While many of you insatiable carnivores rip into the flesh of a giant bird this Thanksgiving, we who abstain (for moral or health reasons) get to look forward to a nice tofu turkey, or tofurkey.
Tofurkey has become quite popular in America over the last couple of years. Many non-meat-eating people can still enjoy a “traditional” holiday meal with their families without having to slaughter anything at all. In fact, there is actually a commercial tofurky made by Turtle Island Foods. But why not try your hand at your own version of tofurkey with vegetarian stuffing? Give this recipe a whirl and have a cruelty-free Thanksgiving.
Tofurkey:
(serves about 10)
Ingredients
* 5 (16 ounce) packages extra-firm tofu
* 2 tablespoons sesame oil
* 1 red onion, finely diced
* 1 1/3 cups diced celery
* 1 cup chopped mushrooms
* 2 cloves garlic, minced
* 1/8 cup dried sage
* 2 teaspoons dried thyme
* Salt and pepper for taste
* 1 1/2 teaspoons dried rosemary
* 1/4 cup tamari
* 3 cups prepared herb stuffing
* 1/2 cup sesame oil
* 1/4 cup tamari
* 2 tablespoons miso paste
* 5 tablespoons orange juice
* 1 teaspoon honey mustard
* 1/2 teaspoon orange zest
* 3 sprigs fresh rosemary
Directions:
1. 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. Lay a heavy weight on top of the tofu. Refrigerate the colander, tofu and weight for two to three hours.
2. Make the stuffing: In a large frying pan, saute onion, celery and mushrooms in two tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt, pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for five minutes. Add prepared herb stuffing and mix well. Remove from heat.
3. Preheat the oven to 400 F. Grease a cookie sheet.
4. Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl. Mix well.
5. 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.
6. 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.
Vegetarian Stuffing:
Ingredients (use vegan versions):
6 cups diced bread
2 tablespoons margarine
1 medium onion, diced
3 stalks celery, sliced
2 large carrots, peeled and thinly sliced
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 cup chopped fresh parsley
3 tablespoons raisins
1/4 cup each, walnuts and pecans
1/2 teaspoon salt, or to taste
1 1/2 cups vegetable stock
1/2 to 3/4 red delicious apples, optional
Directions:
Preheat oven to 350 F. Place diced vegan bread in a 9 x 13 baking pan and place in oven for about 15 minutes until the vegan bread is well toasted. Meanwhile, warm the margarine in a saucepan and saute onion, celery and carrots over medium heat until onion is translucent.
Remove vegan bread from oven and add onion mixture, herbs, parsley, raisins, optional apple, nuts and salt. Mix well. Carefully drizzle the stuffing with vegetable stock and toss gently.
Bake, uncovered, for 20 to 30 minutes.
Season with black pepper, if desired.
Serves six to eight.