Ingredients
For the “brisket:”
- 1 ½ lb king trumpet mushrooms
- 1 (14-oz) block extra-firm tofu
- ½ cup olive oil
- 3 Tbsp soy sauce or gluten-free tamari, if preferred
- 2 Tbsp smoked paprika
- 1 Tbsp garlic powder
- ½ tsp black pepper
For the sauce:
- 1 medium yellow onion, peeled and quartered
- 4 garlic cloves, peeled
- 2 cups dry red wine
- 1 cup ketchup
- 2 Tbsp soy sauce
- 2 Tbsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp mustard powder
- 2 Tbsp chopped fresh parsley, to serve
Instructions
- Preheat the oven to 400℉.
- To 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 black 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.
- To 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. The liquid will evaporate while it roasts, making a thick sauce.
- Return the sheet pan to the oven and roast for 30-35 minutes, stirring halfway through, until the mushrooms and tofu are deep brown.
- 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. To reheat, thaw and transfer to a baking dish. Bake at 350°F until heated through.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Entree
- Method: Roasting
- Cuisine: Vegan