Grilled Tofu Burger with Cremini Mushrooms and Bean Spread

Here is a great recipe for a deliciously flavorful meat-free burger!  If you desire, make an extra batch of the bean spread for a nice appetizer/dip. 

Ingredients

• One 12-14 oz package extra firm tofu, cut into 4 large rectangles/slabs
• 4 large garlic cloves, minced
• 2 tablespoons chopped fresh thyme
• 1 cup canned cannellini beans, drained and rinsed
• 4 tablespoons plus 2 teaspoons extra-virgin olive oil
• Freshly ground pepper
• 8 oz Cremini mushrooms, sliced
• 1 tablespoon plus 1 teaspoon balsamic vinegar
• 1/2 red onion sliced
• 4 hamburger  buns
• 4 slices cheddar cheese 
• Handful of arugula or spinach for topping 

Directions Combine the 1 tsp minced garlic and 1 tablespoon thyme with about 2 tablespoon oil in a shallow dish. Place the tofu and mushrooms in the garlic mixture, and turn to coat. Season with pepper; drizzle with balsamic vinegar.  

Meanwhile, in a food processor, puree 1 clove garlic, 1 tablespoon thyme, the cannellini beans, and 1 teaspoon oil until smooth. If mixture is too thick to spread, add a bit more oil. Season with pepper, and pulse to combine.

Heat grill or grill pan.

Heat about a tablespooon of oil in the grill pan (if using grill, toss the onions in oil first) and grill the onions until lightly charred on the first side, about 3 minutes. Flip the onions, and continue grilling until tender and charred on the other side, about 3 minutes more. Transfer onions to a clean plate; cover to keep warm.

Place tofu and mushrooms in the grill pan. (If using a grill, you will need to grill mushrooms separately in foil.) Grill until browned - about 5-7 minutes. Flip tofu and mushrooms, and continue cooking until browned about 5-8 minutes more, or until liquid from mushrooms starts to evaporate. Remove mushrooms from grill/pan and set aside if tofu still needs to be browned more.

Split hamburger buns, and place cut side down on grill; cook just until warm and toasted. Spread 1/4 cup bean puree on the bottom half of each bun, and top with tofu, grilled mushrooms,, sliced cheese, grilled onions, and a small handful of spinach or arugula. Top with remaining roll halves, and serve.