EASY! Tofu and Mushroom Salpicao | PlantBased & More

This recipe has been a family favorite for decades. Though we've been cooking this with beef ever since, we decided to make it PLANT-BASED, VEGAN. And, voila! The result is this garlick-y, butter-y, indulgent dish that's just as good as its meat counterpart - you'll still get the amazing flavors of the sauce and not harm a cow in the process!
This pairs well with garlic fried rice and buttered veggies for that perfect gastronomic experience! It's good for meal prep, too!
INGREDIENTS:
240g oyster mushrooms, rubbed off any dirt with a brush or cloth
300g firm tofu, sliced thinly about 1/4 inch thick
1 head of garlic, finely chopped
3 tbsp vegan butter
3 tbsp liquid seasoning
2 tbsp vegan oyster sauce
1 tsp paprika
Salt and pepper to taste
Crispy garlic bits (to serve, optional)
Garlic fried rice (to serve, optional)
PROCEDURE:
1 In a non-stick pan over medium high heat, heat about a tablespoon of oil and fry the tofu for 2-3 minutes on each side or until brown. Drain excess oil with paper towels or in a cooling rack. Set aside.
2 In the same pan, add the mushrooms and let cook undisturbed for about 2 minutes or until golden. Flip the mushrooms and cook for another 2 minutes. Set aside.
3 Set heat to low and add the butter. Once melted, add the garlic and let cook for a minute or so. Add back the mushrooms and tofu and sprinkle paprika. Mix well. Then stir in liquid seasoning and vegan oyster sauce and mix to coat the mushrooms and tofu.
4 Serve with garlic fried rice and veggies. Enjoy!
#vegansalpicao #tofurecipe #mushroomrecipe