Thursday, November 22, 2012

Stuffed Tofurkey


I’ve been vegetarian for over 10 years now and I’ve never made a tofurkey!  So I figured it was about time.  I looked at a bunch of different recipes, combining several but mostly followed this one; it has great pictures of each step.  It’s also an easy recipe to adapt depending on what herbs you have available.

This is a bit of a process, but after tasting the results I may be making it every year!

Basically you are making 3 parts; the “turkey”, stuffing and a marinade.  I started 2 days before Thanksgiving, because I had to drive to Columbus this morning, but you can make it work starting the day before.  And if you’re already out of time, there is always this fabulous beer can tofurkey idea!



3-4 14 oz containers of extra firm tofu
1-2 TBSP of each of the following herbs:
   Garlic Scapes (/Chives/Green Onions)
Salt and Pepper to taste

Let the tofu sit out overnight or at least a few hours so it’s at room temperature. 


With your hands, squeeze all the liquid you can get out of the tofu.  Then mix in the remaining ingredients.

Take a clean, wet piece of cheesecloth and drape it over a strainer.  I sprinkled some rosemary and chopped sage leaves down first.  Then scoop the tofu mix into the covered strainer.  Use the excess cheesecloth to wrap the top of the tofu and press any liquid out.  Put a bowl under the strainer and a plate on top of the cloth.  Sit in the fridge overnight and place something heavy (I used a juice bottle) on top of the plate so that the presser will continue to squeeze liquid out of the tofurkey. 



You can make this the day of your meal or before and refrigerate.

3 CUPS bread cubes
1 TSP or so olive oil
1 small red onion, finely diced
1 celery stick, finely diced
1 small apple, diced
3 TBSP herbs (I used sage, cilantro, rosemary and thyme)
Pinch of cayenne (crushed red pepper)
Salt and pepper to taste
1 TBSP maple syrup
1 TSP balsamic vinegar
½ CUP sunflower seeds or other nut/seed
¼ CUP dried fruit (I used dried goji berries from the garden but you can use cherries, cranberries, etc.)
½ CUP vegetable broth

First cut the bread into cubes and dry in the over for 20 minutes or so at 250°F.

Heat a pan with a little olive oil and sauté the onion for a few minutes until soft.

Add celery, cook another 2 minutes

Add apple, herbs and spices and cook 5 more minutes.

Add syrup and balsamic vinegar, mix and remove from heat.

Combine this mixture with the dried bread cubes, seeds and dried fruit.

Put the stuffing into a greased pan and pour the vegetable broth over the top.

Cover with foil and bake for 25 minutes at 300°F.



I also made the marinade the day before and let it soak in all the flavors.

¼ CUP Braggs (/soy sauce/tamari)
¼ CUP olive oil
½ CUP chopped herbs (I used sage, chives, rosemary, thyme, oregano, and parsley)
1 TSP sesame seeds, finely chopped
1-2 cloves garlic, finely chopped

Just mix everything together and keep in the refrigerator.




Scoop out the center of the tofurkey, leaving an inch or so on the sides.


Fill hole with stuffing, and recover with scooped out tofu.  



Then very carefully flip the whole tofurkey into a cooking pan (I just sort of picked up the whole cheesecloth, placed the baking pan on top of the tofu and flipped).


Baste with the marinade, and cook for 1 to 1 ½ hours at 350°F.  Baste the tofurkey as much as you want throughout the baking.


I had some extra stuffing, so I reheated it separately and added it in around my tofurkey!

Beautiful and tastes amazing!  Much better than eating something this cute…..


No comments:

Post a Comment