Dinner
Savory pulled mushrooms and tofu make the perfect plant-based holiday dish.
ByMicah Siva|
Share
Jump to Recipe·Print Recipe
Brisket is synonymous with Jewish cuisine. It seems as though every bubbe has their own recipe that has been passed down from generation to generation. A fall-apart brisket was the centerpiece of our Hanukkah meal, with umami-rich gravy pooling onto our plates loaded with crispy potato latkes. Recreating the texture and taste of beef for a plant-based dish is challenging, but king trumpet mushrooms and grated tofu help mimic the look and feel of brisket. Serve it with roasted potatoes or latkes, or try it in a challah bun and slaw for a play on a “pulled beef” sandwich.
For a less traditional, yet very tasty, flavor more similar to a pulled barbecue “beef,” in lieu of ketchup, try adding your favorite barbecue sauce. To make this kosher for Passover, be sure to use a Passover-friendly soy sauce alternative.
A note on mushrooms and protein: Many vegetarian options in restaurants or on the store shelves are mushroom based, from portobello burgers to mushroom jerky. While they are delicious and full of umami-rich flavor, mushrooms are not a replacement for protein and are best served with other protein-rich foods, such as the tofu in this recipe.
Note: 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 until heated through.
Recipe reprinted with permission from “Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine” by Micah Siva, published by The Collective Book Studio, 2024.
Savory pulled mushrooms and tofu make the perfect plant-based holiday dish.
- Total Time: 1 hour 30 minutes
- Yield: Serves 6
Ingredients
Scale
For the “brisket:”
- 1 ½ lb king trumpet mushrooms
- 1 (14-oz) block extra-firm tofu
- ½ cup olive oil
- 3 Tbsp soy sauce or gluten-free tamari, if preferred
- 2 Tbsp smoked paprika
- 1 Tbsp garlic powder
- ½ tsp black pepper
For the sauce:
- 1 medium yellow onion, peeled and quartered
- 4 garlic cloves, peeled
- 2 cups dry red wine
- 1 cup ketchup
- 2 Tbsp soy sauce
- 2 Tbsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp mustard powder
- 2 Tbsp chopped fresh parsley, to serve
Instructions
- Preheat the oven to 400℉.
- To make the “brisket,” use two forks to shred the mushrooms into strips. Put them in a large bowl.
- 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.
- 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.
- To make the sauce, while the mushrooms are roasting, in a blender or food processor, puree the onion, garlic, red wine, ketchup, soy sauce, Dijon mustard, thyme and mustard powder until smooth.
- 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.
- Return the sheet pan to the oven and roast for 30-35 minutes, stirring halfway through, until the mushrooms and tofu are deep brown.
- Serve topped 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 until heated through.
- Author: Micah Siva
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Entree
- Method: Roasting
- Cuisine: Vegan
16 comments
Leave a Comment
AliceMarch 7, 2024 ★★★★★
Reply
DawnMarch 9, 2024 How many servings?
Reply
The NosherMarch 10, 2024 Hi Dawn, the recipe states it serves 6.
MelindaMarch 13, 2024 Can’t find trumpet mushrooms. Any suggestions on a more easily obtainable type?
Reply
The NosherMarch 14, 2024 Hi Melinda, you can substitute them for 1½ lb of cremini (aka baby Bella) mushrooms.
KBMarch 13, 2024 Is there a way to do this without oil – or as a last resort, with a lot less oil?
Reply
Judy B.March 13, 2024 I can’t wait to try this for my vegetarian grandchildren. Please suggest how I could use this for passover as I doubt tofu is allowed.
★★★★
Reply
MikiMarch 13, 2024 Can you use a different type of mushroom? King trumpet mushrooms are rarely sold in south GA where I live. ☹️
Reply
The NosherMarch 14, 2024 Hi Miki, you can substitute them for 1½ lb of cremini (aka baby Bella) mushrooms. Enjoy!
Gary MoellerMarch 13, 2024 I’m skeptical, but I’ll try it sometime….
Reply
JanetMarch 14, 2024 Can the red wine be substituted?
Reply
The NosherMarch 17, 2024 Hi Janet, this article has some great ideas for red wine substitutes. Please let us know how it turns out!
M HMarch 15, 2024 This sounds amazing! My husband doesn’t like alcohol in food. Do you have any thoughts on how to approach replacing the 2 cups of dry red wine? Thank you!
Reply
The NosherMarch 17, 2024 Hi Michelle, this article has some great ideas for red wine substitutes. Please let us know how it turns out!
FayeMarch 17, 2024 The photo looks like the yummy “brisket” is served with perhaps roasted potatoes and carrots? As they are not included in the recipe, are they roasted separately?
★★★★★
Reply
The NosherMarch 18, 2024 Yep, roast them on the side or serve with anything you like.
Join Our Newsletter
Love Jewish food? Sign up for our Nosher recipe newsletter!
