Vegan Tofurkey Wrap Food

VEGAN TOFURKEY WRAP

Steps:

• Smear the spread down the middle of the tortilla.
• Layer everything on.
• Wrap it up.
• Eat it!

VEGAN TOFURKEY CLUB WRAPS W/RANCH DRESSING

Steps:

• For the dressing, crush the garlic with the salt and mash together into a paste. Mix with the rest of the ingredients, adding the milk slowly to desired consistency. Chill for at least 30 minutes to let the flavors meld.
• Cook the facon and set on a paper towel to drain.
• Assemble the wraps in the order listed, one lettuce leaf, baby spinach, 4 cucumber slices, 2 tomato slices, onions, sprouts, 2 slices of Tofurkey and 2 pieces of facon. Top with the ranch dressing. Fold up, eat, enjoy.

VEGAN LETTUCE WRAPS WITH TOFU

Steps:

• Combine hoisin sauce, soy sauce, ginger, rice vinegar, Sriracha sauce, sesame oil, and garlic in a bowl; mix to combine and set aside.
• Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
• Heat oil in a skillet or wok over medium-high heat. Crumble tofu into the skillet and cook for 5 minutes. Add onion and cook and stir for 3 minutes. Stir in mushrooms and water chestnuts and cook for 2 to 3 minutes.
• Stir in hoisin mixture and mix well. Cook enough for the liquid to reduce some.
• Serve with lettuce and garnish with green onions and carrots.

VEGAN "TOFURKEY" WITH MUSHROOM STUFFING AND GRAVY

Steps:

• For the tofurkey:
• Preheat oven to 425°F. Grease oval pan with oil, then place a 12" strip of parchment lengthwise down center of pan, leaving a 1" overhang.
• Arrange bread and pecans in a single layer on a rimmed baking tray and bake until bread is light golden brown and dry, about 8 minutes.
• Heat 2 Tbsp. oil in a large skillet over medium. Cook onion, garlic, and thyme, stirring, until onion is translucent, about 3 minutes. Add mushrooms and cook until just beginning to brown, about 5 minutes. Add celery and cook, stirring often, until mushrooms are cooked through, about 3 minutes more. Transfer mixture to a large bowl; remove thyme sprigs. Add bread and pecans, toss to combine, and set aside.
• Pour stock and wine into hot skillet and heat over medium-high, scraping up browned bits with a spoon; season with 1 tsp. salt and 1/2 tsp. black pepper. Cook, stirring, until just combined, about 1 minute. Pour over bread mixture, then toss to combine.
• Whisk soy sauce, maple syrup, paprika, cayenne, 2 Tbsp. oil, and 1/2 tsp. salt in a medium bowl.
• Break tofu into large chunks. Working in batches, break up tofu with your hands and press down into a towel-lined colander to drain as much water as possible. Bring ends of towel together, gathering tofu into the middle, and squeeze towel into a ball to expel as much water as possible. Transfer tofu to a food processor. Add miso, cornstarch, garlic powder, and remaining 2 tsp. salt and 1/2 tsp. black pepper. Blend until smooth, about 30 seconds.
• Using an oiled spatula, line bottom and interior sides of prepared pan with two-thirds of the tofu mixture, pressing firmly to create compact 3/4"-high walls. Spoon mushroom mixture into the center and press down firmly. Cover with remaining tofu mixture; smooth surface. (If you have leftover stuffing, bake remaining stuffing in a covered dish separately and serve as a side dish.) Using a pastry brush, brush top generously with soy-maple glaze.
• Transfer pan to a rimmed baking sheet and bake tofurkey, brushing top with glaze halfway through, until loaf is set and lightly browned, about 30 minutes. Line another rimmed baking sheet with parchment and place over oval pan. Quickly but carefully invert pan to turn out tofurkey onto sheet, using parchment to gently remove from pan. Brush loaf all over with remaining glaze.
• Heat broiler and broil until a light brown crust forms, 6-7 minutes. Cool at least 10 minutes. Top with parsley and serve with gravy alongside.
• For the gravy:
• Heat 1 Tbsp. oil in a medium saucepan over medium-low until beginning to brown and smells fragrant, about 30 seconds. Cook mushrooms, shallot, garlic, thyme, and bay leaves, stirring occasionally, until mushrooms are tender and beginning to brown, about 5 minutes. Add stock, bring to a simmer, and cook, stirring occasionally, until reduced by half, about 30 minutes.
• Strain mushroom mixture through a fine-mesh sieve into a large bowl; wipe out pot. Cook flour and remaining 2 Tbsp. oil in pot over medium heat, stirring constantly, until browned and thickened, 5-7 minutes.
• Add wine, stir to combine, and cook 30 seconds. Whisk in mushroom broth, parsley, 1 1/2 tsp. salt, and 1/4 tsp. pepper and bring to a simmer over medium-low heat. Cook, stirring occasionally, until slightly reduced and thickened, about 10 minutes. Season with salt and pepper.
• Do Ahead
• Stuffing can be made 1 day ahead; wrap tightly in plastic and chill. Gravy can be made 3 days ahead; transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or stock 1 Tbsp. at a time if needed, until smooth, about 5 minutes.

TOFURKEY (TOFU TURKEY)

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 TURKEY ROAST (GLUTEN-FREE, DAIRY-FREE, EGG-FREE, VEGAN )

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.