GET THE RECIPE!
½ lb. Tofu extra-firm, drained 2 cups Cremini mushrooms ½ Onion grated 1 clove Garlic minced 1 ¼ cups Panko breadcrumbs 2 tbsp. Almond milk unsweetened 2 tbsp. Soy sauce 1 tsp. Vegan Worcestershire 1 tbsp. Flaxseed ground
5 Roma tomates large, chopped ½ Onion chopped 2 Garlic cloves peeled 1 - 2 Chipotle chiles in adobo ½ cup Vegetable stock or water
¼ cup Cilantro chopped
Preheat oven to 375°F. Press tofu between two plates and place a couple of cans on top to drain excess liquid for 20 minutes. In the meantime chop the mushrooms very finely and place in a large bowl. Add the garlic, onion, breadcrumbs, almond milk, soy sauce, vegan Worcestershire, and flaxseed to the bowl.
Make sure to squeeze all the liquid out of the grated onion. If you would like to make this gluten-free you can substitute the breadcrumbs for oat flour. Annie’s sells a vegan Worcestershire or you can make your own. The key to the texture of this recipe is chopping the mushrooms by hand.