About 9 years ago, before kids were in the picture, Levi and I were in a season of life where I was trying to get healthy. Just getting out of treatment for an eating disorder and getting over c-diff, food had become so foreign and terrifying to me, and the list of foods I could eat without messing up my tummy was, well, short. But, Levi, the wonderful man that he is, searched for places he could take me out to, places with food that was clean and of course, no meat. We lived in downtown Denver at the time, and there is no shortage of places to eat that were organic and had meatless options. For my birthday that year, Levi found a place that had BBQ Tofu sandwiches, a small little place called Wolfe’s BBQ. I remember that place as if it were yesterday. It was in the Capital Hill neighborhood, right on Colfax Ave and Logan Street. It was definition “hole in the wall”, but a diamond in the rough. It was one of those places you’re afraid to try, yet you walk in and see awards on the wall for voted Denver’s best BBQ 2003. Many Yelp reviewers dubbed Wolfe’s “the best BBQ tofu in Denver”, and “there’s more to this place than meets the eye”. You could smell the fragrance of smoky, sweet, home made BBQ sauce on the street, outside of the restaurant. You walk in to a maybe 500 square foot store, with a rather large menu hanging on the wall right above the open kitchen. And maybe, 10 tables occupied the establishment. We ate there, of course. And it was a place in need of serious redecorating, with red and white checkered picnic table clothes stapled onto the tables, and walls needing to be painted. With that said, it matched the culture of Colfax Avenue perfectly! 😝One man took our order, and brought us our food, while one other person was in the kitchen making orders. I had their BBQ tofu sandwich, and for a hole in the wall place, it was the best BBQ that wasn’t meat that I had ever had. It was smoky, spicy and messy! Everything a BBQ sandwich requires. Wolfe’s shut their doors in 2010, after 25 years. So sad to hear that! But, years later, I still crave a good BBQ sandwich. And that’s where these bad boys come in. Louis Wolfe, former owner of Wolfe’s BBQ, this sandwich is for you.
All that goes in to these sandwiches is tofu, mushrooms, BBQ sauce, garlic, pepper and fresh sage. That’s it. And they are really easy to make. And if cooked right, with patience and enough sauce, you may not even miss the fact that these aren’t made of pork or beef.
Start by sautéing your mushrooms first, be patient and let the water cook out of them. Salt and pepper to taste, and add the BBQ sauce at the end and let the mushrooms simmer a couple of minutes in the sauce. It’s important you don’t add the BBQ sauce too soon, as you will most likely need to drain the excess water out of the pan from the mushrooms and you don’t want to lose your sauce. Set the mushrooms aside when done cooking.
NOTE: this sandwich is NOT the time to use a store brand, cheap BBQ sauce. Splurge for the good kind! I like Rib Rack BBQ sauce, and I buy it at Sprouts Farmer’s Market. It’s loaded with flavor and doesn’t have any added “junk” in it.
Next, open your extra firm tofu and press it as firm as you can between two paper towels. Try and get as much water out of the tofu as you can. I use extra firm tofu because personally, I don’t like a soft, mushy sandwich. Slice the tofu length wise and start browning it in the pan. Let it cook for about 5 minutes on each side.
After you have a good brown going on the tofu, start scrambling it with a spatula, trying to get the look and consistency of scrambled eggs. This would be the point where you may need to drain excess water out of the pan. After you drain your tofu, add your pressed garlic cloves, and let them make their way to the bottom of the pan so their aroma comes alive and your kitchen smells of garlic…and tofu. Wake that garlic up! But just for a few minutes, then add your BBQ sauce and let it simmer until the sauce thickens.
Lastly, add your freshly chopped sage. Let it cook for a few minutes, and incorporate your mushrooms, then remove tofu from heat.
Top a bun with a heaping spoon full of tofu and mushrooms. The only difference between this sandwich and the one I had years ago at Wolfe’s BBQ, is I scrambled my tofu. Wolfe’s served his tofu length wise on the bun. Oh and he made his own BBQ sauce, but that’s neither here or there. Teehee. Enjoy this sandwich any night of the week. Bring it to your next BBQ potluck. You won’t even miss the meat!
BBQ Tofu and Mushroom Sandwiches
- 2 -8 oz packages of button mushrooms
- 1-2 jars quality BBQ sauce, depending on how much sauce you prefer
- 2 packages of extra firm tofu
- 3 garlic cloves, pressed
- 1-2 TBS fresh chopped sage
- Salt and pepper to taste
- First sauté your mushrooms with a 1/4 cup vegetable broth or water if you don’t have broth. Be patient, let all of the water cook out of the mushrooms. Drain any excess water. Set aside when done.
- Open up your tofu, and press it between two paper towels, pushing firmly to remove as much water from the tofu as possible. Slice length wise and cook over medium heat in large pan to brown, about five minutes on each side.
- With a spatula, scramble your tofu, much like the consistency of scrambled eggs. Let the tofu cook a few minutes more to cook out as much water as possible. Drain any excess water.
- Add your pressed garlic cloves, letting garlic cook a few minutes to become aromatic. Then add your BBQ sauce and let the tofu simmer until the sauce becomes thick.
- Add your fresh chopped sage and cook only a few minutes more. Add mushrooms and stir to combine. Remove from heat. Serve on whole wheat buns. And with coleslaw…..enjoy!
Until next time….