Tofu Impossible Vegan Burger Steaks With Mushroom Gravy
Elevate your dinner table with these Tofu Impossible Vegan Burger Steaks smothered in rich mushroom gravy. Perfect for meat eaters and vegans alike, this comforting dish brings the nostalgia of Salisbury steaks with a plant-based twist. The combination of tofu and Impossible meat creates a juicy, satisfying patty, while the mushroom gravy offers deep umami flavor. Pair it with creamy mashed potatoes and carrots for the ultimate hearty meal.
Ingredients
For the Patty:
- 1 cup Impossible meat – For a realistic meaty texture.
- ½ block extra-firm tofu about 7 oz – Adds structure and moisture.
- 1 teaspoon liquid smoke – Smoky savory depth.
- 1 teaspoon garlic powder – For bold flavor.
- 1 teaspoon onion powder – Adds savory richness.
- ¼ cup bread crumbs – Helps bind the patties. optional
- 2 tablespoon vital wheat gluten optional – For a firmer, steak-like texture. optional
- 1 tablespoon soy sauce – Enhances umami flavor.
For the Mash:
- 4 medium potatoes – Creamy base for the mash.
- 2 medium carrots – Adds sweetness and color.
- 2 tablespoon vegan butter – Rich and creamy texture.
- ½ cup plant milk – For a smooth silky mash.
- 1 teaspoon salt – To taste.
- ½ teaspoon black pepper – For balanced seasoning.
For the Mushroom Gravy:
- 1 cup shiitake mushrooms sliced – Earthy, rich flavor.
- 2 tablespoon olive oil – Sauté and deepen flavors.
- 2 tablespoon sherry wine – Adds complexity and enhances umami.
- 1 tablespoon soy sauce – Boosts savory flavor.
- 1 teaspoon Better Than Bouillon vegetable base – For a rich broth.
- 1 teaspoon thyme – Herby aroma.
- 2 tablespoon all-purpose flour – To thicken the gravy.
- 1 ½ cups vegetable broth – Flavorful gravy base.
- Pinch of black pepper – To taste.
- 1 cup plant milk
Instructions
Make the Patties:
- Prepare the mixture: In a large bowl, crumble the tofu and mix with Impossible meat, liquid smoke, garlic powder, onion powder, soy sauce, and bread crumbs. Add vital wheat gluten if using for a firmer texture.
- Shape the patties: Form into 4–6 equal-sized burger steaks. Chill for 15 minutes to firm up.
- Cook the patties: Heat a large skillet over medium heat. Add olive oil and cook patties for 3–4 minutes on each side until golden brown. Remove and set aside.
Make the Mash:
- Boil potatoes and carrots: In a pot, cover potatoes and carrots with water. Add a pinch of salt and cook until fork-tender (15–20 minutes).
- Mash the veggies: Drain, then mash with vegan butter, plant milk, salt, and black pepper until smooth and creamy.
Make the Mushroom Gravy:
- Sauté mushrooms: In a large skillet over medium heat, sauté mushrooms in olive oil until softened and browned (5–7 minutes).
- Deglaze the pan: Add sherry wine and soy sauce, scraping the bottom of the skillet.
- Thicken the gravy: Sprinkle in flour, stirring for 1–2 minutes. Slowly whisk in vegetable broth, plant milk and Better Than Bouillon. Add thyme and simmer until thickened (5 minutes). Adjust seasoning with black pepper.
- Assemble:
- Serve the burger steaks over a bed of mashed potatoes and drizzle generously with mushroom gravy. Garnish with fresh thyme if desired.