Kosher BBQ Tofu Sandwiches

 

So the weekend is here. Thank goodness. I love the weekends. Time to get stuff done. Time to have fun and relax with my family. Time to eat good food.

We’re in the thick of winter right now on the East Coast. We’ve had snow non-stop. It’s getting a bit ridiculous. Feeling like I’ve been stuck inside way too long. So I’ve been trying to come up with foods that remind me of summer.

bbq-tofu-sandwich

When I think of summer, I think of grilling. I love eating food from the grill.  My father has always been the master of the barbecue. Even in the winter, he heads out to the grill. I thought I’d share with you a fabulous Kosher BBQ Tofu Sandwich that even my father would be proud of. Since it’s vegetarian, the whole family will enjoy it! In the summer, I make this on the grilled, but in the winter, I stay inside with my trusty grill pan.

grilled tofu

Kosher BBQ Tofu Sandwiches
 
Author:

Ingredients
  • 1 (12 ounce) package extra firm Tofu
  • 3 tbsp. Vegetable Oil
  • 1 Onion, thinly sliced
  • Cole Slaw
  • 1 ½ cups BBQ sauce
  • 6 Hamburger buns

Instructions
  1. Start by draining the tofu. To effectively drain it, place tofu on a plate lined with two layers of paper towel. Put two additional paper towels atop the tofu. Afterwards, place a plate with something heavy on it to slowly weigh it all down without crumbling the tofu. Allow it to set for 30 minutes and once all the water has been squeezed out, you can proceed to cutting the tofu. Make sure they are about ¼ inch thick so they would be easier to cook. To ensure that the tofu would be meaty and chewy rather than soft and gooey, it is best to freeze them for an hour. You would notice that the edges would be frozen. Do not thaw them before placing in the skillet.
  2. Heat the vegetable oil in a skillet or non-stick pan. Once hot enough, place the tofu slices and fry until both sides are golden brown; 3-4 minutes is good enough. It is recommended that you shake the pan while cooking so the tofu won’t stick to the pan. Add onions. Pour in BBQ sauce to desired taste. Make sure BBQ sauce is enough to coat the tofu. When you notice that the sauce is setting on the tofu, you’re done. Top with coleslaw and serve on toasted wheat buns.
  3. If you are thinking of pairing this with wine, Chris Murphy, resident wine expert from M&S advises that “The rule of thumb when finding an excellent wine pairing is to try and match the textures of food with the wine, and this works for all cuisines, vegetarian or not.” In this case, the most dominant ingredient is the tofu and sparkling wine like Desroches Champagne (labelled suitable for vegetarians) allows the flavor of tofu to come through.

 

Vegan Pulled BBQ Seitan

Vegan BBQ Pulled Seitan

About a year ago, a group of kosher food bloggers came together as a group. We call ourselves the Kosher Connection. As a group, we have grown and learned a great deal from each other as food bloggers. We’ve supported each other and have been sounding boards for each other throughout the year. I am so glad we all got together. Since the group started, we have come together monthly for various themed blog challenges. For our anniversary challenge, we are doing a blog swap. Each kosher blogger has been assigned another kosher blogger to seek inspiration from. We are challenged with choosing a recipe from that blogger’s blog and making it our own.

I was super excited for this blog swap. I had no idea what to expect.

BBQ Pulled Beef Busy in BrooklynI was pleasantly surprised when I was tasked with coming up with a recipe from Chanie Apfelbaum’s blog – Busy in Brooklyn.  I mulled it over for a while and studied her blog intently. What would I make? I have already cooked a few of her recipes and all have been wonderful. Her recent recipe for chili and cornbread was amazing! What would I make this time? At first I thought I bought veganizing her Sesame Noodle dish. But I realized that was cop-out for me. I make sesame noodles often and swapping out chicken for tofu wasn’t much of a challenge.

I decided to turn one of her meat dishes in to a vegan dinner. From around the kosher blog world, I knew that her BBQ Brisket was a huge hit. What if I took the flavors of that dish and made it vegan? I knew that I could pull something similar off with seitan. I love that her ingredients are simple and something I would already have on hand.

I played around with the quantities a bit to make it work with the seitan. I cooked up about a pound of seitan in advance – about a day before. You can easily use prepared seitan with this dish as a shortcut. I am so happy I chose to make this dish! The flavor was fantastic and was a huge hit with the family. Even the picky kid ate it, gobbling it up quickly.

To celebrate the 1-year anniversary of the Kosher Connection, we are giving away two prizes from Emile Henry, a Bread Cloche valued at $130 and a 4.2 qt Dutch Oven valued at $170! Use the Rafflecopter below to win- you can enter up to 23 ways! Two winners will be chosen at random.

The contest winners will be contacted via email. They will have 48 hours to respond before other winners are chosen. This contest is open to United States residents over the age of 18

Be sure to check out the rest of this month’s Kosher Connection’s bloggers below!

Vegan Pulled Seitan
 
This recipe is inspired by Busy in Brooklyn
Author:

Ingredients
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 6 cloves garlic, chopped
  • 1 lb. Seitan (homemade or store-bought)
  • 6 oz. sliced baby bella mushrooms
  • ½ cup ketchup
  • ½ cup apple cider vinegar
  • ⅓ cup packed brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp Hungarian paprika
  • ¾ cups vegetable stock
  • 2 tsp. chili powder
  • 2 tsp. garlic powder
  • 2 tsp. salt
  • ½ tbsp. vegan worcestershire sauce
  • 3 tsp. ground pepper

Instructions
  1. Heat up the olive oil in a large saute pan.
  2. Add in the onions and garlic and cook a few minutes, until it softens.
  3. Add a teaspoon of the salt and pepper to that mix.
  4. Chop of the seitan in to thin pieces and add to the pan. Let the seitan brown a bit.
  5. Add in the mushrooms and cook a few minutes.
  6. In a small bowl, mix together the ketchup, the apple cider vinegar, the vegetable stock, worcestershire sauce and the rest of the spices. Pour the mixture over the seitan mixture. Stir everything together.
  7. Let some of the liquid cook off a bit. This will only take about 5-8 minutes on medium-high heat.
  8. Taste and adjust seasoning as necessary.
  9. Serve the pulled seitan on buns or in a wrap along with some avocado. A cole slaw would be a great way to give it some needed crunch.
  10. Enjoy!

Vegan BBQ Pulled Seitan

 

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Bacon and Onion Stuffed Turkey Burgers

Bacon-and-Onion-Stuffed-Turkey-Burgers

It may be shocking to see me posting a meat recipe. It happens once in a while. It’s grilling season. You got to cook up some burgers during grilling season!

When I do buy and cook meat, I like to know that my meat is coming from a good place. Kind of like the chicken on the Portlandia episode. Well, I’m not that intense. I do like to know though, that the animals were treated well and fed well. I prefer to only buy sustainable, pasture-raised and grass-fed meats when possible. That’s where KOL Foods comes in to play. They have an amazing selection of pastured and grass-fed meats and poultry. You can read more about them here.

They recently sent me some beef bacon and ground turkey. I was so excited when the meats showed up. I had a few things in mind as to what to create.

Being that July 4th, Independence Day, is almost upon us, I thought I would share a treat that’s perfect for your family barbecues. These bacon and onion stuffed turkey burgers come together fairly painlessly and you will reap the rewards with the amazing flavor.

Earlier in the day, I stepped on to my deck to pick some herbs for my burgers. I like using sage, rosemary, parsley  and thyme whenever I mix up some burger meat.

In one pan, I began to caramelize some onions and garlic. I love caramelized onions both on and in the burger.

Bacon and Onion Stuffed Turkey Burgers

In another grill pan, I began to fry up the bacon. Half of the bacon was reserved for garnishing the burgers, but the other half would be going in the burgers.

Bacon and Onion Stuffed Turkey Burgers

I let both the bacon and the onions cool a bit.

In the bacon pan, I sliced up some portabello mushrooms and grilled them.

I began to mix up my burgers. I mixed the ground turkey with chopped onion, garlic, salt, pepper, rosemary, parsley, thyme and sage. I then added some gluten free oats, vegan worcestershire sauce and an egg to the mix. I mixed everything well. If you are not gluten free, feel free to add some bread crumbs or panko crumbs instead. I wanted to keep these gluten free for me.

Bacon and Onion Stuffed Turkey Burgers

I crumbled up half of the cooked bacon.

Bacon and Onion Stuffed Turkey Burgers

I formed some of the burger mixture in to a patty and then placed about a tablespoon of chopped bacon and a tablespoon of onions in the center of the formed patty. I then placed more of the burger mixture over it and sealed the bacon and onions in.

Bacon and Onion Stuffed Turkey Burgers

I managed to get 7 burgers out of this mixture.

Bacon and Onion Stuffed Turkey Burgers

I then grilled the burgers in my grill pan until done. (You can use the BBQ. It was raining that day)

Burgers-Grilling

I served up the burgers with additional bacon, onion, mushrooms, spinach and avocado. Oh my. That burger was amazing! You must make it!

As far as KOL Foods goes, they are amazing. I found that the meats and poultry are much more flavorful than the traditional store-bought varieties. The turkey tastes like turkey and the no-nitrite bacon was incredibly flavorful. I really loved the meats I received from them and am excited to order and cook from them again soon. Thank you, KOL Foods!

Bacon and Onion Stuffed Turkey Burgers
 
Author:

Ingredients
  • 1 tbsp. olive oil
  • 1 tsp. salt
  • 1 large vidalia onion, sliced
  • 1 large spanish onion, sliced
  • 1 large red onion, sliced
  • 5 cloves garlic, chopped
  • 1 lb. of bacon (beef or pork) – half will be used in the burger, other half to top burger
  • 1 pound of mushrooms (portabella or baby bella), sliced
  • 2 lb. ground turkey
  • 1 tbsp. worcestershire sauce
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp. fresh parsley, chopped
  • 1 tbsp. fresh rosemary, chopped
  • 1 tbsp. fresh sage, chopped
  • ½ tbsp. fresh thyme
  • 1 tsp. salt
  • 1 tsp. fresh ground pepper
  • 1 extra large egg
  • ½ cup gluten free oats or bread crumbs
  • 1 tbsp. olive oil
  • Recommended Burger Toppings:
  • Avocado
  • Bacon
  • spinach or arugula
  • caramelized onions
  • grilled mushrooms

Instructions
  1. In one pan, heat up some olive oil. Add the onions, garlic, salt and pepper. Cook on medium until the onions are caramelized. Set pan aside when done.
  2. In another pan, cook the bacon. Because the bacon is fatty, you don’t need to add any oil. Cook the bacon until crisp. Drain on paper towels and set aside.
  3. In that same grill pan, grill the mushrooms until nicely browned. Set aside.
  4. Crumble up half of the bacon.
  5. In a mixing bowl, mix up the ground turkey with the fresh herbs, the egg, the oats or bread crumbs, the worcestershire sauce, salt and pepper.
  6. Form the burger in to a small patty.
  7. Place a tablespoon of the crumbled bacon and the caramelized onions in center of each patty. Top and seal with additional burger mixture.
  8. Cook burger on a barbecue or on a grill pan until done.
  9. Top with your favorite burger toppings.
  10. Enjoy!

Bacon-and-Onion-Stuffed-Turkey-Burgers

 

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