Tofurkey Tips Needed - Was too tough last year.
Posted by Rockn-Roll on Nov 22, 2007 · Member since Oct 2007 · 6 posts
Last year's Tofurkey had almost 1/4" of it too tough to eat. I followed the recipe on the box exactly. I just saw someone suggest that simply making twice as much baste and basting twice as often (coat everything with 1/4 of baste every 20 minutes) works. Any other suggestions?
It's my first time cooking Tofurkey too. I think I'll stick it in the oven early, and try basting more. Thank you for the cooking tips.
So how'd it turn out Rock and Saskia? I'll have to get one next year and give my hand a try at it. I just tasted Tofurky for the first time tonight and boy was it tasty! Roasted with potatoes, carrots, and onions and vegan gravy on the side. Was actually surprised how much I liked it!
This year was my first experience with Tofurky, and I actually thought it was quite yummy! It was nice to have something substantial in my plate - instead of the usual multitude of side dishes. Does anyone know if I can take some of the leftovers and make a "tofurky salad" with celery, onions, and vegenaise? I would think that would be quite yummy! I have quite a lot left as I am the only one who really ate it yesterday...
My first Tofurkey tasted great.
I slightly altered the Tofurkey baste recipe on the box with this:
3 Tablespoons olive oil
1 Tablespoon soy sauce
1/t teaspoon each of: ground sage, marjoram and rosemary
I followed the Tofurkey tips posted here (thank you Vegwebbers!) and whisked up the baste a second time and re-basted after a half hour in the oven.
My only prolem was that the Tofurkey was ready sooner than the potatoes, carrots and onion I surroundeed it with in a baking dish per Tofurlkey cooking instructions. The vegetables weren't tender enough so I removed the Tofurkey from the baking dish and roasted the vegetables seperately until they were ready.
I will definitely be baking Tofurkey again.
I enjoyed my first Tofurkey yesterday, as did some other posters. It was quite delicious!
I forgot to put mine in the fridge for the necessary 24 hours beforehand, so I cooked it 3 hours and 15 minutes instead, following the basting instructions exactly. Mine came out just right. So, if you have the time, perhaps try keeping it frozen and then cooking it.
Tofurkey sandwiches for lunch the day after Thanksgiving are so good. I have a feeling Tofurkey's going to be year-round, not just bought for Thanksgiving.
DH tells me of the Radio France correspondent in the States who went to a veggie Thanksgiving and was given Tofurky. Apparently the person who cooked it didn't have access to VegWeb and didn't know about the basting thing because he described it as "unchewable rubber." The radio journalist apparently loved the taste of everything else, but as for the Tofurky....I quote (free translation): "Regular turkey is bad enough, but this was impossible. These people are good enough friends to remain my friends in spite of putting this stuff on my plate, thank goodness, but next year I hope they go back to nut loaf."
I laughed and laughed, remembering the comments on Tofurky and other fake meats we had on here last year. I also love that "Regular turkey is bad enough!" If they leave the Tofurky alone (or learn to cook it) they might just have a convert on their hands... ;D