Vegan keto Portobello mushroom burger

Step 1

Mix the clean Portobello mushrooms with 1 tablespoon of tamari, 1 1/2 tablespoon of olive oil, a pinch of black pepper and ground cumin. Combine the ingredients together using your hands but be careful with the mushrooms because they tend to break easily. Now you can cook the mushrooms straight away or place them in the fridge for approx. 15 minutes.

Step 2

Slice the tofu into 2-4 thick slices. Prepare the same marinade for the tofu using 1 tablespoon of olive oil instead of 2 1/You can cook it immediately or leave it to rest in the fridge for approx. 20 minutes.

Step 3

Wash the other vegetables required for the recipe and cut them according to your preferences.

Step 4

Bake the mushrooms for 10-15 minutes in a preheated oven at 180°C. Turn them a couple of times so they won't be too dry. Keep the door of the oven open for the last 5 minutes to ensure the cooked mushrooms are still soft but not watery.

Step 5

You can bake the tofu with the mushrooms. Adjust the cooking time to your preferences: leave it in the oven for 8-10 minutes to keep the tofu soft or until golden for a crispy result.

Step 6

Assemble the burgers when the mushrooms and the tofu will be just slightly warm and serve immediately. You can prepare the ingredients in advance but it's better to put together the burgers just before serving.