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north@fox.nstn.caTofu TurkeyIngredients (use vegan versions): 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.
Source: from my own kitchen & soon to be publishe'd cookbook
Author: Dan OBrien & Karen Sherwood
Publisher: Design North Publishing
Publishers address: 2743 Fuller Terrace, Halifax, N.S. Canada B3K 3V9
what constitutes 5 blocks of tofu? is that 5 packages or one package cut up into 5 pieces?
Archived comment by: michelle
5 blocks indicates 5/ 1lb. packages.
Archived comment by: dan
Fantastic recipe! ive played with it.used 5 Tbs of Nutritional yeast instead of veggie chicken broth. also i spiced it with garlic powder,spike seasoning blend and rosemary (hand ground). Then for the basting marinade,i added honey mustard & miso paste. didn't come out as crunchy as the original recipe, but had much more flavor.
Archived comment by: frank
Tried this recipe for Christmas Dinner, it was barely edible! I don't know how it could be improved, but really the only good part was the stuffing.
Archived comment by: petra
Petra You must have done something wrong. This is the best thing since sliced Turkey!!!
Archived comment by: dan
has anyone had tofurkey??? does this recipe resemble it at all?
?
Archived comment by: danielle
I tried your recipe in hopes it would be like a tofu product I recently had that tasted, felt and looked exactly like sliced turkey meat. The products texture had grain lines, like strands of meat., almost as if the tofu had been run through a pasta machine, then pressed to form a turkey loaf. Please help if you've ever seen recipes or have knowledge on how to make this. Thanks
Archived comment by: cris
I used half the amount of tofu and doubled the spices. Cooked at 400 degrees for half an hour and then at 325 degrees. I added mustard to the soy sauce mix and halved the amount of soy sauce. This was all due to reader comments...and the tofu turkey was really good...the only reason I didn't like it was b/c it tasted and felt too much like real turkey. That grosses me out, but the taste was really good.
Archived comment by: cRLacy2000
I made this over Christmas, and it was pretty successful. I was especially surprised at the texture -- I didn't expect it to hold together so well. The biggest problem was that the crust was waaaay too salty. Next time I'd use less tamari, maybe diluted with water or stock, and I wouldn't baste it quite so often. There were only 2 of us eating it, so I made 1/5 of the recipe, with a slightly higher seasoning proportion. This obviously reduced the required cooking time. Also, I used extra firm tofu and didn't have to drain it at all. But the very best thing was that I was able to slice up the leftovers for sandwiches, just like with a regular turkey! Mmmm.
Archived comment by: artemis
Ok i tried not going into this thinking I was going to get anything close to turkey BUT when i made it today, all it really tasted like was cooked tofu! Also mine split when cooking, is that normal or did i mess up? It was much bigger than I expected, which was nice but now i have all these left overs I am not sure what to do with as only 1/4 was eaten today
Any help?
Archived comment by: ebaypowerseller
I have made this twice now. The first time I made it, I put way too much pepper in it, and the basting liquid was way too salty. It was inedible. The second time I made it (for Thanksgiving), I used one block of tofu, one teaspoon of all the spices (except for the pepper) and added mustard to the basting liqiud. It was inedible, again. I'm not trying it again, its a waist of tofu.
Archived comment by: conkey2k
Cris- Just a suggestion- You might wanna try freezing the tofu before you use it. I find that when you freeze it, it looks just like meat!
Archived comment by: animalluva
cris, could it have been seitan that you were eating? i believe its the same thing as gluten. seitan looks and feels much more like meat (i would say pork is what it most closely resembles) than tofu...
Archived comment by: possum
Is there anything that can be used in place of sesame oil? Every tofurkey recipe I've found calls for it, but I can't eat sesame - help!
Archived comment by: missAntithesis
No, its not really anything like turkey (maybe...I haven't had turkey in over 25 years). Make sure you use firm or extra firm tofu, non-silken. Consider using Braggs liquid aminos, rather than tamari or soy sauce, which have too much salt. Finally, consider mixing some spices in with the tofu. I added about a tsp each of pepper and chili powder, with 1 tbsp hot sauce. Be creative with the basting sauce!
Archived comment by: gbnewby
I tried this recipe for Thanksgiving using Franks suggestions, minus the mustard and miso. I also doubled the spices and instead of sesame oil just used olive oil instead. I broiled the top of it towards the end of the baking time. Everyone loved it! I was shocked, as most of them were non (or even anti-) veg. Personally, I think it was a little meaty tasting for me. I would definitely used this recipe again, but with slightly less brewers yeast.
Archived comment by: amanda25
one question.. does stuffing contain meat? I'm not vegan, but i am a vegetarian...so is it just eggs or something?
Archived comment by: toiti
toiti - Most boxed stuffing mixes are not vegetarian. They have meat broth/fat in them. There are recipes on this site for vegan stuffings. Its usually just bread cubes, vegetables, margarine, and vegetable broth.
Archived comment by: kawena
Last year I tried this recipe and it came out great! Cant wait to eat it again this year!! cheers!
Archived comment by: lunalit
