Crumble tofu and sauté in a nonstick pan until heated through – for extra flavour, sauté in olive or coconut oil until partially crispy. Set aside.
Heat coconut oil in pan over medium heat and stir in mushrooms and onion. After 5 minutes stir in the garlic and let brown for another 5 minutes. Meanwhile in a smaller pan prepare a roux, by melting vegan butter and gradually adding in the flour. Stir the mixture over medium-low heat for 2-3 minutes until thickened and then set aside.
Go back to your browned mushroom pan and gradually add in vegetable broth. Add the roux mixture to the pan stirring with a whisk and reduce to a low heat. Whisk in the onion powder, tamari and molasses. Then slowly include the water, about a 1/4 cup at a time, until desired consistency presents.
To assemble lay out fries in an oven proof bowl(s), top with ¼ or ½ of crumbled Tofu and smother with gravy topping with the cheese. Bake in oven on broil for 2 minutes until cheese is bubbly.
1 Pkg. Sol Cuisine Artisan or Sprouted Tofu
½ cup shredded vegan cheddar or mozzarella cheese
4 russet potatoes (cut into 1 cm sticks)
1/4 cup Sunflower Oil
1 tsp. fine sea salt
1/2 Tsp. ground pepper
1/2 Tsp. paprika
Pre-heat the oven to 425F. Place the sliced potatoes in boiling water and par boil for 10 minutes, strain the potatoes and place them back into the empty pot. Toss them in the oil, pepper, salt, and paprika and place evenly on a baking sheet. Bake for 50 minutes flipping 2-3 times during the bake.
1 1/2 cup mushrooms, minced
1 Tbsp. coconut oil
1 shallot minced
1 clove garlic, minced
3 Tbsp. vegan butter
1/3 cup all-purpose flour
1 1/2 cup vegetable stock
1 Tbsp. onion powder
2 Tbsp. soy sauce
2 Tsp. molasses
3/4 cup water