TOFU AND MUSHROOM VEGIE BURGER

PREP TIME: 10 MINS COOK TIME: 10 MINS SERVES 2 (AS A MAIN)

2 large cap mushrooms,

stalks removed

1/2 small red onion, sliced

into rounds

1/2 red capsicum, halved, seeds

removed, flattened

100g Macro Honey Soy Tofu 2 Tbsp low-fat Greek-style

natural yoghurt 1 Tbsp bought pesto

2 Abbott’s Village Bakery Light Rye

Sandwich Thins, split

20g baby spinach leaves

1 Preheat a barbecue plate or large chargrill plate on mediumhigh. Spray the mushrooms, onion and capsicum with cooking spray. Add to the barbecue and reduce heat to medium. Cook for 6-7 minutes, turning occasionally, or until the mushrooms soften (you want the mushrooms to be quite soft). Add the tofu to the barbecue for the last few minutes of cooking, turning once, and cooking until warmed through.

2 Meanwhile, combine the yoghurt and pesto in a small bowl. Lightly toast the sandwich thins.

3 Spread the bottom pieces of the sandwich thins with half the pesto yoghurt. Top the base of the sandwich thins with the spinach leaves. Top with the mushrooms, onion, capsicum and tofu. Drizzle with the remaining pesto yoghurt. Cover with the top of the sandwich thins. Serve.