Tofu Turkey

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Recipe submitted by hurn@Primenet.Com (Edward Braswell)

Tofu Turkey

Ingredients (use vegan versions):

5 lb Medium firm tofu
1/2 cup Sesame oil
1/4 cup Tamari

Directions:

Mash tofu well. (For optimal results, blend a firm Chinese style tofu with a smaller portion of Japanese style, such as Mori-Nu Firm.) Line an 11 colander with a single layer of moistened cheesecloth. Transfer tofu to colander. Press tofu to flatten, and fold edges of cheesecloth over it. Place a cake tin or other flat object over the surface of the tofu and weigh it down with a heavy object (about 5 lbs) to press the liquid from the tofu.

After the tofu has drained for 1 hour, hollow out to within 1 inch of the colander. Fill the cavity with your favorite stuffing. Pack in stuffing and cover with the remaining tofu. Pat down so surface is flat and firm. Oil a roast or turkey pan, place pan over colander, and flip over so that flat surface of filled tofu faces down. Remove cheesecloth.

Mix sesame oil and soy sauce to use as a basting liquid. Baste tofu with liquid. Bake covered at 400 deg. F for 1 hour. Remove cover, baste, and return to oven to bake uncovered until top becomes golden brown, about one hour more. Baste again at least once during remaining cooking time.

From The Fund for Animals, P.O. Box 770243, Houston, TX 7721

i am in recipe search heaven, thanks !! I will try this tofu turkey soon.. thanks again

Archived comment by: kelly

Did it ! im eating it right now/ its excellent ! The family thought chicken was roasting, when they came into the house... (not a plus for me, personally !) I did use more of the soy sauce & sesame oil than in this recipe-- twice as much.. Thanks !!

Archived comment by: kelly

being new to this lifestyle, does this recipe have a shelf life in the frig? also, can any tofu that has been cooked be frozen? what freezer life is there? is the texture,taste retained? what is the best way to store? thanks

Archived comment by: wanda

Try adding nutritional yeast, garlic granules and sea salt to your tofu base before pressing it and you'll get a much tastier dish. I add about 1/8 c. of nutritional yeast, 2 tablespoons of garlic granules and 2 teaspoons of sea salt for every five pounds of tofu I press. I make a great stuffing that has cashews in it, and then I make a gravy out of ground cashews, whole cashews, some flour, a little vegetable stock, nutritional yeast flakes and some REAL garlic and its great. Try it!!!!

Archived comment by: may

Wanda: From my experience, the tofu turkey has a shelf-life of about a week after its been cooked, but you can make it on Wednesday, cook it Thursday and then you'll have a week from Turkey-less day before it starts to taste a little funky. I've also noticed that it doesn't freeze very well...the tofu changes texture and gets very grainy when frozen, and its not particularly good in this form. What I'll do sometimes is make a very large tofu turkey...I've used a big salad collander and made one that was 10 pounds for a family gathering (cook bigger ones slowly and at a lower temperature) and then made a variety of tofu-based dishes...tofu turkey stroganoff, tofu turkey sandwiches (hot and cold, with and without cranberries), tofu turkey soup (just use the cashew gravy I talked about in my last message and add broth, veggies and chunks of tofu turkey) and tofu turkey burritos. I even made tofu turkey shepherds pie by crumbling it in a caserole, adding veggies and topping it with leftover mashed potatoes. Good luck with it.

Archived comment by: may

I have been lacto-avo for about ten years now and think the vegetarian products in the store are too expensive. I would like to try this this recipe, but I am wondering if this would actually feel like turkey. I mean actually give your, (or non vegeterians) teeth, something to dig into like some of the store-bought products do. Please Help!!! I will be checking back for someone to respond

Archived comment by: twomp

I haven't tried this recipe yet, but for a more toothsome meaty texture, I would freeze the tofu turkey for a week before you cook it. Be sure to thaw it well first!

Archived comment by: psycho88