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
THANKSGIVING TOFU
This is an easy and delicious main course for the vegetarians at your Thanksgiving table that mimics the flavors of stuffing. Plus, it doesn't take up any of your precious oven space because it's all done on the stovetop!
Provided by Food Network Kitchen
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Stand each block of tofu on its long side and slice in half lengthwise to create 4 slabs total. Put 3 layers of paper towels onto a baking sheet and arrange the tofu in a single layer on top. Cover with 3 more layers of paper towels and a second baking sheet. Weigh the baking sheet down with 6 large cans (or whatever you might have handy) to press the water out of the tofu. Let sit at room temperature for at least 1 hour and up to 2.
- Meanwhile, grind the pumpkin seeds to a coarse meal texture in a mini food processor and put into a shallow bowl or pie plate. Break up the dried cornbread, add to the food processor and pulse to a coarse crumb texture. Add the cornbread crumbs to the pumpkin seeds. Add the sage, thyme, 2 teaspoons salt and 1/2 teaspoon pepper to the cornbread and stir to combine.
- When you're ready to cook, whisk together the flour, 1 teaspoon salt and 1/2 teaspoon pepper in another shallow bowl or pie plate. Whisk the eggs in a third shallow bowl or pie plate. Dredge 1 slab of pressed tofu in the flour and shake to remove the excess. Coat the tofu in the egg and then place into the cornbread crumbs, pressing to completely coat with the crumbs. Repeat with the remaining tofu.
- Fit a baking sheet with a wire rack. Add enough oil to a large skillet to come about 1/2 inch up the side. Place over medium heat and heat the oil until it sizzles when a bit of flour is dropped into it. Place the breaded tofu in the oil 2 pieces at a time and fry until golden brown, about 2 minutes per side. Remove from the oil and drain on the prepared baking sheet. Sprinkle the tofu with salt while still warm and serve.
HOMEMADE VEGETARIAN TOFU TURKEY WITH STUFFING
Steps:
- Serve and enjoy.
Nutrition Facts : Calories 262 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 3 g, Protein 21 g, SaturatedFat 3 g, Sodium 547 mg, Sugar 3 g, Fat 15 g, ServingSize 1 tofu turkey (8 to 10 servings), UnsaturatedFat 0 g
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
TOFURKEY (TOFU TURKEY)
Make and share this Tofurkey (Tofu Turkey) recipe from Food.com.
Provided by Lifla
Categories Vegan
Time 1h10m
Yield 10 slices, 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- In a large bowl, prepare the marinade by whisking together all the ingredients except the tofu. Set aside.
- Slice the tofu into desired shapes, about 1/4 inch thick (a pound of tofu will give you about 10 slices).
- Lay each slice on a cookie sheet or a lasagna pan, cover with marinade, and let sit in the refrigerate for at least an hour -- the longer, the better. Turn the slices over a few times as they marinate.
- Bake for 1 hour, turning slices over after 30 minutes.
- To serve, fry cutlets on a nonstick frying pan until both sides are browned.
TOFU MAKHANI (INDIAN BUTTER TOFU)
This recipe is a vegetarian riff on butter chicken, or murgh makhani, a classic Indian dish in which chicken simmers in a rich, dairy-laden tomato sauce that's seasoned with heady spices like turmeric, cumin, garam masala and cardamom. This weeknight-friendly version has a toned-down ingredient list, and the tofu doesn't require hours of marinating, which means you can get everything on the table in under an hour if you start the rice as the tomatoes are cooking down. Heavy cream gives this dish a rich finish, but full-fat coconut milk makes a fine substitute. Whatever you do, don't substitute anything for the butter or ghee (sorry, vegans) - it's the signature ingredient.
Provided by Sarah Copeland
Categories dinner, lunch, weekday, curries, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, whisk the lemon juice, cumin and 1 heaping tablespoon turmeric with 1 tablespoon water to make a thin paste. Drain and pat the tofu dry then cut it into 1-inch cubes. Add it to the turmeric marinade, gently stirring to coat. Set aside at room temperature while you prepare the remaining ingredients, or cover and refrigerate for up to 1 day.
- In a large pot over medium heat, melt the butter. Add the onions and chile powder, and cook, stirring frequently, until onions are translucent, about 5 minutes. Lower the heat, add the ginger and garlic and cook, stirring occasionally, until the onions are starting to brown, about 5 minutes.
- Add the tomatoes and their juices, gently crushing the tomatoes with your hands as you go. Add the cinnamon stick, paprika and sea salt along with the remaining 1 teaspoon turmeric. Cook until the tomatoes and onions break down and the sauce is the consistency of a thick ragù, about 10 minutes. Blend with an immersion blender, or transfer to a blender and purée until smooth. Return to the pot.
- Gently stir in the cream and the tofu and its marinade. Simmer over low heat, uncovered, until the tofu has taken on the color of the sauce and is flavored all the way through, about 5 minutes. Stir occasionally but gently, so the tofu doesn't fall apart. Transfer the tofu and sauce to a deep platter or large shallow serving bowl and sprinkle with scallions and cilantro. Serve with warm naan, rice, yogurt and cucumbers.
Nutrition Facts : @context http, Calories 592, UnsaturatedFat 21 grams, Carbohydrate 20 grams, Fat 50 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 25 grams, Sodium 783 milligrams, Sugar 7 grams, TransFat 1 gram
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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