Jazzing Up the Veggie Burger

Lately I’ve been on a tofu ‘burger’ kick, grilling thick slabs of firm tofu that when placed on a gorgeous ciabatta roll and topped with an heirloom tomato from the farmers market and artisanal mustard, make for a pretty hearty, pretty easy and pretty tasty dinner.

Last night I decided to take inspiration from my lastest issue of Cooking Light, and went Moroccan, adding a dash of harissa paste and a dollop of goat cheese in place of the mustard.   The mildness of the cheese was a nice balance to the kick of the harissa, and together made for a new twist on an old standby.

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