Tofu Turkey

[Guest guest]

I highly suggest the Quorn brand Turkey Roast. It has no strange

after-taste, has good texture, takes about 30 minutes to cook when

thawed and is great as turkey sandwiches if you have leftovers.

 

Try Wild Oats, or go to http://www.Quorn.com.

 

This product is made with egg whites, but is mushroom based not soy

based.

 

, " Laurén " McNulty

<puddleofl0ve> wrote:

> I am a new vegetarian... going on one year this month.... i am

looking for some sort of protien to eat for thanksgiving.... i'd love

to try this tofuturkey that everyone is talking about.... but im

nervous... i dont want to go through the trouble of convincing the

people i will be sharing with to make it.. and have it taste like the

other fake " meats " ive tried.... i tried vegetarian breast...

( " chicken " ) by veat i think... and it was horrible... i dont want to

it taste exactly like turkey...... that is nearly impossible... but i

cant stand some of the aftertastes of some soy products.... any

suggestions??

>

>

> new vege,

> Laurén

>

>

>

>

> Protect your identity with Mail AddressGuard

>

>

[Guest guest]

I would have to agree with the earlier advice

from pamperedveggie. That Quorn brand

roast is just wonderful. The way it looks

(sort of like a wraped JimmyDean sausage in a

tube) isn't so pretty. But the flavor and texture

is wonderful. I would suggest that before the big

day you buy one and try it out. They aren't that

expensive, nor are they very big. Give it a taste

test and see for yourself.

My family eats turkey, but I buy a Quorn roast

for myself for Yule. Everyone was very curious

to try my strange food item and they all thought

it was pretty darn good, and this coming from

meat eaters. The sandwiches I made from it cold

sliced after the holiday meal were wonderful.

I would say that if you didn't like the looks of this

tube-shaped item, and wanted something more

visually appealing to serve to guests, I would slice

it and garnish the platter to serve it.

Now if you wish to go a non-turkey route for your

holiday meal, I would recommend a few cookbooks

by Linda McCartney. She offers several lovely holiday

main dish ideas, like an unmeat mince loaf served

with gravy. You could also go the baked ziti casserole

or lasagne route, too. As vegetarians we are no longer

constrained by the dead bird traditions, so pretty much

anything goes! In our files we have some wonderful

stews and unmeat loaf recipes you may wish to glance

through to find inspiration.

 

~ PT ~

 

The great man is he who does not lose his child-heart.

~ Mencius

~~~*~~~*~~~*~~~*~~~~~~>

, " Laurén " McNulty <

puddleofl0ve> wrote:

> I am a new vegetarian... going on one year this month.... i am

looking for some

sort of protien to eat for thanksgiving.... i'd love to try this

tofuturkey that everyone

is talking about.... but im nervous... i dont want to go through the

trouble of

convincing the people i will be sharing with to make it.. and have it

taste like the

other fake " meats " ive tried.... i tried vegetarian breast...

( " chicken " ) by veat i

think... and it was horrible... i dont want to it taste exactly like

turkey...... that is

nearly impossible... but i cant stand some of the aftertastes of some

soy products....

any suggestions??

>

>

> new vege,

> Laurén

>

>

>

>

> Protect your identity with Mail AddressGuard

>

>

[Guest guest]

This sounds good....does the Quorn roast need to be cooked or

thoroughly warmed?? How bout the tofurky and zen thingy? Can the

products be chopped up and warmed, or is a baking and browning process

necessary?

TIA

 

S.

 

 

 

, " ~ PT ~ "

<patchouli_troll> wrote:

> I would have to agree with the earlier advice

> from pamperedveggie. That Quorn brand

> roast is just wonderful.

[Guest guest]

I only know about the Quorn roast. It comes in a

plastic wrapper tube thing with metal twists to

crimp each end shut. The plastic cover is a sort of

roasting bag and they instruct you to prick it with

a fork to vent and bake it right in the bag as it will

brown the outside of the roast.

It is frozen when you bake it, but I imagine it is fully

cooked so you could just thaw it and chop it into a

recipe if you prefer using it that way.

 

~ feral ~

 

We are all travelers in the wilderness of this world and

the best we can find in our travels is an honest friend.

~ Robert Louis Stevenson

~~~*~~~*~~~*~~~*~~~~~~~~>

, " matrixenos "

<matrixenos@h...>

wrote:

> This sounds good....does the Quorn roast need to be cooked or

> thoroughly warmed?? How bout the tofurky and zen thingy? Can the

> products be chopped up and warmed, or is a baking and browning

process

> necessary?

> TIA

>

> S.

[Guest guest]

I don't know about the quorn roast because it's not vegan so i

haven't bothered to check, but the tofurky roast is frozen solid, and

you're supposed to thaw it out 24 hrs in advance. last year we

defrosted it in the microwave and that worked fine. then you baste it

with soy sauce and bake it. I believe the now and zen thing is

already cooked. both the unturkey and the tofurkey brand sell gravy

too.

 

, " matrixenos "

<matrixenos@h...> wrote:

> This sounds good....does the Quorn roast need to be cooked or

> thoroughly warmed?? How bout the tofurky and zen thingy? Can the

> products be chopped up and warmed, or is a baking and browning

process

> necessary?

> TIA

>

> S.

>

[Guest guest]

Laurén, I can tell you that even in my meat-eating days I never liked

turkey meat, I remember it is extremely dry and bland, so why it is

so popular is beyond me. but the tofurky roast is made out of tofu

and wheat protein and it is really very tasty, especially with

the " gravy " . it doesn't take anything much like turkey from what i

recall. what I would suggest is buy the (original) tofurky deli

slices first if they are available in your area. they only cost

about 2 bucks. if you like slices, then chances are you will love

the tofurky roast.

 

, " Laurén " McNulty

<puddleofl0ve> wrote:

> I am a new vegetarian... going on one year this month.... i am

looking for some sort of protien to eat for thanksgiving.... i'd love

to try this tofuturkey that everyone is talking about.... but im

nervous... i dont want to go through the trouble of convincing the

people i will be sharing with to make it.. and have it taste like the

other fake " meats " ive tried.... i tried vegetarian breast...

( " chicken " ) by veat i think... and it was horrible... i dont want to

it taste exactly like turkey...... that is nearly impossible... but i

cant stand some of the aftertastes of some soy products.... any

suggestions??

>

[Guest guest]

Hi!

I was wondering what the taste and texture of the tofurkey is like.

It sounds yummy! My mom is thinking about trying out the recipe.

Aimee

 

 

, " veggieman3 "

<veggieman3> wrote:

>

> Tofu Turkey

>

> Makes 10 servings

>

> 5 (16 ounce) packages extra firm tofu -crumbled

> 2 tablespoons sesame oil

> 1 red onion, finely diced

> 1 1/3 cups diced celery

> 1 cup chopped mushrooms

> 2 cloves garlic, minced

> 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 paste

> 5 tablespoons orange juice

> 1 teaspoon honey mustard

> 1/2 teaspoon orange zest

> 3 sprigs fresh rosemary

>

> 1 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.

>

> 2 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.

>

> 3 Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie

> sheet.

>

> 4 Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice,

> mustard and orange zest in a small bowl; mix well.

>

> 5 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.

>

> 6 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.

[Guest guest]

Happy thanksgiving to any Canadians. Just a quick THANK YOU for the

fantastic tofu turkey recipe and instructions. What a success!!!!!!!!

 

Cheers!

[Guest guest]

I can't find this recipe. Would someone please repost it?

 

Thanks,

 

Denise

 

-

make_life_happen

Sunday, October 07, 2007 7:50 PM

Tofu Turkey

 

 

Happy thanksgiving to any Canadians. Just a quick THANK YOU for the

fantastic tofu turkey recipe and instructions. What a success!!!!!!!!

 

Cheers!

 

 

 

 

 

 

[Guest guest]

Hi Denise,

 

I'm not sure if this is the one referred to, but this the one I make

each year. There are step-by-step photos in " Photos " :

 

( http://ph./photos )

 

Alternatively, you can print the instructions with photos from my site :

 

http://www.gfcf.jassinc.com/tofu_turkey_roast.html

 

( Click on the " Or click here for Step-by Step Instructions with

pictures. " link (just before the Assembly instructions) for the

printable version. )

 

 

Tofu Turkey Roast

 

 

You can find step-by-step pictures on making this in " Photos " > " Tofu

Turkey Roast - How To " .

 

 

 

--------

" Turkey "

--------

 

 

2 lbs (900 g) firm tofu (I used three 320 g packets)

1/4 cup arrowroot

2 tbsp (6 tsp) nutritional (savoury) yeast flakes

2 tsp powdered agar

3 tsp chicken-style bouillon powder

1 1/2 tsp sage

1 1/2 tsp thyme

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

shake of black pepper

 

 

In a food processor, puree all ingredients. My food processor

struggled a little with this amount. I had to keep stopping to mix the

mixture so it all processed evenly.

 

 

--------

Stuffing

--------

 

 

1 - 2 tbsp oil

1 cup chopped mushrooms

1 cup chopped celery

1 large onion, chopped

3 cloves garlic, crushed

2 tbsp Braggs Aminos (-OR- GF soy sauce -OR- GF tamari)

2 tsp sage

2 tsp thyme

1 tsp marjoram

1 tsp celery seeds

1 tsp salt (or to taste)

pepper to taste

5 cups fresh GF bread crumbs (I used Multi-Grain)

 

 

In a saucepan sautee the onion, mushrooms, celery and garlic in oil

until cooked. Remove from heat. Mix Braggs into vegetable mixture. In

a bowl mix bread crumbs, herbs, salt and pepper. Add vegetable mixture

to the crumbs in bowl and mix well. My crumbs were very fresh and

moist so my stuffing held 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 10 " (25 cm) long.

 

 

--------

Marinade

--------

 

 

1/4 cup olive oil

2 tbsp (30 ml) Braggs Aminos (-OR- GF soy sauce -OR- GF tamari)

5 tsp GF miso

4 tsp orange juice

1 tsp GF mustard powder

 

 

Whisk all ingredients together.

 

 

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

Assembly and Cooking

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

 

 

1. Preheat oven to 350 F (175 C).

 

2. On work surface lay down 2 pieces of baking paper (silcon coated

paper) about 16 " (40 cm long), overlapping about 4 " (10 cm) along the

long edges. Over the top of this lay down another piece of baking

paper, centered alongthe overlapped edges.

 

3. On the top layer of baking paper, spread the tofu " turkey " mixture

- about 12 " x 10 " (30 x 25 cm) and about 1/2 " (13 mm) thick.

 

4. Place the stuffing log on to the center 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.

 

5. The tofu mixture should meet at the top and wrap all the way around

the tuffing. Gently press the edges together and smooth over. Press

the tofu over the ends of the stuffing log, and smooth this over also.

 

6. 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.

 

7. Gently place on a baking tray. Bake for 1 hour and 15 minutes.

Remove from oven, allow to cool and then refrigerate until 1 hour

before serving.

 

8. 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).

 

9. Remove foil and baking paper. Brush with remaining marinade. Place

back into oven for around 20 minutes or until golden brown.

 

10. Slice and serve with cashew gravy and cranberry sauce.

 

 

--------

COMMENTS

-

I made a few changes when I cooked the roast for Christmas :

 

- I used an extra package of tofu and increased the other ingredients

accordingly (but not the stuffing), giving a thicker " turkey " layer.

 

- I used half the stuffing from the recipe, and half an apricot and

pine nut stuffing for the other.

 

Served with " Cashew Gravy - 4 " (with a little chicken-style bouillon

added) and cranberry sauce - delicious !

 

For the gravy see :

 

Files > ***Recipes Posted to VGF*** > Condiments - Savory and Sweet. >

Gravy > Cashew Gravy

 

- You can find printable instructions with all the photos here :

http://www.gfcf.jassinc.com/tofu_turkey_roast.html

 

Kim

[Guest guest]

How does this compare in taste to the Tofurkey brand roast? I've never had it

but I was considering buying one this year. If anyone has tasted the Tofurkey

I'd like their opinion and if anyone has had both this recipe *and* the

Tofurkey....which is better? Is the homemade version better (worth the time).

Hehe, yes....easier is always better for me but not at the sacrifice of taste.

Thanks so much!

Stephanie

 

 

 

Don't let your dream ride pass you by. Make it a reality with Autos.

 

 

[Guest guest]

I believe the Tofurky is made with Gluten. You might want to double check.

 

Stephanie Scott <stargazerlily72 wrote: How does this

compare in taste to the Tofurkey brand roast? I've never had it but I was

considering buying one this year. If anyone has tasted the Tofurkey I'd like

their opinion and if anyone has had both this recipe *and* the Tofurkey....which

is better? Is the homemade version better (worth the time). Hehe, yes....easier

is always better for me but not at the sacrifice of taste. Thanks so much!

Stephanie

 

 

Don't let your dream ride pass you by. Make it a reality with Autos.

 

 

[Guest guest]

, Stephanie Scott

<stargazerlily72 wrote:

>

> How does this compare in taste to the Tofurkey brand roast? I've

never had it but I was considering buying one this year. If anyone has

tasted the Tofurkey I'd like their opinion and if anyone has had both

this recipe *and* the Tofurkey....which is better?

 

I think the homemade version is much better! Although Tofurkey is

good, the tofu turkey loaf is more flavorful and tender. It's yummy!

 

LaDonna

[Guest guest]

I called the company that makes Tofurkey and was told they carry no gluten-free

products......

 

 

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[Guest guest]

The second ingredient (after water) of the Tofurkey roast is wheat

gluten.

 

No wonder I felt icky around the holidays in the past. Here I thought

it was hanging with some of my relatives LOL

 

Seriously, though, in the last year or so (before going GF at the

beginning of 2007) I was eating a lot of the Tofurkey products.

Reading the ingredients now certainly explains why I was feeling the

way I was.

 

Heck, they LIST wheat gluten as an ingredient and it isn't hidden at

all.

 

I've also found out that I am intolerant to soy as well. It is a

wonder that I was functional at all.