Are you plant-based and feeling left out this BBQ season? You don’t have to be!
I always bring my own dishes to any meat-centered gatherings. Whether it’s my mushroom and black bean burgers or this delicious dish, people always end up trying it and liking it, and I don’t have to go hungry. Win-win!
This BBQ mushroom and tofu combo is guaranteed to satisfy even the most avid meat eaters in your family. It is crispy, smoky, saucy and just all-round delicious.
Magical things happen when you press king oyster mushrooms in a searing hot pan with some garlic and some salt. The texture becomes meaty and dense, while all the flavours infuse and a crispy outside forms.
The same goes for smoked tofu. If you’re not a tofu fan, make sure to try out smoked tofu this way and I guarantee that you will become a new convert.
Without further ado, let’s get into the recipe!
⌁200g smoked tofu (I used an almond-sesame variety, but any smoked tofu will work)
⌁150g king oyster mushrooms
⌁salt to taste
⌁1tsp garlic powder
⌁1tbsp olive oil
⌁3tbsp vegan BBQ Sauce (I used this one which is more flavourful than the usual BBQ sauces)
⌁1tbsp vegan cream cheese
⌁1/4 tsp garlic powder
⌁1/4 tsp lemon juice
⌁1 tsp soy cream
⌁chives, vegan bacon bits and rocket to garnish (optional)
In a very hot pan, add the olive oil, smoked tofu and king oyster mushrooms and sprikle on the garlic and salt. Sear them in the pan until brown on all sides and keep pressing them down. You can use a second cast iron pan to do this or simply use a spatula. Do this until the mushrooms have released most of their liquid and are seared, crispy and compacted.
In a small bowl, combine the vegan cream cheese, garlic powder, lemon juice and soy cream and mix well. Heat the BBQ sauce in a separate bowl.
Transfer the mushrooms and tofu onto a bed of rocket and top with the BBQ sauce, followed by the creamy sauce we made. Garnish with vegan bacon bits and chopped chives and enjoy!