Jerk Tofu & Mushroom Burger


4 large flat mushrooms
2 tbs olive oil
1 garlic glove, crushed
450g firm tofu, thickly sliced
1 tbs Jerk Seasoning
4 large slices of beetroot
2 tbs Jerk Mustard
80g rocket leaves
2 lebanese cucumbers, peeled into ribbons
1/2 cup mint leaves, roughly chopped
4 burger buns, lightly toasted



1. Place mushrooms on a lined tray.  Combine oil and garlic in a cup.  Brush mushrooms with the garlic mixture.  Season with salt and pepper. Cook under grill until each side is tender

2. Mix tofu and Jerk Seasoning in a bowl with 1 tbs oil. Heat a large frypan and spray with oil.  Cook the tofu for 3 mins each side until golden.

3. Start with one half of the bread bun, top with Jerk Mustard, then mushroom, tofu, beetroot, cucumber, rocket, mint and the remaining bread bun.

For a vegan alternative, you can remove the bread bun.