Stovetop Smoker Sampler

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 352.4
  • Total Fat: 17.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 487.9 mg
  • Total Carbs: 39.7 g
  • Dietary Fiber: 5.3 g
  • Protein: 14.5 g

View full nutritional breakdown of Stovetop Smoker Sampler calories by ingredient
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great vegan bbq great vegan bbq
Number of Servings: 5


    5 King Oyster Mushrooms, brush off any dirt and cut in half

    5 med potatoes, washed and cut into small wedges

    Extra-firm organic tofu, drained, pressed with a paper towel, and cut into 1/2-inch thick triangles

    A few tablespoons of extra light olive oil

    Fine grained sea salt


Toss the mushrooms, and potatoes with a bit of the olive oil and place on the rack inside the smoker. Next toss the tofu with some olive oil as well. Place in the smoker and sprinkle everything generously with the salt.

Close up the smoker and follow the manufacturers instructions. I smoked these items for 20 minutes over a medium gas burner. After 20 minutes remove the smoker from heat, let it cool a couple minutes, then take it outside and open it.

Heat a large skillet with a tablespoon of olive oil over medium-high heat. Your vegetables and tofu are probably well cooked at this point but not really looking their best. Now it's time to give them some color and crust. Toss them in the pan, use a spatula to stir or flip so the oil gets on all surfaces. Now stop stirring and let everything sit there for a minute or two. Peek underneath the tofu, mushrooms, potatoes, and as things are getting golden brown, turn them to brown the rest of the sides. As items are finishing, remove them from the pan.

Salt to taste. Also make notes for your future reference. I noticed the mushrooms really took in the smoke, then the tofu, and least of all the potatoes. Next time I might give the potatoes an extra ten minutes in the smoker if I want a more pronounced smoky flavor. Also make notes to keep track of the difference between the different chips.

Number of Servings: 5

Recipe submitted by SparkPeople user SMCKENZEY.

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