TOFU TURKEY I
A vegan alternative especially good for Thanksgiving dinner! Serve with a vegetarian gravy and all the fixings. Enjoy!
Provided by Becky
Categories Everyday Cooking Vegetarian Protein Tofu
Yield 10
Number Of Ingredients 19
Steps:
- Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.
- Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
- Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.
- Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil.
- Bake for one hour. After one hour, remove "turkey" from the oven and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.
Nutrition Facts : Calories 469.5 calories, Carbohydrate 22.4 g, Fat 32.4 g, Fiber 2.8 g, Protein 26.7 g, SaturatedFat 4.3 g, Sodium 1294.9 mg, Sugar 5.2 g
VEGETARIAN STUFFED TOFU TURKEY
Steps:
- Line a medium sized, round colander with a cheese cloth or a clean thin dish towel. Mash tofu in a large bowl with your hands adding salt and pepper to taste. Place the crumbled tofu in the colander and press down. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight overnight or for 2 to 3 hours. Make the stuffing: In a large frying pan, sauté celery, 1 Tbsp. ginger, carrots and mushrooms in 2 tablespoons of the sesame oil until tender. Add the sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared bread cubes and mix well. Add melted non-diary butter and mix well to moisten. Remove from heat. Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet. Make the basting sauce. Combine 1/2 cup sesame oil, 1/4 cup tamari, 2 Tbsp. miso, 5 Tbsp. orange juice and 1 tsp. mustard in a small bowl; mix well. Remove the tofu from the refrigerator and remove the weight. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the basting sauce. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu turkey with 1/2 of the basting sauce. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil. Bake for one hour. After one hour, remove "turkey" from the oven and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.
Nutrition Facts : Calories 145 calories, Fat 13.8554902941068 g, Carbohydrate 4.09997825703676 g, Cholesterol 0 mg, Fiber 0.885535503699718 g, Protein 2.20682716064217 g, SaturatedFat 1.97601814114754 g, ServingSize 1 1 Serving (66g), Sodium 816.585570303155 mg, Sugar 3.21444275333705 g, TransFat 0.654879898884575 g
EASY VEGETARIAN STUFFING
Now my vegetarian doesn't have to miss out on stuffing. And it is a good way to use up slightly stale bread--just stick the ends in the freezer!
Provided by MOMFISH
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine boiling water and bouillon cube; stir until dissolved.
- Melt butter in a 2-quart saucepan over medium-low to low heat. Add onion, celery, and garlic; cook until softened, about 5 minutes. Stir in parsley, sage, marjoram, and pepper, then pour in dissolved bouillon.
- Bring mixture to a boil, then remove pan from the heat. Gently stir in bread cubes. Cover and let sit for 5 minutes.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 28.6 g, Cholesterol 22.9 mg, Fat 10.4 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 420.5 mg, Sugar 3.4 g
TOFU "TURKEY" WITH STUFFING
Make and share this Tofu "Turkey" with Stuffing recipe from Food.com.
Provided by ziggy
Categories Soy/Tofu
Yield 1 serving(s)
Number Of Ingredients 21
Steps:
- Mash tofu or mix well with hands. Be sure that all of the lumps are out.
- Line a 12" colander with wet cheesecloth over lapping the sides. Add the mashed tofu to the cloth covered colander, press down and cover with the overlapping sides. Place the whole thing in a large bowl. Cover the cheesecloth with a plate that fits inside the colander and place a 5 pound weight on the plate. Refrigerate and let sit for 2 to 3 hours. When time is up, start the stuffing.
- Saute' the onions, celery and mushrooms in the 2 tablespoons sesame oil.
- When soft, add the garlic and all the rest of the stuffing ingredients, except stuffing, mixing well. Stir and cook for 5 minutes.
- Add herb stuffing and mix well.
- Remove tofu from refrigerator and take off weight, plate and top of cheesecloth. Hollow out tofu to within 1 inch of the sides and bottom, placing the tofu in a bowl. Place the stuffing inside the shell and pack in firmly. Cover with the remaining tofu and pat down firmly. Turn stuffed tofu onto a greased baking sheet, flat side down.
- Gently press on sides of "turkey" to achieve a more oval shape. If desired at this point, you may mold "drumsticks" out of one pound of tofu, and place on each side of the "turkey".
- Mix up the basting mixture and baste tofu "turkey" with half of it. Cover the "turkey" with foil, and bake at 400 degrees for about 1 hour.
- Remove foil, baste with all the remaining mixture except a few tablespoons and return to oven for 1 hour more, or until the "turkey" is golden.
- Remove from oven and use rest of basting mix.
- Using at least 2 large spatulas, move to a large plate. Serve with the gravy of your choice, if you wish, and cranberry sauce.
Nutrition Facts : Calories 3122.1, Fat 236.1, SaturatedFat 40.2, Sodium 9728.6, Carbohydrate 91.6, Fiber 33.8, Sugar 31.1, Protein 212.2
TOFU TURKEY ROAST (GLUTEN-FREE, DAIRY-FREE, EGG-FREE, VEGAN )
This is a wonderful tasty alternative to the Christmas turkey. It is cooked ahead of time and then reheated and browned before serving. Although the instructions may be long, it is really very easy to make and a lot less fuss than most tofu turkey recipes. The leftovers are just as tasty the next day and are great served cold with a salad. This is a combination of different recipes. This recipe has been revised Dec '08 to include extra tofu to create a thicker layer of "Turkey".
Provided by bearhouse5
Categories Soy/Tofu
Time 2h45m
Yield 10-12 serving(s)
Number Of Ingredients 29
Steps:
- "TURKEY".
- Divide the ingredients evenly into 2 or more lots depending on the size of your food processor.
- In a food processor, puree all ingredients in lots. You may need to keep stopping to mix the mixture so it all processes evenly.
- STUFFING.
- In a saucepan sauté the onion, mushrooms, Celery and garlic in oil until cooked. Remove from heat. Mix soy sauce into Vegetable mixture.
- In a bowl mix bread crumbs, herbs, salt and pepper. Add vegetable mixture to the crumbs in bowl and mix well. If the crumbs are very fresh and moist the stuffing should hold together very well. However, if your mixture is a little dry and not holding together, add a little water or vegetable stock. Adjust seasonings to taste if necessary.
- Roll stuffing into a log about 25 cm (10") long.
- MARINADE.
- Whisk all ingredients together.
- ASSEMBLY AND COOKING.
- Preheat oven to 350°F (175°C).
- On the kitchen bench (counter), or a large cutting board, lay down 2 pieces of non-stick baking paper about 18"(45 cm) long, overlapping about 10 cm (4") along the long edges. Over the top of this lay down another piece of baking paper, centred along the overlapped edges.
- On the top layer of baking paper, evenly spread the tofu "turkey" mixture - about 12" x 10" (30 x 25 cm).
- Place the stuffing log on to the centre of this. Carefully lift the edges of one end of the paper, and thus the tofu, up and over the stuffing. Gently pull paper away from tofu and lay flat again, leaving the tofu around the stuffing. Repeat with the other side. The tofu mixture should meet at the top and wrap all the way around the stuffing.
- Gently press the edges of the tofu mixture together and smooth over. Press the tofu over the ends of the stuffing log, and smooth this over also.
- Brush the entire top of the roast with marinade. (Keep the remaining marinade for basting later.).
- If possible get someone to help with the wrapping. Wrap with all the layers of the baking paper. Twist the long ends to close. Wrap with an additional layer of baking paper if desired. Wrap again with several layers of foil.
- Gently place on a baking tray. Bake for 1 hour and 15 minutes. Remove from oven, allow to cool, and then refrigerate until about 1 hour before serving.
- About 1 hour (or a little less) before serving, gently unwrap the roast. Brush with more marinade and re-wrap. Place in oven and bake for about 20 - 30 minutes at 350°F (175°C).
- Remove foil and baking paper (the easiest way is to simply tear it away from the top). Brush with remaining marinade. Place back into oven for around 20 minutes or until golden brown.
- Slice and serve with cashew gravy and cranberry sauce.
Nutrition Facts : Calories 195.9, Fat 12.6, SaturatedFat 2.1, Sodium 672.5, Carbohydrate 11.5, Fiber 3.1, Sugar 2.1, Protein 12.6
TOFU TURKEY RECIPE BY TASTY
You won't miss the turkey at your holiday dinner this year with this 100% vegan tofu turkey. With a stuffing-filled center and homemade drumsticks, this dish will satisfy every vegan at your dinner table and is sure to impress even the stalwart meat-eaters.
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F (190°C).
- Soak the wooden skewers in water to prevent them from burning when baking.
- Crumble the tofu into a medium bowl lined with a dish towel. Gather the sides of the dish towel and squeeze out as much liquid as possible from the tofu.
- To a food processor, add the pinto beans, drained tofu, nutritional yeast, soy sauce, poultry seasoning, garlic, salt, pepper, onion powder, and vegetable broth and puree until smooth. With the processor running, pour in the olive oil and continue blending until incorporated.
- Add the vital wheat gluten to a large bowl, add the mixture from the food processor, and stir until the dough comes together enough that it can be kneaded. Knead for 1-2 minutes, until most of the cracks have disappeared, then turn out onto a clean surface and shape into a ball. Cut off about ¼ of the dough with a bench scraper and set aside.
- Transfer the remaining dough to a small glass bowl. Using your hands, form a hole in the center and evenly stretch the edges to help it expand to about 3-4 inches (8 cm) in diameter.
- Scoop the stuffing into the well, then stretch the sides of the dough over the stuffing to encase completely.
- Wrap the tofu turkey in parchment paper, then in foil.
- Divide the reserved dough in half and shape into 2 drumsticks. Insert a wooden skewer in each one. Wrap the drumsticks in parchment paper, then foil.
- Set the tofu turkey and drumsticks on a baking sheet and bake for 1 hour, flipping every 20 minutes. Remove the drumsticks after 40 minutes.
- Serve with gravy.
- Enjoy!
Nutrition Facts : Calories 471 calories, Carbohydrate 26 grams, Fat 19 grams, Fiber 3 grams, Protein 47 grams, Sugar 3 grams
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