A grilled tofu steak on a ciabatta bun with sriracha ketchup, caramelized onions, oyster mushroom bac’n, and aioli, with a cucumber tomato side salad.
Fun Facts: Oyster mushrooms (Pleurotus ostreatus) were first cultivated in Germany during World War I as a subsistence measure, and is now used all over the world for food. It is mainly used in Japanese, Korean, and Chinese cuisine, and is also very popular in Kerala, India. People in the Czech and Slovak also use it in many different soups and stews as a common alternative to meat products! Oyster mushrooms are rich in protein, fiber, iron, calcium, folic acid, and Vitamins B, C, and D.
Reheating Instructions: Warm the tofu steak over medium heat in a covered pan for 3 minutes. Toast the bread if you like and fill
“I’m usually not a fan of tofu steaks, but the toppings on this sandwich blew me away. The choice of bread was a nice compliment!” – Linda St. from Scottsdale
“This one was excellent! Maybe my favorite one. Seemed super fresh, even after reheating.” Liz Ho. from Tempe
“I’m not sure what sauce was on it but this sandwich was delicious.” Justin Ma. form Scottsdale