Step 1

Wrap the extra firm tofu in a clean kitchen towel and gently press/pat dry. Slice the tofu into thin pieces (see photo). If using oyster mushrooms, slice or break into strips.

Step 2

Transfer the tofu and mushrooms into a large bowl, drizzle with olive oil, toss to coat.

Step 3

Sprinkle with half the sage and onion seasoning and toss to incorporate. Add the remaining seasoning and toss again.

Step 4

Heat 1 tablespoon of vegan butter, 1/2 tablespoon of olive oil and half a teaspoon kosher salt in a large skillet over high heat*. Add the shaved tofu/mushroom mixture. (Adjust temperature as needed.)

Step 5

Flip and stir the tofu until some of the pieces are crispy and some are caramelized but still tender and juicy (about 10-15 minutes). Add 1/4 cup of vegan chicken broth after ~8 minutes to keep the larger turkey slices juicy and also to add extra flavor.

Step 6

Taste and adjust seasoning as desired - add more salt, garlic powder or sage and onion seasoning to taste.