Vegetarian Pulled “Pork” Sammies
Living in the south, I’m constantly surrounded by delicious dishes like pulled pork and shrimp and grits.
Honestly, before I went vegetarian, those were two of my favorite foods. I let the craving for pulled pork get to me tonight and indulged.
Vegetarian, of course!
Vegetarian Pulled “Pork”Sammies
Need:
1 block extra firm tofu
barbecue sauce
hamburger buns
additional toppings; slaw is highly recommended
Do:
- Slice the tofu into long strips. Bake at 350F until it just starts to brown. You don’t need to press the tofu if you’re baking it this way. It usually takes about 30-40 minutes to bake.
- Put the tofu in a food processor. Gently pulse 3-4 times, until the tofu crumbled but isn’t pulverized.
- Mix the tofu crumbles with your desired amount of barbecue sauce. If you like it saucy, slather it on. If you’re a bit more conservative, use a little less. It’s up to you!
- Spoon tofu + barbecue mixture onto hamburger buns, dress with toppings and enjoy your sloppy southern meal.
I used store bought light barbecue dressing and it was freaking delicious. I had Annie’s organic barbecue the other day and while it was good, there was something a bit off. This version hit the spot and wasn’t too terrible on the ingredient list.
While I was researching vegetarian pulled pork, I found this ridiculous thing called a jackfruit, which apparently makes a pretty decent substitute? It’s supposed to have a mild taste and a similar texture to pulled pork. I’m a little skeptical but Greenville does have an Asian market, where I can supposedly find said jackfruit. I might need to take a little gander and see if I can whip up a better version.
I’ve also seen some versions made with seitan, which I have yet to try (!!).
Now if someone could just figure out how to veg-ize low country boil and shrimp & grits, I’d pretty much love you forever.
I liked seitan when I’ve had it. I made Dani some General Tso’s Chicken with it once and it wasn’t bad. The texture is different, a little rubbery but if marinated with the barbeque sauce, it should be delectable!
Who you kidding girl, tofu is not pig II. Aside from that I should share with you, I swore off tofu forever since I discovered that most soybean to make by product is processed with crude oil by product etyhlene. Soy/tofu is dangerous! You might also want to check out:
http://www.utne.com/2007-07-01/Science-Technology/The-Dark-Side-of-Soy.aspx.
Or; http://en.wikipedia.org/wiki/Ethylene_oxide.
You can read the ethylele use patent here: http://www.freepatentsonline.com/4221707.html
I’m back in the real world girl. Even if I need a meat fix I try to make that organic as possible. This is some important info you should pass along. The USA process soy is poison.