Gravy Sandwich Recipe

Prepare bread

Lightly butter one side of each slice of bread (total 1 tbs). Set buttered side for toasting later. Keep bread nearby for assembly.

Press tofu for at least 10 minutes to remove excess moisture, then crumble into pea-sized pieces. Finely chop mushrooms and dice onion; mince garlic.

Heat a nonstick skillet over medium. Add 1 tsp olive oil. When hot, add diced onion and cook 2–3 minutes until translucent.

Add chopped mushrooms and cook 4–5 minutes, stirring occasionally, until they release moisture and begin to brown.

Stir in crumbled tofu and cook 3–4 minutes to dry slightly and allow edges to brown.

Add minced garlic, 1 tsp low-sodium soy sauce, 1 tsp tomato paste, 1 tsp smoked paprika, 1 tsp black pepper, 0.25 tsp salt and 1 tsp liquid smoke (if using). Stir thoroughly and cook 1–2 minutes to combine flavors. Taste and adjust small seasoning if needed. Remove from heat and keep warm.

In a small saucepan, combine 180 ml low-sodium vegetable broth, 0.5 tsp mushroom powder (or 0.5 tsp instant mushroom bouillon), and 1 tsp low-sodium soy sauce. Bring to a gentle simmer over medium-low heat.

In a small cup, make a slurry by whisking 1 tsp cornstarch into 1 tbs cold water until smooth.

Slowly pour the cornstarch slurry into the simmering broth while whisking constantly. Continue to simmer for 1–2 minutes until the gravy thickens to a pourable, glossy consistency. Stir in 0.25 tsp black pepper. Taste and adjust seasoning; if too intense, add up to 1 tbs extra water.

For extra depth, scrape 1–2 tbs of the cooked filling into the gravy and whisk briefly to incorporate meaty bits for flavor.

Toast the buttered side of the bread slices in a skillet or toaster-oven, buttered side down, until golden and crisp (about 2 minutes per side in skillet).

Place one toasted slice, buttered side down. Spoon the warm savory 'beefy' tofu-mushroom filling evenly onto the bread (about half of the filling).

Ladle 2–3 tbs of hot gravy over the filling so the sandwich is juicy but not soggy. Add pickled red onion (1 tbs) and sprinkle chopped parsley (1 tsp) if using.

Top with the second slice of toasted bread, buttered side up. Press gently, slice in half, and serve immediately with any remaining gravy on the side for dipping (use sparingly to keep calories low).