"The mushroom tofu veggie burger has been a favorite recipe of chef Asia Mei back before she even opened Moonshine 152 in South Boston in 2015. She conceived the dish while she worked as Whole Foods’ executive chef. Finding only dull, frozen veggie burgers in the market, she set out to create a protein-packed and flavorful option that combined tofu, mushrooms, and spices to call to mind a juicy patty without trying to mimic the exact flavor of meat. “I really think the umami-rich, deep, unctuous flavor pairs perfectly with anything that you could find on a regular beef burger,” she says of the burger, which is served on a potato bun with house aioli, sharp Vermont white cheddar, lettuce, onion, tomato, and shoestring fries. A mainstay of both the dinner and weekend brunch menus, it’s a customer favorite and is vegan if you omit the cheese and aioli. “It really embodies everything I want to be/do as a chef, which is provide approachable, craveable comfort food items, but on a higher level of execution,” Mei says." - Nathan Tavares
