Soyster Po' Boy with Spicy Garlic Sauce

Soyster Po' Boy with Spicy Garlic Sauce - crispy bites of oyster mushrooms and tofu, seasoned with a special ingredient for flavors of the sea. Piled high on a crusty roll with lettuce and spicy sauce, yum!

 

Well, hello there Monday.

Jason, Rosemary and I had a lovely four day holiday weekend, and spent most of it relaxing in the sunshine. It is still hot in Portland, which means slowing down, grilling outside, lots of ice cold drinks and chilled salads.

We have been listening to fireworks here on our hill all week - they started last Tuesday. Rosemary barks and growls at the booms, and wasn't all that thrilled at seeing them flash across the sky (the park across from our house had a semi-pro display).

Jason grilled brats, peppers and onions. We ate salads. Jason baked cookies. I started a new book by one of my favorite authors. I organized my office in preparation for a new computer monitor. Tonight we are going monitor shopping. My office is getting a wireless and ergonomic makeover, courtesy of my husband.

and yesterday, I made my Soyster Po' Boys for the third time.

 

Back in the early days of running a spa over in Northwest Portland, friends and I would frequent a bar called Touché.

Still a favorite, although I would not be recognized as a regular anymore.

Waaaaay back in the days of Chef Sky, Thursdays were tapas night. I'd sit at the table in the back with my friend, Arman, the owner. We'd enjoy small plates and he'd let me go to the cellar and choose my favorite bottles of red - almost always an Amarone.

The only time I have ever eaten an oyster was back then, on tapas night. So, I cannot say these taste the same, although there are a few "of the sea" flavors included. I will say the oyster mushrooms have a similar texture, so there's that.

 

These soysters are crispy crunchy on the outside, soft and fluffy chewy on the inside. Brightly flavored with lemon and paprika, with celery salt for that Old Bay flavor. The Of The Sea aspect comes from the arame, dried seaweed threads that I crushed fine and added to the panko coating.

Arame tip: use a plastic bag and crush with a rolling pin, if you try to chop that stuff with a knife? It flies everywhere.

We toasted the rolls, slathered them with Spicy Garlic Sauce, layered some butter lettuce (or kale!) and topped with warm soyster pieces. Add more hot sauce to your liking, and don't forget the lemon:

Soyster Po' Boy

YIELD: two large rolls, or four small

dairy, egg, and gluten free, vegan

INGREDIENTS:

1 (12 ounce) package extra firm silken tofu
4 ounces oyster mushrooms
juice of 1 lemon
¼ cup non dairy milk (cashew)
1 tablespoon hot sauce (Franks Red Hot)
¾ cup gluten free panko
2 tablespoons crushed arame (begin with a large handful)
2 teaspoons smoked paprika
1 ½ teaspoons celery salt
2-4 bread rolls
4-8 leaves butter lettuce (or kale, or favorite greens)
Spicy Garlic Sauce (recipe below)

INSTRUCTIONS:

Preheat oven to 400 °F. Line baking sheet with parchment paper.

Clean mushrooms, remove stems. Chop into bite size pieces. Drain tofu. Using hands, pull tofu apart, into bite size pieces.

In small bowl, whisk together lemon juice, milk, and hot sauce. In another bowl, combine panko, arame, paprika, and celery salt.

Set up breading station left to right: baking sheet with parchment, then panko bowl, then wet bowl. Using one hand to dip and remove from the wet bowl and place into panko bowl, the other hand to coat with panko and place onto baking sheet. Dip each mushroom and tofu until all are coated, breaded and on baking sheet.

Bake at 400 °F for 15 minutes. Remove from oven, turn over, return to oven and continue baking for another 10 minutes.

Assemble sandwiches: spread a generous layer of Spicy Garlic Sauce on each roll, top with lettuce leaves. Top with warm soysters, drizzle with more sauce or hot sauce, enjoy immediately.

Spicy Garlic Sauce

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

¼ cup vegan mayonnaise (JustMayo)
1 clove garlic, peeled and minced
½ dill pickle (2-3 tablespoons), minced fine
2-3 tablespoons hot sauce (Franks Red Hot)
1 teaspoon paprika

INSTRUCTIONS:

Whisk together mayonnaise, garlic, pickle, hot sauce, and paprika.

Recipe easily doubled; store covered in refrigerator for 1+ week.

How was YOUR holiday weekend? or ... your weekend?

 

 

printable recipes: 

 

Yield: YIELD: two large rolls, or four small

[b]Soyster Po' Boy with Spicy Garlic Sauce[/b]

Print

dairy, egg, and gluten free, vegan

Ingredients

• 1 (12 ounce) package extra firm silken tofu
• 4 ounces oyster mushrooms
• juice of 1 lemon
• ¼ cup non dairy milk (cashew)
• 1 tablespoon hot sauce (Franks Red Hot)
• ¾ cup gluten free panko
• 2 tablespoons crushed arame (begin with a large handful)
• 2 teaspoons smoked paprika
• 1 ½ teaspoons celery salt
• 2-4 bread rolls
• 4-8 leaves butter lettuce (or kale, or favorite greens)
• Spicy Garlic Sauce (recipe below)

Instructions

1. Preheat oven to 400 °F. Line baking sheet with parchment paper.
2. Clean mushrooms, remove stems. Chop into bite size pieces. Drain tofu. Using hands, rip tofu into bite size pieces.
3. In small bowl, whisk together lemon juice, milk, and hot sauce. In another bowl, combine panko, arame, paprika, and celery salt.
4. Set up breading station left to right: baking sheet with parchment, then panko bowl, then wet bowl. Using one hand to dip and remove from the wet bowl and place into panko bowl, the other hand to coat with panko and place onto baking sheet. Dip each mushroom and tofu until all are coated, breaded and on baking sheet.
5. Bake at 400 °F for 15 minutes. Remove from oven, turn over, return to oven and continue baking for another 10 minutes.
6. Assemble sandwiches: spread a generous layer of Spicy Garlic Sauce on each roll, top with lettuce leaves. Top with warm soysters, drizzle with more sauce or hot sauce, enjoy immediately.

Soyster Po' Boy with Spicy Garlic Sauce[/b]" thumbnail="https://www.spabettie.com/wp-content/uploads/2015/07/DSC_3826.jpg" type="recipe"]
 

 
Spicy Garlic Sauce[/b]" thumbnail="https://www.spabettie.com/wp-content/uploads/2015/07/DSC_3826.jpg" type="recipe"]