Tofu Turkey Recipes

TOFU TURKEY I

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.

HOMEMADE VEGETARIAN TOFU TURKEY WITH STUFFING

Steps:

• Serve and enjoy.

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.

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.

TOFU TURKEY II

Steps:

• Drain and rinse tofu; in a food processor or blender, process tofu until smooth. Stir in salt, marjoram, savory and pepper. Line a sieve with 2 sheets of paper towel and place over an empty bowl. Place tofu in lined sieve and press against sides to form a deep well in the middle. Place 2 more sheets of paper towel over tofu and refrigerate for 2 hours.
• Meanwhile, in a medium saucepan over medium-high heat combine stuffing mix, 2/3 cup water and margarine. Bring to a boil; reduce heat to low, cover and simmer for 5 minutes. Remove from heat; let stand 5 minutes and fluff with a fork. To the stuffing add bread cubes, sage and 2 tablespoons water.
• After tofu has chilled for 2 hours, preheat oven to 350 degrees F (175 degrees C). With 2 tablespoons of the vegetable oil, grease a baking sheet.
• Remove the top layer of paper towels from the tofu. If necessary, again press tofu against the sides of the sieve to form a well. Spoon the stuffing mixture into the well and smooth the surface with a spoon. Invert the tofu mold onto prepared baking sheet. Remove the remaining paper towel layer and shape the tofu with your hands if it has cracked or lost its shape.
• Bake in preheated oven for 30 minutes.
• Meanwhile, prepare the glaze by combining barbecue sauce, mustard, orange jam, orange juice, sesame seeds and remaining 3 tablespoons oil. After tofu has baked for 30 minutes, brush or spoon the glaze over it. Return to the oven and bake for 20 minutes more.
• Broil for 3 to 5 minutes, or until tofu is browned and crispy.

TOFU TURKEY

Steps:

• 1.Mash tofu well by using a potato masher or hands. Be sure that all the lumps are out. 2.Line 12 in colander with wet cheesecloth overlapping the sides. 3.Transfer the tofu ot colander, press down and cover the overlapping sides. Place the whole thing in a large bowl. Cover the cheese cloth with a cake tin or flat object that fits inside the colander and place a 5lb weight on the plate. Place in refridgerator 2-3 hours or overnight. 4.Basting Mixture: Mix together sesame oil and tamari, set aside. 5.Stuffing: Heat oil in a large saucepan, over medium high heat. Add leeks, celery, pepper, and mushrooms. Cook mixture 5 minutes, add stuffing mix, broth, cranberries and sage. Stir to moisten, remove from heat and set aside. 6.Preheat over 400 F 7.After pressing and with tofu still in colander, scoop out the center leaving about 1 inch of tofu around the edges and bottom. Place the stuffing in the cavity. Put the scopped tofu mixture over dressing and press down firmly. 8.Flip the formed turkey onto an oiled roasting pan or bking sheet. Remove the cheesecloth. Optionally you can press the sides of turkey to acheive more oval shape (gently). Baste with 1/2 the mixture, cover with fil and bake for 1 hour (baste every 15 minute). Remove the foil and baste again with the remaining mixture (reserve 2 tbsp to baste at the end). Baste every 10 minutes. Return to overn and bake uncovered for 20 to 45 minutes until golden brown. Transfer to serving platter and serve with gravy. 9.Gravy: saute leek in the oil until soft. Add the mushrooms and saute for 1 minute more. Shake the flour, broth, and water in a jar and add this to the leeks and mushrooms. Mix in the soy sauce and stir over medium heat until thick.

TOFU TURKEY RECIPE BY TASTY

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!