Holidays

[Guest guest]

Here's another question.

 

Again, off topic, not spicy topic.

 

Would any of you know of a from scratch recipe, to make, Tofurkey???

 

Sorry Pat, for not posting on topic " Spicy " posts.

 

 

Thanks again !!!

 

 

With Love

I-M

hugs

 

GOD BLESS !!!

[Guest guest]

In my huge collection of recipes saved from groups like this I have

several homemade soy unturkey recipes:

 

TOFURKEY

 

A new tradition in many homes for Thanksgiving is to make a Tofu Turkey,

also called Tofurkey. With this vegan meal you can have traditional

Thanksgiving turkey, stuffing and more.

 

Ingredients

5 pounds extra firm tofu (crumbled)

2 tablespoons sesame oil

1 red onion, finely chopped

1 1/3 cups diced celery

1 cup mushrooms, finely chopped

1/8 cup dried sage

2 teaspoons dried thyme

salt and pepper to taste

1 1/2 teaspoons dried rosemary

1/4 cup tamari

3 cups prepared herb stuffing

1/2 cup sesame oil

1/4 cup tamari

2 tablespoons miso

5 tablespoons orange juice

1 teaspoon honey mustard

1/2 teaspoon grated orange zest

3 sprigs fresh rosemary

 

Line a medium sized, round colander with a cheese cloth or a clean

cotton dish towel. Place the crumbled tofu in the colander. Place

another cheese cloth over the top of the tofu. Place the colander in a

large 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.

 

Makes 10 servings

=====================

Deborah's Two-Layer 'Turkey' Roast

Posted on VegSource message board.

• 1 lb waterpack tofu, frozen then thawed

• 1 lb chicken-style seitan (or any seitan)

• 1 qt water

• 2 Tbsps vegetarian 'chicken' bouillon powder

• 2 tsps vegetarian 'beef' bouillon powder

• 1 tsp celery seed

• 1/2 tsp poultry seasoning

• 1 tsp sugar or Sucanat

• Cornflake crumbs

• 1/4 cup margarine, melted

• Pan spray

Cut tofu into 1/2 " slices. Cut seitan into 1/2 " slices.

In a 2-qt saucepan, put water, bouillon, spices, and sugar. Bring to

boil. Add tofu and seitan. Turn heat down to medium, and cook for 30

minutes. Allow tofu and seitan to cool in broth.

In a sprayed loaf pan, put the tofu slices. Top this with the seitan

slices. Top this with cornflake crumbs, covering all. Drizzle melted

margarine over the top.

Cover with foil. Bake at 350 F for 30 minutes. Uncover, and bake another

10 minutes, or until browned.

Serve with gravy and dressing.

=====================

Tofu Turkey

Keys: Holidays Tofu Vegan Vegetarian Asian Oriental Poultry Gifts

Yield: 1 servings

---------------------

 

Ingredients:

*TOFU TURKEY

2 pkg Water packed extra firm tofu

Olive oil

*MARINADE

3 tbl Vegetarian chicken-flavored powder

3 cup Boiling water

1/2 tbl Pickling spices

1/2 tsp Dried rosemary, crumbled

1/2 tsp Dried thyme, crumbled

1/2 tsp Dried marjoram, crumbled

1/2 tsp Dried sage, crumbled

1/2 tsp Coarsely ground black pepper

1 x Clove garlic, thinly sliced

3 tbl Vegetable oil

 

 

Method:

Prepare Tofu

 

Drain tofu of all water and press tofu blocks firmly with cheese cloth

or paper towel to remove excess water.

 

Cut each block into desired shape:

Tofu Triangles - Turn block on side and cut into 4 1/4's. You can cut

into 1/8's for thinner crispier texture. Turn back up face and cut

across each diagonal to make 4 triangles.

 

Tofu Strips -Turn block on side and cut into 4 1/4's. You can cut into

1/8's for thinner crispier texture or halves for thicker chunkier

texture.

 

Turn back up face and cut in half one way and 1/4's the other way to get

strips.

 

Tofu Slabs - Turn block on side and cut into 4 1/4's. You can cut into

1/8's for thinner crispier texture or halves for thicker chunkier

texture.

 

Then face up cut in half on the short horizontal to make squares.

 

The best preparation is to deep fry in olive or vegetable oil for a

chewy meaty texture. For a low fat option bake for 45 minutes on one

side and 15 minutes on the other at 350 degrees F. Add to marinade .

 

Prepare Broth

 

Dissolve vegetarian chicken -flavored powder in boiling water. Add

pickling spices , rosemary , thyme , sage , marjoram , pepper , garlic

and oil. Add tofu to marinade and let sit in fridge for the following

amount of time:

 

Tofu Triangles - 35 minutes Tofu Strips - 45 minutes Tofu Slabs - 1 hour

 

If you have cut your tofu to the chunky option you will need to add

another 30 minutes to the above times. Experiment with to get the flavor

to your own taste.

 

The Dinner

 

Drain tofu from marinade and let sit for a moment to drain dry. You can

use the marinade again for a smaller amount of tofu or as a soup base or

to flavor gravy . Then Bake Tofu at 35 degrees F for 25 minutes or our

favorite option Lightly fry in pan using butter . (You can also use

olive oil or your favorite spray though the later option does not add to

the flavor and is therefore one we choose not to use at the Cheese

Factory Restaurant unless our customers request it).

 

NOTES : Here's our original tofu turkey recipe that will turn your

friends and family around to eating tofu. The most common response we

get from customers when we mention tofu is ick, I tried that and it

tasted bland.

 

This tofu recipe, like all our recipes with tofu, seitan, tempeh and

TVP, is very tasty. You can adjust the taste my marinating longer or

shorter or adding more water. You can use your favorite gravy or our

Good Country Gravy in our cookbook " Vegetarian International Cuisine " .

 

============

Tofu Turkey

 

http://www.vegweb.com/frames/food/subs/turkey3.shtml

 

 

Ingredients:

 

5 blocks organic tofu (firm)

11/2 tablespoon vegetarian chicken stock powder (optional)

11/2 teaspoon each; sage, thyme, summer savoury, black pepper

1/4 cup toasted sesame seed oil

1/2 cup tamari (soy sauce)

3-4 cups of your favourite stuffing

 

Directions:

 

Serves 10.

 

1. Mix together sesame oil and tamari, set aside.

 

2. In a large bowl break up the tofu well by hand or with a potato

masher.

Add herbs and pepper and vegtarian chicken stock powder (optional), mix

well.

 

3. Line a medium, round bottomed colander with one layer of cheese cloth

or

a clean dish towel. Put the tofu mixture in colander and fold remaining

cheese cloth over

the top. Place the colander in the sink or over a large bowl and place a

 

heavy weight on top. Press for aprox. 2-3 hours (longer if soft tofu is

used). Make your

stuffing.

 

4. After pressing and with the tofu still in the colander, scoop out the

 

centre, leaving about an inch of tofu around the edges. Place your

stuffing

in the cavity. Put

the tofu mixture you scooped out over the dressing and press down

firmly.

 

5. Flip the formed turkey on to an oiled cookie sheet and brush the top

with the oil and tamari mixture, cover with tin foil and place in a 350°

 

oven for about 1 hour

brushing with oil mixture every 15 min.

 

6. After 1 hour remove foil and bake uncovered for about 45 minuites,

watching carefully so as not to burn. At this stage you are forming the

skin or crust. Brush 4-5

times more during this hour.

 

7. When the bird turns a dark golden brown, remove from oven. Serve hot

with mushroom gravy and all the trimmings.