Name: Rachael Finch's Mushroom and Crispy Tofu Burgers with Carrot Fries Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 4 portobello mushrooms; 3 carrots; 2 tsp extra virgin olive oil; 1 pinch salt and pepper *to taste; 2 tsp white chia seeds; 1 1/4 tbs quinoa flakes; 1 egg; 200 g firm tofu; 60 g rocket leaves; 1 large tomato; 1 tsp tzatziki

by Rachael Finch Last updated on 07/10/2019

A healthier alternative to help curb those burger cravings from Aussie model, Rachael Finch. - Rachael Finch

Ingredients

4 portobello mushrooms
3 carrots
2 tsp extra virgin olive oil
1 pinch salt and pepper *to taste
2 tsp white chia seeds
1 1/4 tbs quinoa flakes
1 egg
200 g firm tofu
60 g rocket leaves
1 large tomato
1 tsp tzatziki

Method

Step 1

Preheat oven to 180C. Place mushrooms and carrots on a tray, drizzle with 1tsp oil and season with salt and pepper. Roast for 15 minutes.
Step 2

Meanwhile, place chia, quinoa flakes, salt and pepper in a bowl and mix to combine.
Step 3

Dip tofu in egg white and then coat both sides with chia mixture.
Step 4

Heat oil in a large non-stick frying pan over high heat and cook tofu for 1-2 minutes each side until golden and crisp. (You might need to do these in batches if pan is overcrowded).
Step 5

To serve, use mushrooms as the burger bun and layer with rocket, tomato, tzatziki and crispy tofu. Serve with carrot fries.