Tofu "Cheesesteaks"

 I've made these twice now and I cannot get enough of them. And no, you don't have to be a vegetarian to feel that way. My husband, who is a big fan of eating nearly everything under the sun, loves these as well. While he certainly enjoys a real cheesesteak as well (which is a requirement for living in and around Philadelphia) he finds these absolutely delicious and frequently requests them. So vegetarian and omnivore alike, dig in and click below to get these on the dinner table as quickly as possible.

I must also apologize to all Philadelphia residents out there... there is no cheese whiz here. Note the quotations on cheesesteak above and please consider eating them regardless...!

Time: 40 min


Tofu "Cheesesteaks"

Ingredients:
16 oz sliced mushrooms
1 large vidalia onion, sliced
1 tbsp olive oil
1 tsp BBQ seasoning (I used this one but use any you like - but watch the salt!)
2 blocks of frozen tofu, thawed (I love this one from Wegman's) or if no frozen available, buy extra firm and press all moisture out
2 tbsp BBQ sauce
1 loaf of brioche, sliced
8 slices of Havarti

Get your grill pre-heating to medium-high. Place the mushrooms and onions in a large bowl. Drizzle the olive oil over top and sprinkle on the BBQ seasoning. Toss well to coat evenly. Place in foil grilling bags (I just use a large sheet of foil and fold it in a packet around them) and grill for about 20 minutes.

While those are cooking, cut your tofu into 8 strips. Spread the BBQ sauce evenly on both sides. Add to the grill, over medium if your grill is large enough to allow different areas to have different temperatures, and grill for 4-5 minutes on each side.

Add the brioche to the grill and top with sliced cheese. Toast for 2 minutes.

To enjoy, layer a slice of brioche with cheese with tofu, mushrooms, and onions. Top with a toasted brioche slice without cheese. Enjoy!