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Tofurkey Recipe

 
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Crash
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Joined: 14 Dec 2004
Posts: 3245
Location: U.S.A.
PostPosted: Wed Nov 01, 2006 5:45 pm    Post subject: Tofurkey Recipe Reply with quote
I just found this recipe for Tofurkey. It was created by the chef because of comments that other Tofurkey recipes were untraditional tasting and didn't go with the other trimmings. This guy says that this Tofurkey fits in perfectly with traditional stuffing, and tastes like how holiday turkey should taste (not like soy sauce!) -- plus it sounds like it's going to taste really good ! (can you tell it's almost lunchtime ? Embarassed Razz )

Quote:
Traditional Tasting Tofurkey

Ingredients (use vegan versions):

5 blocks firm/extra firm organic tofu
2 teaspoon vegan poultry seasoning (or more to taste)
1/4-1/2 cup fresh chopped herbs (I use savory, rosemary, sage and basil - but any herbs will work.)
1 1/2 tablespoon vegetable stock powder (or vegetarian chicken flavor if you can find it)
salt and pepper

    Marinade Ingredients (use vegan versions):

    1/4 cup balsamic vinegar
    1/4 - 1/2 cup red wine
    1/4 cup chopped fresh herbs (same as you used in tofu)
    1 tablespoon veg stock powder dissolved in a couple tablespoons of hot water
    salt and pepper to taste
    1 teaspoon of mustard (Dijon or seed works best)
    add a sprinkle of hot pepper flakes if you like (I always do)

    Marinade instructions:

    1. Mix all the ingredients in a small bowl and whisk together (or blend in the blender if you prefer)

    2. Taste it.

    3. Adjust the spices if you feel the need.

Tofurkey Instructions:

1. Blend tofu in blender or food processor until lumps are gone. You can mash by hand, but I prefer to blend it for a better consistency.

2. Transfer to a large bowl, stir in herbs, poultry seasoning, stock powder and salt and pepper.

3. Line a medium, round bottomed colander with one layer of cheese cloth or a clean dish towel. Put the tofu mixture in colander and fold remaining cheese cloth over the top. Place the colander on a plate (to catch excess water being squeezed out) and put a heavy weight on top. Put in the fridge and press for aprox. 2-3 hours or overnight if possible.

4. After pressing and with the tofu still in the colander, scoop out the center, leaving about an inch of tofu around the edges. Place your stuffing in the cavity. Put the tofu mixture you scooped out over the stuffing and press down firmly.

5. Flip the formed "turkey" on to an oiled cookie sheet, use the excess tofu to form the legs and wings if you want a "turkey" look. Brush the whole turkey with the marinade.

6. Cook at 350° for about 1.5 hours brushing with marinade every 15 min or whenever you remember to.

The tofurkey can cook for as long as you need it to. once, I let mine cook all day, basting it about every half hour or so and it turned out great. I usually put it in the oven as I'm starting the rest of the meal... by the time the potatoes and all the veggies are done, the turkey is ready to go.

Serves: 6 or so

Preparation time: 30 minutes?

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Wobbly Lifter
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Joined: 08 May 2006
Posts: 1639
Location: Edmonton, Alberta
PostPosted: Wed Nov 01, 2006 6:05 pm    Post subject: Reply with quote
Sounds really tasty. I'll have to try it this over the holiday.
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pelicanAndrew
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Joined: 03 Jul 2006
Posts: 780
Location: Arlington Heights/Decatur
PostPosted: Wed Nov 01, 2006 8:46 pm    Post subject: Reply with quote
And for the bulkers you just change "serves 6" to "serves 1". Laughing
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