Stacked n’ spicy portobello burgers recipe

Ingredients

• 1 8-oz block firm tofu (drained)
• 1 8-oz block firm tofu (drained)
• 4 large portobello mushroom caps (stems removed)
• 1 large onion (diced)
• ½ green bell pepper (pitted, diced)
• ½ red bell pepper (pitted, diced)
• 3 cups spinach (fresh, rinsed, dried)
• 2 whole wheat vegan buns
• 4 tbsp hummus
• ¼ cup salsa
• 1 tbsp taco seasoning
• ½ tsp paprika
• ¼ tsp chili powder
• Salt to taste

1. Cut the tofu into 4 large slices and set aside.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the mushroom caps and flip them over after 4 minutes of cooking.
4. Sprinkle the caps with the taco seasoning, paprika, chili powder, and salt.
5. Flip again after 4 minutes, allowing them to cook until they have halved in size. Remove the caps from the skillet and set aside.
6. Add the tofu slices to the previously used skillet and cook them on both sides until slightly brown; set them aside.
7. Add the diced onions and bell peppers to the skillet. Stir frequently and cook the vegetables until browned, for 10-12 minutes.
8. Turn the heat down to low, add the mushrooms back to the skillet, and reheat for 2 more minutes.
9. Spread hummus on one side of each bun, and the salsa on the other half.
10. Top the hummus with a handful of spinach and serve with two mushroom caps, tofu squares, and top with a heaping scoop of vegetables with more salt to taste.
11. Enjoy the portobello burgers right away, or store and serve later!