Emergency question on Tofurky. Please reply asap

[Guest guest]

I am in the middle of TRYING to cook a tofurky. I am in the stage of

wrapping it. I am using wax paper. I assume that is the same as baking

paper. BUT my tofu part is very soft. It is like not forming around the

stuffing part like the pictures show. Can I wrap the wax paper around it to

try to save it to cook it along with the aluminimun foil as it says in the

directions? I followed everything to the T. I don't know why it is not more

solid. I used firm tofu like it said. What happened?

 

Please reply asap. I need help to save this dish. I go to a potluck this

evening and need something my son can eat.

 

thanks,

maryruth

[Guest guest]

Well, I obviously can't tell you why it's softer than you expected but I can

suggest a way to save it.

 

When I have done a stuffed tofu dish, I spread half of the tofu mixture into a

caserole, gently pressed the stuffing into that, then topped it with the other

half of the tofu mixture. I've backed that, and after it's cooled a bit, turned

it out onto a platter. That's worked fine.

 

BTW, waxed paper is not the same as baking paper. I dunno if they will work the

same.

 

Deborah

 

 

 

I am in the middle of TRYING to cook a tofurky. I am in the stage of

wrapping it. I am using wax paper. I assume that is the same as baking

paper. BUT my tofu part is very soft. It is like not forming around the

stuffing part like the pictures show. Can I wrap the wax paper around it to

try to save it to cook it along with the aluminimun foil as it says in the

directions? I followed everything to the T. I don't know why it is not more

solid. I used firm tofu like it said. What happened?

 

Please reply asap. I need help to save this dish. I go to a potluck this

evening and need something my son can eat.

 

thanks,

maryruth

 

 

 

 

[Guest guest]

Maryruth, it is my understanding that you can't bake with wax paper. I may be

wrong though. I only bake with parchment paper as it doesn't have that waxy

covering

 

see

 

http://en.wikipedia.org/wiki/Wax_paper

 

 

Shez

On Nov 26, 2009, at 5:22 PM, maryruth wrote:

 

> I am in the middle of TRYING to cook a tofurky. I am in the stage of

> wrapping it. I am using wax paper. I assume that is the same as baking

> paper. BUT my tofu part is very soft. It is like not forming around the

> stuffing part like the pictures show. Can I wrap the wax paper around it to

> try to save it to cook it along with the aluminimun foil as it says in the

> directions? I followed everything to the T. I don't know why it is not more

> solid. I used firm tofu like it said. What happened?

>

> Please reply asap. I need help to save this dish. I go to a potluck this

> evening and need something my son can eat.

>

> thanks,

> maryruth

>

>

>

> ---

>

> Our vegan and gluten free recipes are available in the archives for this

group or at the following URL (***Recipes Posted to VGF***):

>

>

>

> Check out these affiliated vegan lists ~

>

> http://www.Christian-Vegan-Cooking

>

[Guest guest]

Hi Maryruth,

 

It sounds like the tofu wasn't quite firm enough. I have never had a problem

with it being too soft as I always use the same brand of tofu to make it. It is

called hard tofu. So, I can't say whether or not it will set. Also it should be

cooked, cooled then cooked again for best results.

 

Baking paper in Australia is is a silicon coated paper, wax paper is actually

coated in wax and not used for cooking. I'm not sure if wax paper is different

in the US or not. Anyone else answer that one?

 

Here's a suggestion from Recipezaar from someone who seeded to have the same

problem:

 

" ...I finally gave up trying to wrap the turkey around the stuffing. I put the

tofu in a bowl, scooped out some of the tofu then filled the cavity with

stuffing. The put the tofu back over the stuffing and turned the bowl over the

parchment paper.... "

 

The time that it is cooked without any wrapping should help it dry out a little,

but be careful it does not dry out too much.

 

Sorry not to be of more help,

Kim

 

 

, " maryruth " <countrywriter7

wrote:

>

> I am in the middle of TRYING to cook a tofurky. I am in the stage of

> wrapping it. I am using wax paper. I assume that is the same as baking

> paper. BUT my tofu part is very soft. It is like not forming around the

> stuffing part like the pictures show. Can I wrap the wax paper around it to

> try to save it to cook it along with the aluminimun foil as it says in the

> directions? I followed everything to the T. I don't know why it is not more

> solid. I used firm tofu like it said. What happened?

>

> Please reply asap. I need help to save this dish. I go to a potluck this

> evening and need something my son can eat.

>

> thanks,

> maryruth

>

[Guest guest]

Wax Paper is not the same as baking paper. Baking Paper would be parchment

paper. Wax paper has a coating which will come off in heat and the paper

will catch on fire.

 

Did you pat it or drain it in a cheese cloth?

 

BL

 

On Thu, Nov 26, 2009 at 2:22 PM, maryruth <countrywriter7wrote:

 

>

>

> I am in the middle of TRYING to cook a tofurky. I am in the stage of

> wrapping it. I am using wax paper. I assume that is the same as baking

> paper. BUT my tofu part is very soft. It is like not forming around the

> stuffing part like the pictures show. Can I wrap the wax paper around it to

>

> try to save it to cook it along with the aluminimun foil as it says in the

> directions? I followed everything to the T. I don't know why it is not more

>

> solid. I used firm tofu like it said. What happened?

>

> Please reply asap. I need help to save this dish. I go to a potluck this

> evening and need something my son can eat.

>

 

 

 

[Guest guest]

Thanks for all the responses. What I did was scoop everything into a

casserole dish. I put the stuffing in the middle of the tofu mix and covered

it up with the rest. Then I covered the top of with aluminum. It won't be

the shape of a normal tofurky, but I took a taste of it. It tastes great.

That is the main thing. SO I am pleased with my first try. The store I

bought the tofu at didn't have extra firm. I will have to look in a store

over the mountain pass for extra firm tofu. It is hard to find ingredients

around here for stuff like that.

 

This time it was expensive since I didn't have the spices, but next time I

will just have to buy the tofu so it will be a lot cheaper.

 

Thanks again for all the help. I love this list and all I am learning.

 

maryruth

[Guest guest]

No, don't use wax paper, it is covered in petroleum based chemicals.  I am

assuming that you've made the tofurky from scratch, so I sometimes leave the

cheese cloth on.  The same cheesecloth you wrap the tofu in to drain all the

extra juice from it.  I cut off the frays where I tie the knot.  I marinate it

in the cheese cloth, and I oil it well and then cover with foil and bake as

usual.  I take off the foil 15-20minutes before I take it out of the oven. 

Goodluck.  Happy TGD

 

 

--- On Thu, 11/26/09, Brenda-Lee Olson <shalomaleichemacademy wrote:

 

 

Brenda-Lee Olson <shalomaleichemacademy

Re: Emergency question on Tofurky. Please reply

asap

 

Thursday, November 26, 2009, 3:56 PM

 

 

 

 

 

 

Wax Paper is not the same as baking paper. Baking Paper would be parchment

paper. Wax paper has a coating which will come off in heat and the paper

will catch on fire.

 

Did you pat it or drain it in a cheese cloth?

 

BL

 

On Thu, Nov 26, 2009 at 2:22 PM, maryruth <countrywriter7@ suddenlink.

net>wrote:

 

>

>

> I am in the middle of TRYING to cook a tofurky. I am in the stage of

> wrapping it. I am using wax paper. I assume that is the same as baking

> paper. BUT my tofu part is very soft. It is like not forming around the

> stuffing part like the pictures show. Can I wrap the wax paper around it to

>

> try to save it to cook it along with the aluminimun foil as it says in the

> directions? I followed everything to the T. I don't know why it is not more

>

> solid. I used firm tofu like it said. What happened?

>

> Please reply asap. I need help to save this dish. I go to a potluck this

> evening and need something my son can eat.

>

 

 

[Guest guest]

Do be sure to let us know how it turns out.

 

Kim:)

[Guest guest]

Do be sure to let us know how it turns out.***

 

It turned out fine. The shape wasn't that great but the taste was good. At

least to me it was. Only a couple of the meat eaters were willing to try it

at the potluck. My son only ate a few bites. He says he didn't like it. Too

bad. That will be his turkey in the future. We have been vegetarians all his

life. He has never eaten a real turkey. He did have a tofurky from the store

last year at someone's place. He loved that. But that has gluten in it.

 

This time it took forever to put together and cook. I imagine (even with two

of us working together) it took 6 hrs to fix and cook. That is way too long.

 

I didn't have gravy with it. Next time I will. Talk about a mess to clean up

afterwards. Labor intensive dish. I won't make it very often. Probably just

around the holidays when I go to potlucks.

 

maryruth

[Guest guest]

I know it's too late for this year, but here's a recipe from How It All

Vegan that is less labor intensive. (This makes tofurkey cutlets~make

stuffing on the side)

 

Marinade:

1 1/2 cups boiling water

1/2 TBSP dill

1/2 tsp rosemary

1/2 tsp thyme

1/2 tsp majoram

1/2 tsp sage

1/2 tsp pepper

1-4 cloves garlic, thinly sliced

3 TBSP olive oil

 

1 lb firm tofu, cut 1/4 inch thick slices

 

In a large bowl, whisk together marinade ingredients. Set aside. Slice tofu

into desired shapes, about 1/4 inch thick. Lay slices on cookie sheet or in

lasagna pan, cover with marinade, and let sit for 1 hour or more (the longer

the better). Preheat oven to 350 F. Bake for 60 min, turning slices after 30

min. To serve, fry tofurkey cutlets on a nonstick frying pan until both

sides are browned. Makes 10 slices.

 

I made these and they are good! I put some sea salt in the marinade and I

cut my tofu a little thick so I got 8 slices instead of 10. Since I'm the

only one who eats it, I freeze most of it, portioned out with some stuffing,

so whenever I'm in the mood for it I can pull a bag out for dinner. I have

tried virtually every tofurky recipe and this is by far the best in

preparation and taste! I ended up making the stuffing that is in the current

Vegetarian Times with cherries, apples and almonds. I was still feeling sick

yesterday but decided to make up my food so I could have it for later. I

tasted the stuffing, and so did hubby, and we sat there eating half the

casserole dish of it because it was so good! I used Schar multigrain bread

for the stuffing. If anybody wants/needs the stuffing recipe I can post it.

 

Hope your next attempted is easer and less of a mess for you! :-)

 

On Fri, Nov 27, 2009 at 12:00 PM, maryruth <countrywriter7wrote:

 

>

>

> Do be sure to let us know how it turns out.***

>

> It turned out fine. The shape wasn't that great but the taste was good. At

> least to me it was. Only a couple of the meat eaters were willing to try it

>

> at the potluck. My son only ate a few bites. He says he didn't like it. Too

>

> bad. That will be his turkey in the future. We have been vegetarians all

> his

> life. He has never eaten a real turkey. He did have a tofurky from the

> store

> last year at someone's place. He loved that. But that has gluten in it.

>

> This time it took forever to put together and cook. I imagine (even with

> two

> of us working together) it took 6 hrs to fix and cook. That is way too

> long.

>

> I didn't have gravy with it. Next time I will. Talk about a mess to clean

> up

> afterwards. Labor intensive dish. I won't make it very often. Probably just

>

> around the holidays when I go to potlucks.

>

> maryruth

>

>

>