4 oz. farro

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10 oz. canned red beans, drained and rinsed

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As needed Olive oil

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3 oz. red bell pepper, finely diced

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3 oz. green bell pepper, finely diced

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3 oz. onion, finely diced

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6 oz. mushrooms, finely chopped

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1/4 cup panko bread crumbs

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1 Tbsp. tomato paste

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1 1/2 tsp. soy sauce

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3/4 tsp. Italian parsley, chopped

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3/4 tsp. chipotle chili powder

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1/2 tsp. ground cumin

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1/2 tsp. vegetable base

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2 Tbsp. all-purpose flour

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As needed Tofu Aioli (recipe follows)

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6 whole wheat buns

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As needed Butter lettuce leaves as needed for topping

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2 roasted red peppers, sliced

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2 Fresh California Avocados*, peeled, pitted, sliced

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6 oz. silken tofu

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1 1/2 oz. roasted garlic

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2 Tbsp. lemon juice

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1 Tbsp. light miso

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1 Tbsp. capers

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1 Tbsp. water

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2 tsp. nutritional yeast

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.