Tofu philly cheesesteak
Ingredients
- 560g extra firm tofu
- 200ml boiling water
- 2 vegan stock cubes
- 4 tbsp dark soy sauce
- 2 tbsp dark brown sugar
- 4 tsp marmite
- 2 tbsp nooch
- 2 cloves garlic, minced
- 2 tsp mustard powder
- 4 tbsp vegetable oil
- 2 tbsp Worcestershire sauce
- 2 tsp black pepper
- 2 tsp salt
- 2 tbsp vegetable oil
- 2 large onion, sliced
- 4 cloves garlic, minced
- 400g chestnut mushrooms, sliced
- 2 green pepper, sliced
- 1 tsp sugar
- Pinch of salt
- 1 tsp ground black pepper
- 240ml plant milk
- 2 tbsp tapioca starch
- 2 tbsp white miso paste
- 4 tbsp nooch
- 2 tbsp white wine vinegar
- Pinch of turmeric
- Pinch of paprika
- 1 tsp garlic powder
- 1 tsp onion salt
- 2 tbsp vegan butter, cubed
- 4 tbsp water
- 100g vegan cheese
- 4 small baguettes
- 4 tbsp vegan butter, room temp
Steps
- Drain and press the tofu. Once done slice using the box grater.
- Arrange in an even layer in a baking tray.
- Mix ingredients from water to salt. Pour over tofu and gently stir to coat.
- Grill in the oven for 20 minutes, stirring halfway. Once done it should be slightly crispy.
- Heat the wok on medium and add vegetable oil. Once hot add the onion and green peppers. Fry until softened.
- Add the garlic and mushrooms and cook, stirring often for a few minutes. Add the sugar and fry until onions start to brown.
- Season then reduce the heat to low. Add the tofu, mix and cover.
- Blend ingredients from milk to onion salt until smooth. Transfer to a saucepan.
- Whisking constantly, bring the mixture to a low simmer.
- Once thick and simmering add the butter, water and cheese. Whisk until smooth. Reduce heat.
- Slice the baguettes down the middle and spread butter over them.
- Heat the frying pan, once hot place the rolls on butter side down and fry until lightly golden.
- Add a tablespoon of water then cover to allow the buns to steam for 20-30 seconds. Remove from the pan.
- Divide the mixture between the rolls then top with a drizzle of the vegan cheese sauce.