Although I’ve been a vegetarian for more than 25 years, my mom and dad have still not ventured into cooking veg*an holiday food. So every year, I take a tofu ‘turkey’ to Montreal, frozen, and heat it up when they’re cooking their meal. It travels well, and it’s nutritious, tasty and festive.
You’ll probably have to spend some time at the store getting all the spices and other ingredients, but assembling the ‘turkey’ doesn’t take long. It needs to be made over three days, and takes about 15 minutes each day.
Enjoy! Serves about four people. Double the recipe to serve eight.
Homemade tofu ‘turkey’
- 1 tablespoon oil
- 1/2 large onion, chopped finely
- 2/3 cup celery, diced
- 1/2 cup mushrooms, chopped finely
- 2 cloves garlic, minced
- 1 teaspoon sage
- 1 teaspoon marjoram
- 1 teaspoon thyme
- 1 teaspoon savory
- 1/2 teaspoon rosemary
- 1 teaspoon celery seed
- salt and pepper
- 2 tablespoons soy sauce
- 1 1/12 cups vegan herb stuffing (or use bread crumbs: crumble half a baguette that’s a few days old and dry)
Saute the onion, celery and mushrooms. When soft, add the garlic and spices. Cook for five minutes. Add herb stuffing or breadcrumbs, and mix well. When cool, roll into a ball, compress, cover with plastic film, and put in freezer until frozen.
- 1 pound firm tofu
- 1 pound silken tofu
- 1 teaspoon sage
- 1/2 teaspoon marjoram
- 1/2 teaspoon thyme
- 1/2 teaspoon savory
- 1/4 teaspoon rosemary
Crumble firm tofu and add silken tofu: mix with hands. Add spices. Put a couple of 20-inch pieces of plastic film in a cross on a plate, and put half of tofu mix on the plastic.
Take stuffing from freezer, remove plastic film, and put on top of tofu mix on plastic. Pour rest of tofu mix over the stuffing ball, so it covers the stuffing completely. Make into a ball, press down on the ball so there’s a base (so it doesn’t roll around), wrap it in the plastic and put back in the freezer until frozen.
- 1/4 cup oil
- 1 teaspoon soy sauce
- 1/2 tablespoon of vegetable base
- 1 tablespoon orange juice or syrup
- 1/4 teaspoon dry mustard
Mix, and put into a little glass container for traveling.
Cooking: Heat oven to 375 degrees. Thaw and put tofu turkey into baking pan, and pour half of basting mixture over it. Cook for 30 minutes. Add rest of basting mixture and cook for another 15 minutes.
Gravy: I use a packaged vegan mix. You can also try a gravy recipe like this one: http://vegetarian.about.com/od/saucesdipsspreads/r/misogracy.htm
Cranberry sauce: I make my own, but you can (of course!) buy it ready-made.