VEGAN "TOFURKEY" WITH MUSHROOM STUFFING AND GRAVY
Set aside store-bought faux turkey roasts and place this stunner on your holiday table instead. The vegan loaf is packed with tons of flavor, thanks to miso-infused tofu, a pecan-mushroom stuffing, and a soy-maple glaze.
Provided by Katherine Sacks
Categories No Meat, No Problem Thanksgiving Dinner Vegan Vegetarian Vegetable Tofu Pecan Mushroom White Wine
Yield 8 servings
Number Of Ingredients 37
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.
ROASTED TOFU WITH OYSTER MUSHROOM GRAVY
Using this lovely way to cook tofu, you will be amazed by the flavored texture tofu, serve with tasty mushroom gravy, it is a perfect dish.
Provided by JackJones @ Recipeland
Categories Side Dish
Time P4Y2m
Yield 4
Number Of Ingredients 7
Steps:
- Drain tofu and pat dry with paper towels. Lay prepared 1-inch cube tofu into a baking dish, only one layer. Mix all the other ingredients in a small bowl. Add the soy sauce mixture to the tofu and shake to coat the tofu, make sure all the sides are coated, then marinate tofu for about half an hour or longer. Put the baking dish into the prepared oven. Bake until tofu is dry on the surface, you can use a folk to test, but not burn, about 40 minutes. Take the tofu out of the oven, serve warm with gravy or any kind of your favorite sauce.
Nutrition Facts : Calories 174 calories
TOFU WITH MUSHROOM GRAVY
Making Tofu with Mushroom Gravy is a nice way to prepare tofu. The procedure is simple; the ingredients are readily available in supermarkets; and it tastes good. http://panlasangpinoy.com/2013/06/05/tofu-with-mushroom-gravy/
Provided by Dave Smith
Number Of Ingredients 7
Steps:
- 1. Heat the olive oil in a frying pan. Add the mushrooms Pan-fry. Remove set-a-side.
- 2. Pan-fry the sliced tofu in medium heat for about 7 to 10 minutes per side. Set set-a-side.
- 3. Add the butter and melt.
- 4. When the butter becomes hot, gradually add the flour while stirring. Continue cooking while stirring gradually until the color of the mixture turns light brown.
- 5. slowly Pour-in the vegetable broth whisking all the time. Stir until the texture becomes smooth.
- 6. Add back in the mushrooms simmer while stirring once in a while until the texture thickens and the desired consistency is achieved.
- 7. Arrange the fried tofu on a serving plate. Top with mushroom gravy. Serve. Share and enjoy!
BAKED TOFU WITH MUSHROOM GRAVY
Good comfort food for lacto-vegetarians or any tofu lovers. Tofu is baked to firm and crisp it and then it is smothered in a slightly tangy mushroom-onion gravy. This makes a generous amount of gravy so that it can go over potatoes roasted while the tofu cooks.
Provided by sprout 13
Categories Soy/Tofu
Time 50m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Dry the tofu and cut it into 4 thick slices.
- Coat the tofu thinly with oil and sprinkle with salt, pepper, and thyme to taste.
- Lay the tofu slices on a baking sheet sprayed with nonstick spray and place in oven. Bake for 35 minutes, flipping pieces after 20 minutes.
- While the tofu cooks, melt the butter in a medium skillet on medium-low heat. Saute the onions and mushrooms in the melted butter until softened, about 10 minutes. Do not brown the vegetables.
- About 5 minutes before the tofu finishes, add the flour to the mushrooms and onions and continue to cook on medium-low for another minute or two.
- Add the milk and yogurt to the sauteed mixture and bring to a simmer. You may need to raise the heat to medium.
- Once the gravy simmers, remove from the heat and season to taste with salt, pepper, and thyme. Spoon over baked tofu.
- Serve with a hot veggie like green beans or broccoli and with cubed potatoes roasted in the oven while the tofu baked.
Nutrition Facts : Calories 278.1, Fat 12.8, SaturatedFat 5.1, Cholesterol 19.5, Sodium 101.6, Carbohydrate 25.6, Fiber 1.7, Sugar 14.8, Protein 17.2
HERB CRUSTED TOFU WITH MUSHROOM GRAVY
This is a recipe sent in to Vegetarian Times magazine from Suchitra Swift. I love crispy tofu and with this gravy it becomes comfort food!
Provided by Sharon123
Categories Soy/Tofu
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Drain the tofu and cut into 6 slices.
- To Make Herb Crust:.
- Combine all the ingredients except the oil in a shallow bowl.
- To Make Mushroom Gravy:.
- Saute the onion in olive oil over medium high heat. Stir it often for 5 minutes, or until it is browned. Add the rosemary, the mushrooms and a pinch of salt. Add the broth, and simmer it until the mushrooms are tender, about 10 minutes.
- Meanwhile, heat the vegetable oil in a large skillet over medium high heat( be careful not to burn it). Then coat the tofu cutlets with the herb crust. Place in the oil, and fry 4-5 minutes on each side until golden brown. Drain on paper towels.
- Heat the gravy over high heat.Mix the cornstarch with 1/4 cup cold water; whisk into the gravy until it's thickened, and remove from heat.
- Spoon the mushroom gravy over the tofu cutlets. Serve and enjoy!
Nutrition Facts : Calories 461.9, Fat 38.9, SaturatedFat 5.5, Sodium 598.9, Carbohydrate 21.1, Fiber 2.1, Sugar 1.7, Protein 10.1
More about "tofu with mushroom gravy recipes"
TOFU AND MUSHROOM STIR-FRY RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (62)Estimated Reading Time 2 minsServings 4
- Stir-fries are all about cooking quickly and over high heat, so the key to success is prepping your ingredients beforehand so you’re ready to go.
- Cut 14-oz. block of tofu into 1x¼" pieces. Place pieces on a paper-towel lined plate and press a paper towel over top of pieces to absorb excess water.
- Remove any dirt from 1 lb. mushrooms with a damp paper towel and tear into 1" pieces. → The key to crispy mushrooms? Never wash them.
TOFU WITH MUSHROOM GRAVY - PANLASANG PINOY
From panlasangpinoy.com
Estimated Reading Time 2 mins
- When the butter becomes hot, gradually add the flour while stirring. Continue cooking while stirring gradually until the color of the mixture turns light brown.
HIGH-PROTEIN TOFU 'CHICKEN' FILLETS WITH MUSHROOM GRAVY ...
From onegreenplanet.org
Estimated Reading Time 3 mins
EGG TOFU WITH PORK AND MUSHROOM GRAVY - EFFICIENT DELICIOUS
From efficientdelicious.com
Cuisine ChineseCategory AsianServings 5Total Time 35 mins
- Soak dried mushrooms in hot water and mix your marinade ingredients together and set both aside while you cook your egg tofu.
- Heat 1-2 tbsp of oil in a non-stick frying pan over medium high heat and pan fry the tofu slices in one layer for approx. 5 minutes or until golden, before flipping and repeating on the other side. The oil should sit about half way up the sides of the tofu pieces. The tofu is also very delicate so be very gentle when flipping!
- Once the tofu is cooked on both sides, pour the whisked eggs into the pan over the tofu slices. Tilt the pan to try to move the egg evenly into the spaces between the tofu. Cover the pan for 2 minutes to set the egg. Once cooked, gently remove the tofu and the egg as one piece onto a plate and cover and set aside.
- If you haven't done so already, mix the cornflour with water and set aside, and ensure your onions and mushrooms have been diced.
SALISBURY STEAKS WITH MUSHROOM GRAVY (VEGAN RECIPE) - THE ...
From thefoodietakesflight.com
Estimated Reading Time 4 mins
- Rehydrate mushrooms. I soaked mine in boiling water for 15 minutes and left it to sit covered with a heat-proof lid.
TOFU WITH MUSHROOM GRAVY - NOBLE VEGGIES
From nobleveggies.com
EGG TOFU WITH MUSHROOMS RECIPE - DELICIOUS NOT GORGEOUS
From deliciousnotgorgeous.com
- In a large non-stick skillet, heat 1 tablespoon oil over medium-high heat. Add the egg tofu in a single layer and pan-fry the egg tofu on both sides until golden brown, about 5-10 minutes.
- Move the egg tofu to a plate, then heat the other tablespoon of oil in the pan over medium heat. Add the ginger and onion to the skillet and cook, stirring occasionally, until the onion is translucent, about 5-10 minutes.
- Add the shiitakes to the pan. Break up the enoki mushrooms into rough chunks with your hands, and add them to the pan as well with the garlic. Cook for 5 minutes, or until the mushrooms look browned, slightly shrunken and dry.
- In a small bowl, combine the cornstarch and water until homogenous. There should be no lumps of cornstarch left.
FRIED-TOFU WITH MUSHROOM GRAVY FOR A DECADENT VEGETARIAN ...
From ultimatemedicinalmushrooms.com
FRIED TOFU WITH MUSHROOM GRAVY RECIPE - MARCIA KIESEL ...
From foodandwine.com
- In a large nonreactive skillet, heat 1 tablespoon of the peanut oil over high heat. Add the mushrooms in an even layer and cook, turning once, until browned, about 3 minutes on each side. Add 1 tablespoon of the soy sauce, toss to coat and cook for 2 minutes longer. Transfer the mushrooms to a plate.
- Reduce the heat to low and add the remaining 1/2 tablespoon peanut oil to the skillet. Add the garlic slices in an even layer and cook until golden brown, about 3 minutes. Increase the heat to moderate, add the onion and cook, stirring, until wilted, about 3 minutes.
- Add the white wine and scrape the bottom of the pan to loosen the browned bits. Add the oyster sauce and the remaining 1 tablespoon soy sauce and bring to a simmer.
- Meanwhile, dissolve the cornstarch in 1 cup of water and stir it into the sauce in the skillet. Return the mushrooms to the skillet and simmer the sauce until thickened, about 4 minutes. Stir in the sesame oil and season with pepper. Remove from the heat.
FRIED TOFU WITH MUSHROOM GRAVY RECIPE | MYRECIPES
From myrecipes.com
- In a large nonreactive skillet, heat 1 tablespoon of the peanut oil over high heat. Add the mushrooms in an even layer and cook, turning once, until browned, about 3 minutes on each side. Add 1 tablespoon of the soy sauce, toss to coat and cook for 2 minutes longer. Transfer the mushrooms to a plate. Reduce the heat to low and add the remaining 1/2 tablespoon peanut oil to the skillet. Add the garlic slices in an even layer and cook until golden brown, about 3 minutes. Increase the heat to moderate, add the onion and cook, stirring, until wilted, about 3 minutes.
- Add the white wine and scrape the bottom of the pan to loosen the browned bits. Add the oyster sauce and the remaining 1 tablespoon soy sauce and bring to a simmer.
- Meanwhile, dissolve the cornstarch in 1 cup of water and stir it into the sauce in the skillet. Return the mushrooms to the skillet and simmer the sauce until thickened, about 4 minutes. Stir in the sesame oil and season with pepper. Remove from the heat.
- In a medium saucepan, heat the vegetable oil over moderately high heat until it registers 360° on a deep-fry thermometer. Gently pat the tofu dry with paper towels and carefully lower 4 slices into the hot oil. Stand back--the oil may spatter. Fry the tofu until golden brown, gently scraping it off the bottom of the pan with a slotted spatula if it seems to be sticking, about 4 minutes. Using the spatula, transfer the tofu to a baking sheet. Pat it with paper towels to remove excess oil, and keep warm in a low oven. Repeat the procedure with the remaining tofu slices.
EGG TOFU WITH MUSHROOM GRAVY SAUCE - COUPLE EATS FOOD
From coupleeatsfood.com
Estimated Reading Time 3 mins
TOFU LOAF WITH MUSHROOM GRAVY RECIPE - CUISINART.COM
From cuisinart.com
Estimated Reading Time 1 min
HEARTY VEGAN TOFU STROGANOFF WITH MUSHROOMS - SIMPLE AND ...
BURGER STEAKS AND MUSHROOM GRAVY (JOLLIBEE STYLE, VEGAN ...
From thefoodietakesflight.com
BAKEDTOFUWITHMUSHROOMGRAVY RECIPES
From tfrecipes.com
TOFU WITH MUSHROOM GRAVY | RECIPE | SAVOURY FOOD, STUFFED ...
From pinterest.com
A KALE & CARAMEL THANKSGIVING: HERB CRUSTED TOFU WITH ...
From kaleandcaramel.com
TOFU WITH MUSHROOM GRAVY | RECIPE | MUSHROOM GRAVY, TOFU ...
From pinterest.ca
HERB-CRUSTED TOFU WITH MUSHROOM GRAVY RECIPE
From vegetariantimes.com
TOFU WITH MUSHROOM GRAVY RECIPES
From tfrecipes.com
FRIED TOFU WITH MUSHROOM GRAVY RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love