sesame tofu mushroom burgers with miso ‘mayo’
12 large field mushrooms
1½ tablespoons sesame oil
¼ cup (35g) white sesame seeds 2 tablespoons black sesame seeds
¼ cup (25g) quinoa flakes
500g firm silken tofu, cut into 12 slices 2 cups (250g) peeled and shredded daikon 1½ cups snow pea shoots
⅓ cup (95g) pickled ginger
tofu miso ‘mayo’
150g firm silken tofu
1 tablespoon white miso
2 teaspoons reserved pickled ginger liquid Preheat oven to 220°C (425°F). Place the mushrooms on
2 large oven trays lined with non-stick baking paper. Drizzle with 1 tablespoon oil and cook for 20 minutes or until golden and cooked through.
Place the sesame seeds and quinoa flakes on a small tray and mix to combine. Press the tofu slices into the sesame mixture to coat both sides. Heat the remaining oil in a large non-stick frying pan over high heat and cook the tofu for 1–2 minutes each side or until golden brown. Set aside.
To make the tofu miso ‘mayo’, place the tofu, miso and ginger liquid in a small food processor and process until smooth.
Top half the mushrooms with the daikon, snow pea shoots and tofu. Drizzle with the mayo and top with the remaining mushrooms. Serve with the pickled ginger. SERVES 6.