Savory Pulled Mushroom and Tofu "Brisket"

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings:

Calories: 381kcal

Preparation: 30 minutes Cook time: 1 hour Servings: 6

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Ingredients

“Brisket”

1 ½ pounds king trumpet mushrooms
1 14-oz block extra-firm tofu
½ cup olive oil
3 tablespoons soy sauce or gluten-free tamari, if preferred
2 tablespoons smoked paprika
2 tablespoons garlic powder
½ teaspoon black pepper

Sauce

1 medium yellow onion peeled and quartered
4 garlic cloves peeled
2 cups dry red wine
1 cup ketchup
2 tablespoons soy sauce
2 tablespoons Dijon mustard
1 teaspoon dried thyme
1 teaspoon mustard powder
2 tablespoons chopped fresh parsley

Instructions

Preheat the oven to 400℉.
Make the “brisket”: Use two forks to shred the mushrooms into strips. Put them in a large bowl.
Drain the tofu. Using the largest holes of a box grater, grate the tofu into the bowl with the mushrooms. Add the olive oil, soy sauce, smoked paprika, garlic powder, and pepper, and toss with the mushrooms and tofu until well combined.
Transfer the mushroom and tofu mixture to a large-rimmed sheet pan and spread it into an even layer. Roast for 30 minutes, or until golden. Set aside.
Make the sauce: While the mushrooms are roasting, in a blender or food processor, puree the onion, garlic, red wine, ketchup, soy sauce, Dijon mustard, thyme, and mustard powder until smooth.
Pour the sauce over the roasted mushroom and tofu mixture, stirring until evenly distributed.
Return the sheet pan to the oven and roast for 30 to 35 minutes, stirring halfway through, until the mushrooms and tofu are deep brown. The liquid will evaporate while it roasts, making a thick sauce.
Serve topped with the chopped parsley.

Notes

Store in airtight containers in the fridge for up to 4 days or in the freezer for up to 3 months.

Variation: For a less traditional, yet very tasty, flavor more similar to a pulled barbecue “beef,” in lieu of ketchup, try adding your favorite barbecue sauce.

Nutrition