These pull apart vegan French dip sliders are not only super fun to make and eat. They are absolutely delicious. Thinly sliced tofu marinated with onion, garlic, vegan beef broth, liquid smoke, salt and pepper. Then you just bake the tofu and use the marinade as the au jus. All you need to do is dump the marinade in a sauce pan and heat while you make the sandwiches. Layer the baked tofu on your slider rolls with vegan cheese. Brush melted vegan butter on top with some sea salt. Then bake until golden brown. Pull apart and dip in the jus!
What You Need For These French Dip Sliders:
- Extra Firm Tofu: You need to freeze the tofu, then thaw and press it.
- Onion and Garlic: Both grated to make the marinade/au jus.
- Vegan Beef Broth and Liquid Smoke: I like to use Simple Truth or Ocean’s Halo.
- Vegan Cheese: I used Miyoko’s pourable mozzarella, but any kind of white cheese will work.
- Fresh Thyme: Added to the au jus when you heat it up.
- Vegan Pull Apart Slider Rolls: I used Sara Lee brand.
- Vegan Butter and Sea Salt: For topping the buns.
This simple method of slicing and marinating the tofu makes it one of the best tofu dishes I have tasted. These pull apart vegan French dip sliders are wonderful to make for a party. Everyone can dig in and it makes 12 sliders! The sandwiches by themselves are incredible, but dip them in the au jus and prepare to be amazed. Such flavor with very few ingredients.
Why Should You Make These Yummy Sliders?
- The tofu “beef” is so dang delicious.
- You only need 9 ingredients to make this entire recipe.
- No waste with this recipe!
- The tofu, vegan cheese and the salty, buttery rolls are mind-blowing.
- Perfect for all parties!
Pull Apart Vegan French Dip Sliders
Ingredients
- 1 Block(15oz) Extra firm tofu, frozen and thawed*
- 1/2 a Sweet onion, grated
- 4 Cloves Garlic, grated
- 3 Cups Vegan beef broth(I used Ocean's Halo brand)
- 1/2 teaspoon Liquid smoke
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 Sprigs Fresh thyme
- 12 Pull apart slider rolls, vegan(I used Sara Lee Artesano
- 8 Ounces Vegan cheese, I used Miyoko's pourable mozzarella
- 2 Tablespoons Vegan butter, melted
- Coarse salt for topping the buns
Instructions
- First, you want to freeze the tofu. I just freeze the whole block, unopened. Then thaw the tofu. Drain it and then press the tofu.*
- Once the tofu is prepped, slice it very thin, either with a mandoline or a very sharp knife.
- Now, prep the marinade. In a large bowl, add the grated onion and garlic. The broth, liquid smoke, salt and pepper.
- Add the tofu to the marinade, press the tofu down so it is submerged in the marinade.
- Marinate for at least 2 hours, but you can do this ahead of time and marinate as long as you want.
- Once you are ready to make the sliders, preheat the oven to 400 degrees(F).
- Spray a baking sheet with non-stick spray. Then remove the tofu from the marinade, reserving the marinade. Then lay the slices of tofu onto the sheet pan in a single layer.
- Bake the tofu for 10-15 minutes or until the tofu is golden brown and firm.
- Remove the tofu from the oven, reduce heat to 350 degrees(F).
- Slice the slider buns in half, trying to keep the buns together on the top and bottom.
- Place the bottom buns onto a sheet pan. Layer half the cheese onto the bottom buns, spread it out evenly. Then layer the sliced tofu over the cheese, spread it out evenly. Then layer the rest of the cheese on top of the tofu.
- Place the top buns on top, press them down.
- Brush the tops of the buns with the melted butter and sprinkle with sea salt.
- Bake the sliders for 10-15 minutes or until they are golden brown and the cheese is melted.
- While the sliders bake, pour the marinade into a saucepan, add the fresh thyme and then heat on medium high. Bring to a simmer. Reduce heat to low and let simmer while the sliders bake.
- Taste the au jus and adjust seasonings.
- Once the sliders are done, serve immediately with the jus. Just pull them apart and dip!
I made these last night and they were incredible!
Oh my goodness these are great on their own but dipping them in the au jus is amazing!
French dip is a true love of mine and these really hit the spot!! Sooo tasty!!