Portobello Mushroom Burger Stack

Who said you couldn't have burgers on the keto diet anymore? A perfect substitute to the carby burger bun is the portobello mushroom. Use some firm tofu to make it vegan! 

Ingredients:

• 1 teaspoon oil 
• 4 Portobello mushrooms, stalks removed
• 200g firm tofu, drained and patted dry, cut into 4 slices
• 1 tablespoon tamari or soy sauce
• ½ teaspoon smoked paprika
• Salt and black pepper
• Lettuce
• Cucumber slices
• Tomato slices
• Greek yogurt (dairy-free), fresh parsley and squeeze of lemon juice

Make them!

1. Place the Portabello mushrooms in an ovenproof dish (cut side down) and brush each with a bit of oil. Bake at 180C for 10 minutes until softened but still retain their shape.
2. Mix together the tofu slices, tamari or soy sauce, paprika and seasoning, then dry-fry on each side for 3-4 minutes until golden.
3. Once the mushrooms are ready, place one on the bottom then stack up with lettuce, tofu, cucumber, tomato, yogurt sauce and finish with another mushroom - use a cocktail stick to stick through and hold together, then enjoy!