2 medium or large portobello mushrooms, washed
⅓ cup balsamic vinegar
4 tablespoons chopped fresh chives
2 tablespoons minced shallots
2 tablespoons olive oil
1 tablespoon tahini
1 garlic clove, minced
¼ teaspoon sea salt
black pepper, to taste
⅓ cup hemp seeds
¼ cup plain, unsweetened almond milk
2½ tablespoons white wine vinegar
1½ tablespoons fresh lemon juice
1 teaspoon nutritional yeast
½ teaspoon garlic powder
½ teaspoon tahini
½ teaspoon sea salt
½ block firm or extra firm tofu (I use sprouted tofu)
1 red onion, sliced into ¼-inch thick rings
1 tablespoon coconut oil
½ tablespoon agave nectar
2 hearty burger buns, toasted
sprouts
greens