Vegan BBQ Carnitas

Sheet pan vegan BBQ carnitas style made from a mix of mushrooms and shredded tofu coated in spices and BBQ sauce then roasted until golden brown and piled up high into a Philly cheesesteak style sandwich, tacos or pizza.

Course Main Course

Cuisine Latin

Keyword vegan BBQ, Vegan Carnitas

Prep Time 10

Cook Time 30

Total Time 35

Servings people

Calories 206kcal

Author Florentina

Ingredients

14-16 oz super firm (or extra firm tofu) (drained but DO NOT PRESS)
14-16 oz sliced mixed mushrooms (fresh or frozen)
2 Tbsp shoyu
2 Tbsp olive oil
2 tsp onion powder
1 tsp smoked paprika
1/2 tsp dry thyme
1/2 tsp dry rosemary
1 tsp ancho chili powder
1 Tbsp nutritional yeast
5 Tbsp thick bbq sauce + extra for serving
Sea salt flakes

Instructions

Preheat oven to 400”F. Line a large rimmed baking sheet with parchment paper and set aside.
Over a large mixing bowl grate the tofu block using the large holes of a box grater. Add the mushrooms and give everything a mix to combine. (If using frozen mushrooms make sure to thaw them out under some cold water then wring as much of the moisture out of them as possible).
14-16 oz super firm (or extra firm tofu), 14-16 oz sliced mixed mushrooms
Add the all the spices and BBQ sauce and using your hand mix everything well massaging all the spices doing your best to coat everything evenly.
2 Tbsp shoyu, 2 Tbsp olive oil, 2 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp dry thyme, 1/2 tsp dry rosemary, 1 tsp ancho chili powder, 1 Tbsp nutritional yeast , 5 Tbsp thick bbq sauce + extra for serving
Transfer the carnitas mix to the prepared baking sheet and spread it in an even layer. Drizzle with olive oil over the top and finish with a sprinkling of salt flakes.
Sea salt flakes
Roast in the preheated oven for 20 minutes then using kitchen tongs give them a toss around. Roast another 10 to 15 minutes until golden brown all over, just keep an eye on them to make sure they don’t burn. Serve hot piled up high over my smashed chimichurri potatoes with extra chimichurri or BBQ sauce on the side or make a vegan Philly cheesesteak sandwich with some smoked gouda and grilled peppers and onions.

Video

Notes

Serving - These BBQ carnitas can be used to make a vegan Philly cheesesteak style sandwich with some vegan smoked gouda and a mix of stir fried or grilled colorful peppers and onions. I love them piled up high over my chimicihurri roasted smashed potatoes, in tacos with a cabbage slaw or fresh tomato salsa and fabulous on a BBQ pizza.
Storage + Reheating - Any leftovers can be refrigerated in lidded containers up to 5 days and reheated directly under the broiler for a few minutes until heated through and the edges crisp up again. Alternatively they can be reheated on the stovetop in a heavy bottom cast iron skillet or wok for the best results.
Variation - If desired the mushrooms or the tofu could be replaced with unripe canned jackfruit (make sure it is young unripe packed in brine not syrup and rinse it well before breaking it up into smaller pieces).

Nutrition