SAVOURY PULLED MUSHROOM AND TOFU “BRISKET”

Vegan | Gluten-free

Serves: 6

“Brisket”:

■ 1 1/2 lb (680 g) king trumpet mushrooms

■ 1 (14-oz/397-g) block extra-firm tofu (see note)

■ 1/2 cup (125 mL) olive oil

■ 3 tbsp (45 mL) soy sauce, or gluten-free tamari, if preferred (see note)

■ 2 tbsp (30 mL) smoked paprika

■ 1 tbsp (15 mL) garlic powder

■ 1/2 tsp (2.5 mL) black pepper

Sauce:

■ 1 medium yellow onion, peeled and quartered

■ 4 garlic cloves, peeled

■ 2 cups (500 mL) dry red wine

■ 1 cup (250 mL) ketchup

■ 2 tbsp (30 mL) soy sauce

■ 2 tbsp (30 mL) Dijon mustard

■ 1 tsp (5 mL) dried thyme

■ 1 tsp (5 mL) mustard powder

■ 2 tbsp (30 mL) chopped fresh parsley

1. Preheat oven to 400 F (200 C).

2. Make the “brisket”: Use two forks to shred the mushrooms into strips. Put them in a large bowl.

3. 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.

4. 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.

5. Make the sauce: While the mushrooms are roasting, in a blender or food processor, purée the onion, garlic, red wine, ketchup, soy sauce, Dijon mustard, thyme and mustard powder until smooth.

6. 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.

7. Return the sheet pan to the oven and roast for 30-35 minutes, stirring halfway through, until the mushrooms and tofu are deep brown.

8. Serve 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 (177 C) until heated through. To make this kosher for Passover, use a Passover-friendly soy sauce alternative. If you don't eat kitniyot (legumes) during Passover, omit the tofu.

Variation: For a less traditional, yet very tasty, flavour more similar to a pulled barbecue “beef,” in lieu of ketchup, try adding your favourite barbecue sauce.