Blackened Tofu Mushroom Burger with Wheat Tortilla Chips

Adam and I grew up at opposite ends of coastal Orange County. He spent his younger years riding the sidewalks and waves of San Clemente, while my toes spent most of their time planted in the sands of Newport Beach. Reluctantly famous, Laguna Beach is precisely between the two. If you don't know it personally, please take 10 seconds to forget the Laguna you know from The Real OC and let me introduce you properly.

Things you would find in the REAL Real Laguna Beach of the '90's: Artists, festivals, Birkenstock-shod hippies, bead stores, homeless guys staring at each other intensely over chessboards, Hare Krishnas, secret coves, rickety staircases to the sand, and local businesses like Hemp in the Hollow, Fahrenheit 451, Tippecanoe, and Taco Loco. Taco Loco serves up all kinds of delicious food from lobster tacos to blackened tofu mushroom burgers. Baskets of thick tortilla chips make you ever thirstier for another ice-cold Mexican beer. Adam and I share independent memories of sitting outside on rickety plastic chairs drinking beer and watching the summer crowds amble past. That, and epic blackened tofu mushroom burgers.

We sought to satisfy our mutual craving without braving insane summer beach traffic. We played with the flavors a little, but we think you'll enjoy it! Finding some extra-firm organic tofu at Mother's Market, we went to town on these burgers! High-quality tofu is essential for this sandwich. If at all possible, check out a vegetarian or ethnic market and buy extra-firm organic tofu.  Enjoy!

Serves 3-4

INGREDIENTS:

• 12 oz pkg super firm tofu (or extra firm) - ideally squarish (sliced = burger)
• about 20 cremini mushrooms
• 1 Tbsp olive oil
• 3-4 slices of swiss cheese
• 2 Tbsp spicy BBQ sauce
• 1 onion, halved crosswise and sliced into 1/2" thick slices
• 1 avocado
• 1 large heirloom tomato
• juice of 1 lime
• 3 Tbsp cilantro, minced
• salt
• sandwich thins (or buns)
• blackening seasoning
• cooking spray
• iceberg lettuce
• whole wheat tortillas (about 2 per person)

DIRECTIONS:

1. Begin by removing all water from the tofu. Remove tofu from packaging and wrap in a few paper towels. Place on counter and gently place a heavy object (pan, cutting board, etc...) on top to apply pressure to the tofu. Allow to sit for 10 minutes.
2. Remove paper towels and slice into 4 thin slices or 3 thick slices. 
3. Add 1 Tbsp olive oil to frying pan over medium-high heat. Add mushrooms and onions and saute until softened and brown, about 10 minutes. Stir in BBQ sauce and keep on warm.
4. In bowl, combine diced avocado, diced tomato, lime juice, cilantro and a pinch of salt. Stir and set aside.
5. Preheat oven to 350'. Spray both sides of tortillas with cooking spray. Stack tortillas on top of each other and cut into 6ths. Forming 6 stacks of chips. Arrange on baking sheets and sprinkle with a touch of blackening seasoning and salt. 
6. Bake 10-15 minutes until crispy, turning over chips and rotating trays half way through. Remove from oven.
7. Heat large non-stick pan or cast-iron grill pan. Coat with cooking spray. Spray tofu slices with cooking spray and sprinkle liberally with blackening seasoning. Flip over and coat other side.
8. Put tofu slices on grill and grill on each side until crisp and blackened, about 5 min per side.
9. Melt swiss atop tofu, if desired and lightly grill sandwich thins or buns.
10. To assemble, put tofu slices atop the buns and garnish with lettuce, mushroom/onion mixture and extra BBQ sauce. Top with the avocado/tomato salsa or serve alongside with the chips.
11. Enjoy!