TOFU TURKEY RECIPE BY TASTY
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
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 TURKEY I
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
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
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
THANKSGIVING TOFU
This is an easy and delicious main course for the vegetarians at your Thanksgiving table that mimics the flavors of stuffing. Plus, it doesn't take up any of your precious oven space because it's all done on the stovetop!
Provided by Food Network Kitchen
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
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.
TOFURKEY (TOFU TURKEY)
Make and share this Tofurkey (Tofu Turkey) recipe from Food.com.
Provided by Lifla
Categories Vegan
Time 1h10m
Yield 10 slices, 4-5 serving(s)
Number Of Ingredients 11
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.
SALT AND PEPPER TOFU
The joy of Chinese salt and pepper tofu is the contrasting crispy-on-the-outside, pillowy-on-the-inside textures. There is no need to press the tofu - a quick pat down with a kitchen towel is all that's needed - as the moisture actually helps to keep the interior soft and tender. While potato or tapioca starch is often used for a light batter, nothing beats the accessibility and affordability of cornstarch to produce an enviable crunch. There are many versions of salt and pepper seasoning in Chinese cuisine - some contain Sichuan peppercorns or fennel seeds - but in this recipe, a spicy-sweet combination of white pepper, sugar, ground ginger and five-spice powder shines (See Tip).
Provided by Hetty McKinnon
Categories dinner, weeknight, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make the seasoning, combine the salt, sugar, white pepper, five-spice powder and ground ginger in a small bowl, and stir to combine. Set aside.
- Place the drained tofu onto a clean kitchen towel and pat dry. Cut the tofu into ¾-inch cubes.
- Scatter ¼ cup of the cornstarch onto a large plate or sheet pan. Carefully place the tofu cubes onto the cornstarch, then scatter the remaining cornstarch on top of the tofu. Using clean hands, gently dab each side of the tofu into the cornstarch until it is coated on all sides.
- Line a large plate with a paper towel or a clean kitchen towel.
- Heat a large (12-inch) nonstick or well seasoned cast-iron skillet on medium-high. Add 3 tablespoons of neutral oil and heat until the oil shimmers. Making sure the tofu pieces are not touching each other (you may need to work in batches), add the coated tofu to the skillet and cook for 2 to 3 minutes on each side until the tofu is golden and crispy. Remove and place on the paper or kitchen towel to absorb excess oil. Continue with remaining tofu, adding more oil as needed.
- The empty skillet should still have a small amount of oil, but if it doesn't, add 1 tablespoon more of oil. With the skillet over medium heat, add the scallions and pepper and stir-fry for 30 to 60 seconds until softened and fragrant. Remove with a slotted spoon and drain on the same paper or kitchen towel.
- Transfer the tofu to a plate and sprinkle with about half of the salt and pepper seasoning. Top with scallions and pepper. Serve with rice and the remaining salt and pepper seasoning.
TOFU "TURKEY" WITH STUFFING
Make and share this Tofu "Turkey" with Stuffing recipe from Food.com.
Provided by ziggy
Categories Soy/Tofu
Yield 1 serving(s)
Number Of Ingredients 21
Steps:
- Mash tofu or mix well with hands. Be sure that all of the lumps are out.
- Line a 12" colander with wet cheesecloth over lapping the sides. Add the mashed tofu to the cloth covered colander, press down and cover with the overlapping sides. Place the whole thing in a large bowl. Cover the cheesecloth with a plate that fits inside the colander and place a 5 pound weight on the plate. Refrigerate and let sit for 2 to 3 hours. When time is up, start the stuffing.
- Saute' the onions, celery and mushrooms in the 2 tablespoons sesame oil.
- When soft, add the garlic and all the rest of the stuffing ingredients, except stuffing, mixing well. Stir and cook for 5 minutes.
- Add herb stuffing and mix well.
- Remove tofu from refrigerator and take off weight, plate and top of cheesecloth. Hollow out tofu to within 1 inch of the sides and bottom, placing the tofu in a bowl. Place the stuffing inside the shell and pack in firmly. Cover with the remaining tofu and pat down firmly. Turn stuffed tofu onto a greased baking sheet, flat side down.
- Gently press on sides of "turkey" to achieve a more oval shape. If desired at this point, you may mold "drumsticks" out of one pound of tofu, and place on each side of the "turkey".
- Mix up the basting mixture and baste tofu "turkey" with half of it. Cover the "turkey" with foil, and bake at 400 degrees for about 1 hour.
- Remove foil, baste with all the remaining mixture except a few tablespoons and return to oven for 1 hour more, or until the "turkey" is golden.
- Remove from oven and use rest of basting mix.
- Using at least 2 large spatulas, move to a large plate. Serve with the gravy of your choice, if you wish, and cranberry sauce.
Nutrition Facts : Calories 3122.1, Fat 236.1, SaturatedFat 40.2, Sodium 9728.6, Carbohydrate 91.6, Fiber 33.8, Sugar 31.1, Protein 212.2
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TOFU TURKEY - HEALTHIER STEPS
From healthiersteps.com
Ratings 5Category Main CourseCuisine AmericanTotal Time 1 hr 50 mins
- Make a batch of Cornbread Stuffing, make your own or use store-bought. Set aside. Mix marinade in a medium bowl and set aside
- Place tofu in a food processor and process until fine Add tofu in a large bowl, mix with seasonings.
- If using extra-firm tofu, place a cheesecloth or thin towel (I used parchment paper) inside a colander, add tofu. Cover tofu with cheesecloth or thin towel and then add weights on top of the cloth. Place colander on a place and refrigerate for 2 hours. Skip this step if you are using Super Firm Tofu.
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