Tofu Turkey Recipe By Tasty

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TOFU TURKEY I



Tofu Turkey I image

A vegan alternative especially good for Thanksgiving dinner! Serve with a vegetarian gravy and all the fixings. Enjoy!

Provided by Becky

Categories     Everyday Cooking     Vegetarian     Protein     Tofu

Yield 10

Number Of Ingredients 19

5 (16 ounce) packages extra-firm tofu
2 tablespoons sesame oil
1 red onion, finely diced
1 ⅓ cups diced celery
1 cup chopped mushrooms
2 cloves garlic, minced
⅛ cup dried sage
2 teaspoons dried thyme
salt and pepper to taste
1 ½ teaspoons dried rosemary
¼ cup tamari
3 cups prepared herb stuffing
½ cup sesame oil
¼ cup tamari
2 tablespoons miso paste
5 tablespoons orange juice
1 teaspoon honey mustard
½ teaspoon orange zest
3 sprigs fresh rosemary

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.

Nutrition Facts : Calories 469.5 calories, Carbohydrate 22.4 g, Fat 32.4 g, Fiber 2.8 g, Protein 26.7 g, SaturatedFat 4.3 g, Sodium 1294.9 mg, Sugar 5.2 g

HOMEMADE VEGETARIAN TOFU TURKEY WITH STUFFING



Homemade Vegetarian Tofu Turkey With Stuffing image

Make your own homemade vegan tofu turkey with stuffing. This recipe will be the pride and joy of your vegetarian Thanksgiving celebration.

Provided by Jolinda Hackett

Categories     Entree     Dinner

Time 4h50m

Yield 10

Number Of Ingredients 11

5 (14-ounce) blocks firm or extra-firm tofu ( well pressed )
2 tablespoons fresh sage (chopped)
1 tablespoon fresh thyme (minced)
1 tablespoon fresh rosemary (minced)
1 tablespoon vegetable broth powder
2 tablespoons poultry seasoning
1/4 cup balsamic vinegar
1/3 cup red wine
2 teaspoons Dijon mustard
2 tablespoons soy sauce
2 cups prepared vegetarian stuffing

Steps:

  • Serve and enjoy.

Nutrition Facts : Calories 262 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 3 g, Protein 21 g, SaturatedFat 3 g, Sodium 547 mg, Sugar 3 g, Fat 15 g, ServingSize 1 tofu turkey (8 to 10 servings), UnsaturatedFat 0 g

TOFU TURKEY RECIPE BY TASTY



Tofu Turkey Recipe by Tasty image

You won't miss the turkey at your holiday dinner this year with this 100% vegan tofu turkey. With a stuffing-filled center and homemade drumsticks, this dish will satisfy every vegan at your dinner table and is sure to impress even the stalwart meat-eaters.

Provided by Rachel Gaewski

Categories     Dinner

Yield 6 servings

Number Of Ingredients 15

14 oz extra firm tofu
¾ cup pinto bean
6 tablespoons nutritional yeast
¼ cup soy sauce
1 tablespoon poultry seasoning
3 cloves garlic, chopped
½ teaspoon kosher salt
1 teaspoon pepper
1 teaspoon onion powder
1 cup low sodium vegetable broth
2 tablespoons olive oil
2 ½ cups vital wheat gluten
½ cup vegan stuffing
gravy, for serving
2 wooden skewers

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!

Nutrition Facts : Calories 471 calories, Carbohydrate 26 grams, Fat 19 grams, Fiber 3 grams, Protein 47 grams, Sugar 3 grams

TOFU STIR FRY RECIPE BY TASTY



Tofu Stir Fry Recipe by Tasty image

Here's what you need: garlic, fresh ginger, honey, sriracha, lime juice, reduced sodium soy sauce, extra firm tofu, sesame oil, sliced white onion, sliced carrot, sliced red bell pepper, edamame, soba noodle, sesame seed, green onion

Provided by Kahnita Wilkerson

Categories     Lunch

Yield 2 servings

Number Of Ingredients 15

4 cloves garlic, minced, divided
2 teaspoons fresh ginger, grated
1 tablespoon honey
1 teaspoon sriracha
¼ cup lime juice
¼ cup reduced sodium soy sauce
1 block extra firm tofu
2 tablespoons sesame oil
1 cup sliced white onion
1 cup sliced carrot
1 cup sliced red bell pepper
½ cup edamame, frozen, thawed
3 cups soba noodle, cooked
1 tablespoon sesame seed
green onion, chopped, to serve

Steps:

  • In a medium bowl, mix together 2 cloves of garlic, the ginger, honey, Sriracha, lime juice, and soy sauce. Set aside.
  • Wrap the tofu in a dish towel, then place a plate on top. Let drain for 10-15 minutes, then remove the plate, unwrap the tofu, and slice into cubes.
  • In a wok or large frying pan, heat the sesame oil over medium heat. Add the tofu and pan fry for 5-7 minutes, stirring occasionally.
  • Add the remaining 2 cloves of minced garlic and the onion and stir until softened, about 1 minute.
  • Add the carrot, bell pepper, and edamame and cook, stirring occasionally, until tender, 2-3 minutes.
  • Add the soba noodles, reserved sauce, and sesame seeds. Cook for 1-2 minutes, stirring occasionally, until warmed through. Remove the pan from the heat.
  • Garnish with green onions, if desired.
  • Enjoy!

Nutrition Facts : Calories 1288 calories, Carbohydrate 214 grams, Fat 26 grams, Fiber 17 grams, Protein 47 grams, Sugar 48 grams

TOFU TURKEY ROAST (GLUTEN-FREE, DAIRY-FREE, EGG-FREE, VEGAN )



Tofu Turkey Roast (Gluten-Free, Dairy-Free, Egg-Free, Vegan ) image

This is a wonderful tasty alternative to the Christmas turkey. It is cooked ahead of time and then reheated and browned before serving. Although the instructions may be long, it is really very easy to make and a lot less fuss than most tofu turkey recipes. The leftovers are just as tasty the next day and are great served cold with a salad. This is a combination of different recipes. This recipe has been revised Dec '08 to include extra tofu to create a thicker layer of "Turkey".

Provided by bearhouse5

Categories     Soy/Tofu

Time 2h45m

Yield 10-12 serving(s)

Number Of Ingredients 29

2 3/4 lbs extra firm tofu (or hard tofu, NOT silken)
5 1/3 tablespoons arrowroot
8 teaspoons nutritional yeast flakes
3 teaspoons powdered agar
4 teaspoons vegan chicken bouillon powder (not too salty)
2 teaspoons sage
1 1/3 teaspoons thyme
1 1/3 teaspoons onion powder
1 1/3 teaspoons garlic powder
1 1/3 teaspoons salt (or to taste, will depend on the bouillon powder)
1 dash black pepper (to taste)
1 -2 tablespoon oil
1 cup chopped mushroom
1 cup chopped celery
1 large onion, chopped
3 garlic cloves, crushed
6 teaspoons Braggs Aminos (or gluten-free soy sauce or tamari)
2 teaspoons sage
2 teaspoons thyme
1 teaspoon marjoram
1 teaspoon celery seed
1 teaspoon salt (or to taste)
1 dash pepper (to taste)
5 cups fresh gluten-free breadcrumbs (I used Multi-Grain Multi-Grain Bread (Gluten, Dairy and Egg-Free))
1/4 cup olive oil
6 teaspoons Braggs Aminos (or gluten-free soy sauce or tamari)
5 teaspoons gluten-free miso (something mellow and not too salty)
4 teaspoons orange juice
1 teaspoon gluten-free mustard powder

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.

Nutrition Facts : Calories 195.9, Fat 12.6, SaturatedFat 2.1, Sodium 672.5, Carbohydrate 11.5, Fiber 3.1, Sugar 2.1, Protein 12.6

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