Turkey Tofu Lasagna Recipes

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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

TOFU LASAGNA



Tofu Lasagna image

Good for people who aren't reluctant to try tofu. After this lasagna you and your guests will love it!

Provided by M.PERRY

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 7

Number Of Ingredients 11

½ (12 ounce) package uncooked lasagna noodles
1 (12 ounce) package firm tofu, crumbled
2 eggs
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
2 tablespoons milk
1 cup spaghetti sauce
1 tablespoon dried parsley
2 cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9x13 inch baking dish.
  • Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
  • Bake in preheated oven for 25 to 35 minutes.

Nutrition Facts : Calories 324.4 calories, Carbohydrate 26.2 g, Cholesterol 81.2 mg, Fat 14.5 g, Fiber 3 g, Protein 24.1 g, SaturatedFat 6 g, Sodium 569.3 mg, Sugar 4.7 g

TURKEY-TOFU LASAGNA



TURKEY-TOFU LASAGNA image

Categories     Poultry     Bake     Low Carb     Kid-Friendly     Quick & Easy     Healthy

Yield 6 generous portions

Number Of Ingredients 15

9 pieces whole-wheat lasagna, uncooked
16 oz pkg ground turkey
2 14 oz pkgs lite firm tofu
1 10 oz package fresh spinach
50 oz (2 jars) pasta sauce of your choice or equivalent amount homemade (I like Paul Newman's Sockerooni and Whole Foods 365 Roasted Vegetable)
6 oz cheese- parmesan, asiago, manchego, or romano
6 tbsp olive oil, divided
Equipment:
9x13 pyrex baking dish
medium-large pot to cook lasagna
medium glass, ceramic or metal bowl
medium-large skillet
small-medium wok or saucepan with lid
fresh basil
salt, black pepper, and oregano to taste

Steps:

  • Preheat oven to 400 degrees. Spread a thin layer of pasta sauce on the bottom of a 9x13 pyrex baking dish. Cook lasagna pasta according to directions on box. When cooked, drain, rinse with cold water, and lay on paper towels or dishtowels. While pasta is cooking, heat 2 tbsp olive oil in a skillet. Cook ground turkey in skillet until brown, then add pasta sauce. In medium sized bowl, mash tofu with hands or potato masher until crumbly. Steam spinach in wok or saucepan in half a cup of water until wilted. Drain. Wrap spinach in paper towels, run under cold water and wring out excess moisture. Add spinach to tofu. Add 4 tbsp olive oil, 1 cup grated cheese, 1/4 cup shredded basil, and salt and pepper to taste. Put aside. Place first layer (1/3) of lasagna in baking dish. Cover with layer of tofu mixture, layer of meat sauce, and layer of shredded cheese. Cover with second layer lasagna, tofu mixture, meat sauce, and cheese. Add third layer of each, finishing with a generous amount of grated cheese and sprinkled oregano. Bake for 45 minutes, let cool ten minutes. Serve immediately.

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