Shredding EXTRA SUPER FIRM tofu then baking in the oven completely changes the texture of this otherwise soft and bland staple for many vegetarians. Tonight we seasoned and roasted to use as the foundation for an amazing philly cheesesteak sandwich. It did not disappoint. The texture was chewy and paired with the mushrooms, caramelized onions and gravy it really had the mouth feel and cellular memory of the best steak sub. And it’s so easy to make and I think I even prefer it over the fuss of making a full seitan roast.
Note: Look for SUPER FIRM TOFU, for the best shred. You can tell the firmness by the grams of protein in the brick. Super firm should have close to 14g per serving, whereas regular extra firm, may only have 8 grams. In comparison silk or soft tofu has only 4 grams. Buy the firmest tofu you can find. Don’t worry if it’s only Extra Firm, the store substituted mine tonight, and the extra firm did a fine job.
Shredded Savory Tofu
Ingredients
Cheese Steak Fixings
Instructions
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Grate your tofu on a thick blade to make big shreds.
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Melt butter and seasonings and toss with your shredded bean curd and lay out on a parchment lined baking sheet. Bake at 400° for 30 minutes or until crispy and golden brown.
Cheese Steak Fixings
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Separate the mushroom stems and place in a saute pot with four tablespoons of butter and simmer on low heat while you prepare the other fixings. Thinly slice the sweet onions and place in cast iron with a dash of olive oil and saute on medium stirring often until caramelized. Slice the mushroom tops and saute in another pan until soft and juicy. We saute the onions and mushrooms separately so that each family member can decide which they want on their sub.
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Make the mushroom gravy by adding a couple spoonfuls of the caramelized onions to the pot of mushroom bottoms. Add flour and stir well until all of the flour is coasted with butter. Then gradually add the water, stirring always until you have the desired consistency. (You may need a little less or more water/broth.) If desired, put the mixture in a blender to make a smooth gravy for the sandwiches.
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We let everyone assemble their sandwiches based on what they like most, and yes we did make a sheet tray of tri tip for those family members who eat meat. You can add the gravy directly on the sandwich or use it as a dip. This dish IS MESSY, plenty of napkins and enjoy the mess to it's fullest.
