Smoky Vegan Mushroom & Tofu Burnt Ends Sandwich
Indulge in this mouthwatering Smoky Vegan Mushroom & Tofu Burnt Ends Sandwich, bursting with flavors that evoke the essence of classic BBQ without any meat. Our juicy, smoky tofu and caramelized cremini mushrooms are generously coated in a sweet and tangy barbecue sauce, while a tangy pickle onion adds a kick to every bite. Served on toasted ciabatta rolls with a creamy spread of vegan mayonnaise and a splash of mustard, this sandwich is a delicious vegan twist that rivals its meaty counterparts. Perfect for a hearty lunch or a delightful snack, this recipe is sure to please both vegans and non-vegans alike!
N/A
Servings
180
Calories
14
Ingredients
Ingredients
cremini mushrooms
8 ounces (sliced)
olive oil
2 tablespoons (divided)
firm smoked tofu
4 ounces (cut into bite-sized pieces)
barbecue sauce
1/4 cup plus 1 tablespoon (check it's vegan)
marmite or miso
2 teaspoons (none)
ground black pepper
1/2 teaspoon (none)
red onion
1 (peeled and finely sliced)
apple cider vinegar
1/4 cup (none)
sugar
1 tablespoon (none)
salt
1 teaspoon (none)
mustard
to taste (none)
vegan mayonnaise
to taste (none)
baby spinach
a handful (washed)
ciabatta rolls
4 (cut in half)
Instructions
1
Preheat a large, dry skillet over medium heat. Add the sliced cremini mushrooms and cook until they begin to release their moisture and brown slightly. Stir occasionally to ensure even cooking.
2
Once the mushrooms have shrunk, add 1 tablespoon of olive oil to the skillet. Then, cut the smoked tofu into bite-sized pieces that resemble the mushrooms and add them to the skillet.
3
Pour in 1/4 cup of barbecue sauce, add the marmite (or miso), and sprinkle in the black pepper. Stir everything together and continue to cook, allowing the mixture to caramelize in places for a rich, smoky flavor. Remove from the heat and stir in the remaining tablespoon of barbecue sauce and olive oil to enhance the glaze.
4
For the pickled onions, combine the apple cider vinegar, salt, and sugar in a small pot and heat until steaming. Place the finely sliced red onion in a bowl or jar and pour the hot vinegar mixture over the onions. Allow them to marinate for at least 30 minutes until softened and pink in color.
5
Slice the ciabatta rolls in half and spread a layer of vegan mayonnaise and mustard on each side.
6
Add a few fresh baby spinach leaves on the bottom half of the roll for added freshness.
7
Spoon the warm mushroom and tofu mixture generously onto the rolls and top with some pickled onions.
8
Carefully close the sandwiches, serve warm, and enjoy every delicious bite!
Nutrition Information
9.5g
Fat
17.5g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Smoky Vegan Mushroom & Tofu Burnt Ends Sandwich?
It is a mouthwatering vegan sandwich featuring caramelized mushrooms and smoked tofu coated in a sweet and tangy BBQ sauce.
Is this recipe suitable for vegans?
Yes, the recipe is specifically designed to be 100% vegan.
How many calories are in one serving?
Each serving contains approximately 180 calories.
What type of mushrooms are required?
The recipe calls for 8 ounces of sliced cremini mushrooms.
What kind of tofu is used for the burnt ends?
The recipe uses 4 ounces of firm smoked tofu cut into bite-sized pieces.
How much protein does this sandwich provide?
Each serving provides 7.5g of protein.
What is the fat content of this sandwich?
This recipe contains 9.5g of fat per serving.
How many carbohydrates are in this recipe?
There are 17.5g of carbohydrates per serving.
How much BBQ sauce is needed?
You will need 1/4 cup plus 1 tablespoon of vegan barbecue sauce.
What adds the umami flavor to the filling?
Two teaspoons of marmite or miso are used to provide a rich, savory depth.
How long should the red onions be pickled?
The onions should marinate in the vinegar mixture for at least 30 minutes.
What ingredients are in the pickling liquid?
The pickling liquid consists of apple cider vinegar, salt, and sugar.
What kind of bread is recommended?
The recipe suggests using 4 ciabatta rolls.
How are the mushrooms initially cooked?
They are cooked in a large, dry skillet over medium heat until they release moisture and brown.
How much olive oil is used in the recipe?
A total of 2 tablespoons of olive oil is used, added in stages.
What spreads are used on the ciabatta rolls?
The rolls are spread with vegan mayonnaise and mustard to taste.
Are there any fresh greens in the sandwich?
Yes, a handful of washed baby spinach is added for freshness.
What is the total number of ingredients?
There are 14 ingredients used in this recipe.
How do you prepare the tofu for the filling?
The smoked tofu is cut into bite-sized pieces that resemble the size of the mushrooms.
How is the BBQ glaze enhanced at the end?
By stirring in the remaining tablespoon of barbecue sauce and olive oil after removing from heat.
Can I use a different vinegar for the onions?
The recipe specifies apple cider vinegar, though other mild vinegars could be substituted.
What is the purpose of the dry skillet?
Using a dry skillet first allows the mushrooms to brown and release moisture more effectively.
Is the red onion cooked?
No, the red onion is finely sliced and pickled in a hot vinegar mixture.
How much black pepper is included?
The recipe uses 1/2 teaspoon of ground black pepper.
What color do the pickled onions become?
The onions soften and turn a bright pink color after marinating.
Is this recipe good for a snack?
Yes, it is noted as being perfect for a hearty lunch or a delightful snack.
How much sugar is in the pickling mixture?
One tablespoon of sugar is used for the pickling process.
How is the filling caramelized?
The mushroom and tofu mixture is cooked with BBQ sauce and marmite until it caramelizes in places.
Should the sandwich be served warm?
Yes, it is best enjoyed while the mushroom and tofu mixture is still warm.
Who is this recipe designed for?
It is designed to please both vegan and non-vegan diners looking for a BBQ alternative.