Vegan Philly Cheesesteak (tofu and chao)

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Step 1

Preheat oven 350-400 degrees (which ever range you feel comfortable with) A pan with water (enough to submerge a brick of tofu) 1/2 Tbs of salt 1 tbs of Veggimite (can use miso.) Bring it to a boil Place your Brick of extra firm tofu (or firm no need to press) Let boil in the brine for 20mins While that boiling bring a cookie pan put parchment paper on it, lightly cover in oil. After 20 mins Then slice thinly placing on parchment paper. Cover each piece with liquid aminos, oil, smoked paprika, onion powder, garlic powder, black pepper. (Baking/Dehydration) Bake about 30mins (keep an eye on them they can burn fast) After they are baked/dehydrated Cut up a onion, green bell pepper to your liking. (Long strips is what I did) If you want to chop your white mushrooms go for it (pre sliced of fine) Add 1 tbs oil to a frying pan (a wok is what I used even for boiling the tofu) Throw your veggies in let them cook for 5-10mins add your baked/dehydrated tofu. Add 2 cups of water Stir Rehydrating the tofu. Once its not watery its pretty much done and ready to serve. Get a sandwich ready for the cheese (It'll move kinda fast) Small sauce pan just enough water to cover the bottom of the pan med high heat add 2 slices of chao stir to thin it out Add 1/2 tbs of nutritional yeast Stir Add 1/8 tsp vinger Stir till it thickens Pour on sandwichs