Portobello Mushroom Burger with Tofu Bacon

Veggie burgers are always a good thing to keep in the freezer or have on hand when you’re feeling lazy and can’t be bothered to cook anything. You could either get some from the freezer section of the grocery store or meal prep a bunch. But if you’re looking for something more simple this patty is exactly that. It can be ready in 10 minutes and you’ll be munching in no time.



For the Patty

  • 1 Portobello Mushroom Cap

  • A Pinch of Paprika

  • Salt and Pepper to Taste

For the Bacon

  • 1 Block of Firm Tofu

  • 1/4 Cup Water

  • 1/4 Cup Liquid Aminos

  • 2 Tbsp Rice Vinegar

  • 1 Tbsp Liquid Smoke

  • 1 Tbsp Smoked Paprika

  • 1 Tsp Garlic Powder

  • 1 Tsp Onion Powder

  • Salt and Pepper to Taste


  1. Start by adding all the ingredients for the bacon into a bowl and stir until everything is well combined.

  2. Slice the tofu into very thin strips so that it is similar to bacon and set all of it into the marinade and allow to sit for at least 30 minutes.

  3. Now wash off the mushroom cap and sprinkle it with the paprika, salt, and pepper. In a pan over medium heat add either a little bit of water or oil and put the mushroom in. Use something heavy to put pressure on the mushroom so that it will cook a little bit faster.

  4. Check on the patty in about 5 minutes and flip it over to allow it to cook on the other side.

  5. When your tofu is ready you can either toast it in a skillet with a little bit of oil, or baking it in the oven at about 425°F for 15-20 minutes flipping halfway through.

  6. While you wait for everything to cook feel free to prep your burger toppings. My go to toppings are lettuce, tomato, onion, and avocado. You can also use my mayo alternative recipe which you can fine here or my agave mustard dressing here.

  7. Once everything is ready build up your burger and enjoy!