Vegan Salisbury Steak
"Tofu" and "Flavorful" aren't two words you often hear together unless there's a "not" in between them, but these Vegan Salisbury Steaks are about as flavorful as they come. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)
- 21 ounces tofu
- 0.18 ounces garlic (1 medium clove)
- 3.5 ounces onion
- 3.2 ounces maitake mushrooms
- 2 tablespoons olive oil
- 2 tablespoons chia seeds
- 1/2 cup vegetable stock
- 1 tablespoon soy sauce
- 1 teaspoon porcini powder
- 1/4 teaspoon smoked paprika
- Olive oil for frying
- Put the tofu in the freezer and freeze for at least 24 hours. I usually just put them in the freezer as soon as I get them home from the grocery store. That way I always have some on hand when I need it.
- Defrost the tofu. It will be sponge-like, so wash it thoroughly, squeezing and soaking it in fresh water until the water runs clear. Squeeze as much water as you can out of the tofu and place it in a bowl (you should have about 9 ounces of tofu left.
- Put the garlic in a small food processor and pulse to mince. Add the onion and maitake mushrooms and pulse to mince. Add the mixture to a frying pan along with 2 tablespoons of olive oil. Saute until they're about 1/3 of the original volume and very fragrant (about 10 minutes).
- While the onions and mushrooms are sauteing, add the chia seeds, vegetable stock, soy sauce, porcini powder and smoked paprika to a bowl and stir to combine.
- When the mushrooms are finished sauteing, add them to the tofu along with the chia seed mixture. Knead very well until the mixture is uniform in color and there are no light spots.
- Shape the mixture into 6 patties.
- Add some olive oil to a frying pan over medium-high heat and then place the patties in the pan. Fry until golden brown and crisp on one side and then flip and fry the second side.
- Serve the Salisbury steaks with your favorite sauce.