• 2 tbsp maple syrup
• 2 tbsp ketchup
• 1 tbsp cider vinegar
• 1/2 to 1 tsp hot sauce
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp ground black pepper
• 1 tsp liquid smoke flavoring
• Mix all ingredients together in a bowl
• Aioli:
• 1/4 cup mayonnaise
• 1 tsp fresh dill
• 1/4 tsp paprika
• 1 tsp zested lemon peel
• Black pepper to taste
• Salt to taste

Method

Marinate tofu in BBQ Marinade for 1 hour. Preheat grill to medium heat. Spread tofu on greased sizzle plate, grill pan, or griddle. Bake for 30 minutes flipping slices after 15 minutes. Mix together, olive oil, balsamic vinegar and soy sauce. Brush mixture on both sides of mushroom caps. Grill mushrooms starting with top side down. Remove when edges become crispy. To make the aioli, mix together ingredients. Build stacks in the following order from bottom to top. 1 slice crispy bread, thin layer aioli spread, a few leaves spinach, one mushroom cap, thin layer roasted red pepper, one slice mozzarella, thin layer spinach leaves, one slice tomato, and top with slices of BBQ tofu. Repeat for remaining 3 servings.

Notes:

Number of servings: 4

Submitted By: sweetpatoot
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