Tofu Turkey Recipes

Steps:

• 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.
• 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.

Steps:

• Stand each block of tofu on its long side and slice in half lengthwise to create 4 slabs total. Put 3 layers of paper towels onto a baking sheet and arrange the tofu in a single layer on top. Cover with 3 more layers of paper towels and a second baking sheet. Weigh the baking sheet down with 6 large cans (or whatever you might have handy) to press the water out of the tofu. Let sit at room temperature for at least 1 hour and up to 2.
• Meanwhile, grind the pumpkin seeds to a coarse meal texture in a mini food processor and put into a shallow bowl or pie plate. Break up the dried cornbread, add to the food processor and pulse to a coarse crumb texture. Add the cornbread crumbs to the pumpkin seeds. Add the sage, thyme, 2 teaspoons salt and 1/2 teaspoon pepper to the cornbread and stir to combine.
• When you're ready to cook, whisk together the flour, 1 teaspoon salt and 1/2 teaspoon pepper in another shallow bowl or pie plate. Whisk the eggs in a third shallow bowl or pie plate. Dredge 1 slab of pressed tofu in the flour and shake to remove the excess. Coat the tofu in the egg and then place into the cornbread crumbs, pressing to completely coat with the crumbs. Repeat with the remaining tofu.
• Fit a baking sheet with a wire rack. Add enough oil to a large skillet to come about 1/2 inch up the side. Place over medium heat and heat the oil until it sizzles when a bit of flour is dropped into it. Place the breaded tofu in the oil 2 pieces at a time and fry until golden brown, about 2 minutes per side. Remove from the oil and drain on the prepared baking sheet. Sprinkle the tofu with salt while still warm and serve.

Steps:

• For the tofurkey:
• Preheat oven to 425°F. Grease oval pan with oil, then place a 12" strip of parchment lengthwise down center of pan, leaving a 1" overhang.
• Arrange bread and pecans in a single layer on a rimmed baking tray and bake until bread is light golden brown and dry, about 8 minutes.
• Heat 2 Tbsp. oil in a large skillet over medium. Cook onion, garlic, and thyme, stirring, until onion is translucent, about 3 minutes. Add mushrooms and cook until just beginning to brown, about 5 minutes. Add celery and cook, stirring often, until mushrooms are cooked through, about 3 minutes more. Transfer mixture to a large bowl; remove thyme sprigs. Add bread and pecans, toss to combine, and set aside.
• Pour stock and wine into hot skillet and heat over medium-high, scraping up browned bits with a spoon; season with 1 tsp. salt and 1/2 tsp. black pepper. Cook, stirring, until just combined, about 1 minute. Pour over bread mixture, then toss to combine.
• Whisk soy sauce, maple syrup, paprika, cayenne, 2 Tbsp. oil, and 1/2 tsp. salt in a medium bowl.
• Break tofu into large chunks. Working in batches, break up tofu with your hands and press down into a towel-lined colander to drain as much water as possible. Bring ends of towel together, gathering tofu into the middle, and squeeze towel into a ball to expel as much water as possible. Transfer tofu to a food processor. Add miso, cornstarch, garlic powder, and remaining 2 tsp. salt and 1/2 tsp. black pepper. Blend until smooth, about 30 seconds.
• Using an oiled spatula, line bottom and interior sides of prepared pan with two-thirds of the tofu mixture, pressing firmly to create compact 3/4"-high walls. Spoon mushroom mixture into the center and press down firmly. Cover with remaining tofu mixture; smooth surface. (If you have leftover stuffing, bake remaining stuffing in a covered dish separately and serve as a side dish.) Using a pastry brush, brush top generously with soy-maple glaze.
• Transfer pan to a rimmed baking sheet and bake tofurkey, brushing top with glaze halfway through, until loaf is set and lightly browned, about 30 minutes. Line another rimmed baking sheet with parchment and place over oval pan. Quickly but carefully invert pan to turn out tofurkey onto sheet, using parchment to gently remove from pan. Brush loaf all over with remaining glaze.
• Heat broiler and broil until a light brown crust forms, 6-7 minutes. Cool at least 10 minutes. Top with parsley and serve with gravy alongside.
• For the gravy:
• Heat 1 Tbsp. oil in a medium saucepan over medium-low until beginning to brown and smells fragrant, about 30 seconds. Cook mushrooms, shallot, garlic, thyme, and bay leaves, stirring occasionally, until mushrooms are tender and beginning to brown, about 5 minutes. Add stock, bring to a simmer, and cook, stirring occasionally, until reduced by half, about 30 minutes.
• Strain mushroom mixture through a fine-mesh sieve into a large bowl; wipe out pot. Cook flour and remaining 2 Tbsp. oil in pot over medium heat, stirring constantly, until browned and thickened, 5-7 minutes.
• Add wine, stir to combine, and cook 30 seconds. Whisk in mushroom broth, parsley, 1 1/2 tsp. salt, and 1/4 tsp. pepper and bring to a simmer over medium-low heat. Cook, stirring occasionally, until slightly reduced and thickened, about 10 minutes. Season with salt and pepper.
• Do Ahead
• Stuffing can be made 1 day ahead; wrap tightly in plastic and chill. Gravy can be made 3 days ahead; transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or stock 1 Tbsp. at a time if needed, until smooth, about 5 minutes.

Steps:

• Preheat oven to 350.
• In a large bowl, prepare the marinade by whisking together all the ingredients except the tofu. Set aside.
• Slice the tofu into desired shapes, about 1/4 inch thick (a pound of tofu will give you about 10 slices).
• Lay each slice on a cookie sheet or a lasagna pan, cover with marinade, and let sit in the refrigerate for at least an hour -- the longer, the better. Turn the slices over a few times as they marinate.
• Bake for 1 hour, turning slices over after 30 minutes.
• To serve, fry cutlets on a nonstick frying pan until both sides are browned.

Steps:

• "TURKEY".
• Divide the ingredients evenly into 2 or more lots depending on the size of your food processor.
• In a food processor, puree all ingredients in lots. You may need to keep stopping to mix the mixture so it all processes evenly.
• STUFFING.
• In a saucepan sauté the onion, mushrooms, Celery and garlic in oil until cooked. Remove from heat. Mix soy sauce into Vegetable mixture.
• In a bowl mix bread crumbs, herbs, salt and pepper. Add vegetable mixture to the crumbs in bowl and mix well. If the crumbs are very fresh and moist the stuffing should hold 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 25 cm (10") long.
• MARINADE.
• Whisk all ingredients together.
• ASSEMBLY AND COOKING.
• Preheat oven to 350°F (175°C).
• On the kitchen bench (counter), or a large cutting board, lay down 2 pieces of non-stick baking paper about 18"(45 cm) long, overlapping about 10 cm (4") along the long edges. Over the top of this lay down another piece of baking paper, centred along the overlapped edges.
• On the top layer of baking paper, evenly spread the tofu "turkey" mixture - about 12" x 10" (30 x 25 cm).
• Place the stuffing log on to the centre 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. The tofu mixture should meet at the top and wrap all the way around the stuffing.
• Gently press the edges of the tofu mixture together and smooth over. Press the tofu over the ends of the stuffing log, and smooth this over also.
• 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.
• Gently place on a baking tray. Bake for 1 hour and 15 minutes. Remove from oven, allow to cool, and then refrigerate until about 1 hour before serving.
• 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).
• Remove foil and baking paper (the easiest way is to simply tear it away from the top). Brush with remaining marinade. Place back into oven for around 20 minutes or until golden brown.
• Slice and serve with cashew gravy and cranberry sauce.

Steps:

• Preheat the oven to 375°F (190°C).
• Soak the wooden skewers in water to prevent them from burning when baking.
• Crumble the tofu into a medium bowl lined with a dish towel. Gather the sides of the dish towel and squeeze out as much liquid as possible from the tofu.
• To a food processor, add the pinto beans, drained tofu, nutritional yeast, soy sauce, poultry seasoning, garlic, salt, pepper, onion powder, and vegetable broth and puree until smooth. With the processor running, pour in the olive oil and continue blending until incorporated.
• Add the vital wheat gluten to a large bowl, add the mixture from the food processor, and stir until the dough comes together enough that it can be kneaded. Knead for 1-2 minutes, until most of the cracks have disappeared, then turn out onto a clean surface and shape into a ball. Cut off about ¼ of the dough with a bench scraper and set aside.
• Transfer the remaining dough to a small glass bowl. Using your hands, form a hole in the center and evenly stretch the edges to help it expand to about 3-4 inches (8 cm) in diameter.
• Scoop the stuffing into the well, then stretch the sides of the dough over the stuffing to encase completely.
• Wrap the tofu turkey in parchment paper, then in foil.
• Divide the reserved dough in half and shape into 2 drumsticks. Insert a wooden skewer in each one. Wrap the drumsticks in parchment paper, then foil.
• Set the tofu turkey and drumsticks on a baking sheet and bake for 1 hour, flipping every 20 minutes. Remove the drumsticks after 40 minutes.
• Serve with gravy.
• Enjoy!