Tofurkey Tofu Turkey Recipes

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TOFU TURKEY I



Tofu Turkey I image

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

5 (16 ounce) packages extra-firm tofu
2 tablespoons sesame oil
1 red onion, finely diced
1 ⅓ cups diced celery
1 cup chopped mushrooms
2 cloves garlic, minced
⅛ cup dried sage
2 teaspoons dried thyme
salt and pepper to taste
1 ½ teaspoons dried rosemary
¼ cup tamari
3 cups prepared herb stuffing
½ cup sesame oil
¼ cup tamari
2 tablespoons miso paste
5 tablespoons orange juice
1 teaspoon honey mustard
½ teaspoon orange zest
3 sprigs fresh rosemary

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

HOMEMADE VEGETARIAN TOFU TURKEY WITH STUFFING



Homemade Vegetarian Tofu Turkey With Stuffing image

Make your own homemade vegan tofu turkey with stuffing. This recipe will be the pride and joy of your vegetarian Thanksgiving celebration.

Provided by Jolinda Hackett

Categories     Entree     Dinner

Time 4h50m

Yield 10

Number Of Ingredients 11

5 (14-ounce) blocks firm or extra-firm tofu ( well pressed )
2 tablespoons fresh sage (chopped)
1 tablespoon fresh thyme (minced)
1 tablespoon fresh rosemary (minced)
1 tablespoon vegetable broth powder
2 tablespoons poultry seasoning
1/4 cup balsamic vinegar
1/3 cup red wine
2 teaspoons Dijon mustard
2 tablespoons soy sauce
2 cups prepared vegetarian 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

VEGAN TOFU TURKEY (TOFURKEY) RECIPE - (4.2/5)



Vegan Tofu Turkey (Tofurkey) Recipe - (4.2/5) image

Provided by blum099

Number Of Ingredients 28

TOFU TURKEY:
5 (14 ounce) tubs extra-firm tofu
2 teaspoon ground dried thyme
2 teaspoons rubbed sage
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon orange zest (optional)
Salt and pepper to taste ( if you want to use vegan bouillon powder, skip the salt)
MARINADE:
1/4 -1/2 cups low sodium tamari or gluten free soy sauce
2 tablespoons olive oil
2 tablespoons orange juice
1/2 teaspoon sesame oil
For the stuffing - approximate measurements, use as per taste ( original recipe in VT 35th anniversary issue, Or use your own stuffing of choice)
4 About 4 cups of gluten free bread cubes ( or use oatmeal or whole wheat bread cubes)
1/2 cup almonds, coarsely chopped and toasted
1 small-medium red onion
1 celery stick
1 apple, peeled and diced ( i kept the peel)
1/2 tablespoon fresh sage, cut into thin strips
1/2 tablespoon chopped cilantro or parsley
1/4 teaspoon crushed red pepper
1/4 teaspoon ground peppercorns
1/4 teaspoon ground nutmeg
1/2 tablespoon maple syrup
1/2 tablespoon balsamic vinegar
1/4 cups dried cherries
1/2 cup no-salt vegetable broth or water

Steps:

  • Tofu Turkey, previous night Bring the tofu to room temperature. Squeeze tofu of excess water and take small bits and place them in a processor. Process them little by little until smooth. Place them in a large bowl and mix all the seasoning. You can at this point even taste the tofu and add more seasoning or flavor to make sure it does not taste real bland. Wet cheesecloth, wring it out and smoothly line a colander with it-no wrinkles. Drop the tofu inside the colander and press it into the sides and bottom of the colander. Place this colander on a plate. Bring the hanging cheesecloth on the sides into the center to cover the tofu. Now place a plate right on top of the tofu and give it a slight press. Use a heavy object to place on top of the plate. This is to help the tofu drain excess water through the colander. Place this inside the refrigerator overnight (ideal time). This helps the tofu to absorb the seasoning well too. On day of making the tofu turkey - For the Stuffing I eyeballed most of the ingredients, so use your discretion when preparing them. Place the cubed bread cubes on a baking sheet and bake them in a preheated 225F oven for 20-30 minutes or until dry and crisp. Meanwhile, heat a skillet. Add about 1 tsp oil and saute the onions and cook for 3-4 minutes or until soft. Add celery and saute for 2 minutes more. Stir in the apples along with other seasonings. Cook for 5 minutes. Add maple syrup and the vinegar and remove from heat. Combine the bread cubes along with apple mixture. Stir in almonds and dried cherries. Transfer to a greased baking sheet and pour broth over the top. Cover with foil and bake for 20-30 minutes or until the stuffing begins to brown on top. You can make a crisp filling by removing the foil and baking for 10 minutes more. For the Marinade: Mix all the ingredients for the marinade until combined. For the Assembly: Preheat oven to 375 F. Drain the Tofu water from the plate on which you placed the colander. Remove weight and plate from colander. Now scoop some tofu from the center. Make sure to leave at least 1-2 inches on the sides and bottom. Now fill this hollow with the stuffing. Now top the stuffing with the scooped out tofu. Make sure to smooth the surface and level it out. Place a large oven to table baking sheet (I used a pie plate large enough to cover the colander opening) on top of the colander. Hold tightly, and slowly invert colander onto the plate so that tofu-turkey drops gently onto dish. Now slowly remove the cheesecloth from the tofu. Can you see the white dome now? Baste the tofu turkey with the prepared marinade. Bake for 15 minutes. Baste again. reduce the heat to 350F and bake for another 1 hour, basting as many times it strikes your fancy. Once baked, you see a beautifully crisped tofu surface. The most amazing after effects of this meal with striking similarities to the real thing - 1) We felt full in matter of minutes. The tofu protein did it. 2) The crust was crispy and meaty inside. The stuffing added amazing combo to the tofu. A few bites of the orange and apple in the middle (which I placed as a garnish) also went v well with this tofurkey. 3) We had LEFTOVERS and lots of them But one advantage over the real turkey would be low calorie content comparatively me thinks Carve it as your please and enjoy Tofu Turkey :) While eating this, you probably might feel goosebumps (or turkey bumps!!!)..don't be surprised, the turkeys all over are probably wishing you a LONG LIFE ;) LOL

TOFURKEY (TOFU TURKEY)



Tofurkey (Tofu Turkey) image

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

1 1/2 cups boiling water
1 1/2 teaspoons dried dill
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon salt (scant)
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
1/2 teaspoon pepper
1 -4 garlic clove, thinly sliced
3 tablespoons olive oil
1 lb firm tofu

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 )



Tofu Turkey Roast (Gluten-Free, Dairy-Free, Egg-Free, Vegan ) image

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

2 3/4 lbs extra firm tofu (or hard tofu, NOT silken)
5 1/3 tablespoons arrowroot
8 teaspoons nutritional yeast flakes
3 teaspoons powdered agar
4 teaspoons vegan chicken bouillon powder (not too salty)
2 teaspoons sage
1 1/3 teaspoons thyme
1 1/3 teaspoons onion powder
1 1/3 teaspoons garlic powder
1 1/3 teaspoons salt (or to taste, will depend on the bouillon powder)
1 dash black pepper (to taste)
1 -2 tablespoon oil
1 cup chopped mushroom
1 cup chopped celery
1 large onion, chopped
3 garlic cloves, crushed
6 teaspoons Braggs Aminos (or gluten-free soy sauce or tamari)
2 teaspoons sage
2 teaspoons thyme
1 teaspoon marjoram
1 teaspoon celery seed
1 teaspoon salt (or to taste)
1 dash pepper (to taste)
5 cups fresh gluten-free breadcrumbs (I used Multi-Grain Multi-Grain Bread (Gluten, Dairy and Egg-Free))
1/4 cup olive oil
6 teaspoons Braggs Aminos (or gluten-free soy sauce or tamari)
5 teaspoons gluten-free miso (something mellow and not too salty)
4 teaspoons orange juice
1 teaspoon gluten-free mustard powder

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



Tofu Turkey Recipe by Tasty image

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

14 oz extra firm tofu
¾ cup pinto bean
6 tablespoons nutritional yeast
¼ cup soy sauce
1 tablespoon poultry seasoning
3 cloves garlic, chopped
½ teaspoon kosher salt
1 teaspoon pepper
1 teaspoon onion powder
1 cup low sodium vegetable broth
2 tablespoons olive oil
2 ½ cups vital wheat gluten
½ cup vegan stuffing
gravy, for serving
2 wooden skewers

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

VEGAN "TOFURKEY" WITH MUSHROOM STUFFING AND GRAVY



Vegan

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

For the tofurkey:
4 tablespoons vegetable oil, divided, plus more for pan
1 French demi baguette (about 4 1/2 ounces), cut into 1/4"cubes (about 3 cups)
1/2 cup raw pecans, coarsely chopped
1/2 medium onion, chopped
1 garlic clove, finely chopped
5 sprigs thyme
8 ounces crimini mushrooms, coarsely chopped
1 large celery stalk, sliced crosswise into 1/4"-thick pieces (about 3/4 cup)
1 cup homemade vegetable stock or low-sodium vegetable broth
1/3 cup dry white wine
1 3/4 teaspoons kosher salt, divided
1 1/4 teaspoons freshly ground black pepper, divided
2 tablespoons soy sauce
1 tablespoon pure maple syrup
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
3 (14-ounce) packages extra-firm tofu
3 tablespoons white miso paste
2 tablespoons cornstarch
1 teaspoon garlic powder
1 tablespoon chopped parsley
For the gravy:
3 tablespoons vegetable oil, divided
12 ounces crimini mushrooms, coarsely chopped
2 shallots, quartered
1 garlic clove, crushed
5 sprigs thyme
2 fresh bay leaves
4 cups homemade vegetable stock or low-sodium vegetable broth
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 tablespoon coarsely chopped parsley
1 1/2 teaspoons kosher salt, plus more
1/4 teaspoon freshly ground black pepper, plus more
Special Equipment
A 1 1/2-quart oval loaf pan or 9x5" loaf pan

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.

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This Thanksgiving, gather your loved ones around a delicious tofurkey. With this yummy vegan alternative, also known as tofu turkey, you can enjoy a delicious meal while being kind to the planet. It’s fairly straightforward to make, but there are a few tips, tricks and recipes that will make your feast prep as easy as pie.
From floridacrystals.com


GLUTEN-FREE TOFU TURKEY ROAST - VEGAN RECIPES | NOT THAT KIND OF …
Spread the tofu mixture into about a 14” x 12” rectangle. Spoon the stuffing mixture into the middle leaving a couple of inches of room on each side. Use the edges of parchment paper to pull the tofu up and over the filling making a seam at the top. Gently pat the seem so it lays flat. Pinch the the sides together gently.
From notthatkindofvegan.com


WHAT IS TOFURKY AND HOW IS IT PREPARED? - THE SPRUCE EATS
2021-03-08 The instructions for cooking a Tofurky roast advise that it should be roasted at 350 F in a baking dish, nestled in a bed of cut-up vegetables (it suggests cubed butternut squash and onions), along with 1/4 cup of liquid (broth, wine or water). This should be your first clue that Tofurky, if roasted on its own, is going to have a tendency to ...
From thespruceeats.com


TOFURKEY RECIPES RECIPES ALL YOU NEED IS FOOD
Nov 04, 2021 · Discover our best Thanksgiving gravy recipes of all time including make-ahead gravy, turkey gravy with drippings, turkey giblet gravy, vegetarian gravy, and more. These top-rated gravies will be delicious on your turkey, tofurkey… From allrecipes.com See details »
From stevehacks.com


TOFURKEY (TOFU TURKEY) - GLUTEN FREE RECIPES
Tofurkey (Tofu Turkey) might be just the side dish you are searching for. This gluten free, vegan, and דל פחמימות, recipe serves 4. One serving contains 166 calories, 8g of protein, and 14g of fat. Head to the store and pick up thyme, garlic clove, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 10 minutes.
From fooddiez.com


GROUND TURKEY AND TOFU RECIPE | MYRECIPES
Step 1. Place tofu in a single layer on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Advertisement. Step 2. Combine salt, white pepper, and turkey in a large bowl. Combine hoisin, vinegar, soy sauce, sugar, cornstarch, pepper, and garlic in a medium bowl, stirring with a ...
From myrecipes.com


TOFURKEY RECIPE | GOOD FOOD
Coat tofurkey with marinade (see below). Cook at 170C for 1.5 hours, brushing with marinade every 15 minutes or so. Marinade. Whisk ingredients together. Stuffing. Gently saute onion, garlic, carrot, celery, apple and herbs in oil or butter. Mix with breadcrumbs, cranberries, nuts and broth/water to form a firm but moist stuffing.
From goodfood.com.au


STUFFED TOFU-TURKEY RECIPE - VEGETARIAN TIMES
Crumble remaining tofu, and use to cover stuffing, pressing flat to edges of colander. 3. Find a large oven-to-table baking dish. Place dish over colander. Hold tightly, invoke the spirit of good cooks, and invert colander so tofu-turkey drops gently onto dish. Peel off cheesecloth to reveal, uh, half a big, white basketball. 4.
From vegetariantimes.com


TOFU TURKEY - HEALTHIER STEPS
2018-11-15 Set aside. Make the marinade and set aside. Add tofu in a large bowl, mix with seasonings. Place a cheesecloth or thin towel (I used parchment paper) inside a colander, add tofu. Cover tofu with cheesecloth or thin towel and then add weights on top of the cloth. Place colander on a place and refrigerate for 2 hours.
From healthiersteps.com


TOFURKEY (TOFU TURKEY) RECIPE | YUMMLY
Sep 25, 2019 - Tofurkey (tofu Turkey) With Boiling Water, Dill, Dried Rosemary, Dried Thyme, Salt, Marjoram, Dried Sage, Pepper, Garlic Clove, Olive Oil, Firm Tofu
From pinterest.co.uk


CRISPY TOFU TURKEY RECIPE - WICKED HEALTHY STYLE COUNTRY FRIED
2019-12-18 Heat on med-high heat until hot. When the oil is hot, begin by adding 6-7 pieces of breaded tofu to the pan at time and pan fry each side until completely golden brown. When done remove from oil and place on paper towel lined plate to …
From wickedhealthyfood.com


8 TOFURKY THANKSGIVING RECIPES THAT'LL MAKE ALL YOUR GUESTS
2019-11-24 Since 1995, the Tofurky Holiday Roast has provided a meat-free alternative to typical turkey centerpieces. The tofu turkey proved to be more than a passing trend, too. Likely due to the rise in ...
From romper.com


TOFURKY REVIEW | POPSUGAR FOOD
2019-11-26 Preheat oven to 350°F. In a small bowl, whisk together canola oil, soy sauce, and sage. Set aside. In a large casserole dish or roasting pan, spread vegetables evenly along the bottom of the pan ...
From popsugar.com


TOFU TURKEY | DOWN TO EARTH ORGANIC AND NATURAL
Instructions. Preheat oven to 400°. Cook desired Stuffing according to package directions and allow to cool. Set aside. Mash tofu until crumbly. Add in remaining Tofu Turkey ingredients. Mix together with your hands until thoroughly combined. Set aside ¼ of the tofu mixture. Line a large colander with cheesecloth.
From downtoearth.org


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