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Totally Tasty Tofu Turkey

Undoubtably every holiday vegans across the world face the same dilemma: what to have as the main course for dinner that is as delicious and filling as its meaty counterparts. In comes the Tofurkey...but this one actually tastes good! My self-professed "Meatatarian" son even liked it. Mine is an adaptation of a recipe by  Bevin Donahue in which the changes I made were primarily based upon the availability of the ingredients that I had on hand. Just in time for Christmas, without further ado, here it is!

Vegan Gluten Free Stuffing

  • 1 celery stalk, chopped
  • 1/2 medium-sized yellow onion, chopped
  • 3 medium-sized mushrooms, finely chopped
  • 1T minced garlic
  • a dash of red wine (because that goes in everything, right???)
  • 2C cooked brown rice
  • 1T Vegan butter
  • 1t orange zest (or more to taste)
  • Seasoning to taste: Bragg's Nutritional Yeast, garlic powder

Tofu Turkey Base

  • 4 packages firm or extra firm tofu, pressed and drained
  • 3T vegetable broth or water
  • Seasoning to taste: Bragg's Nutritional Yeast, garlic powder, seaweed, cayenne, celtic sea salt, Bragg's Liquid Aminos
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Method

Tofu Base

After pressing and draining your tofu (I do it overnight in a colander with paper towels and a tea kettle full of water on top of it in the sink) use a food processor to crumble the tofu. While running the food processor, slowly add the vegetable broth or water until the tofu mixture becomes smooth, then add your seasonings. (We first made this on Thanksgiving after just moving into our new home, therefore my little helper went to work with the potato smasher, but a food processor works much better to get the right texture for it to hold together while cooking.) 

Line a colander with cheesecloth or muslin-I had neither when I made it so I used wet paper towels sprayed with non-stick olive oil cooking spray-hey, you gotta make it work with what you got! Pour 2/3 of the tofu mixture on to the lined colander, spreading to a thickness of about 2/3 of an inch. Let rest for about 15 minutes.

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Stuffing

Saute the onion, celery, garlic and mushrooms on medium high heat with the vegan butter until the onions become transparent. Then add the rice, red wine, orange zest and other seasonings. Cook until the liquid is absorbed. Remove from the heat and set aside to cool. Preheat the oven to 350 degrees. The original recipe says to line a baking dish with parchment paper, but I used a pizza tray sprayed with non-stick olive oil cooking spray.

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Pour the cooled stuffing into the prepared tofu base in the colander and cover with the remaining tofu mixture. Carefully invert the stuffed tofu onto the baking dish (or pizza tray) and remove the cheesecloth. 

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Bake for one hour, basting every 15 minutes with the liquid from the bottom of the dish/pan.

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Since I wasn't able to use a food processor to make my tofu mixture smooth, my Tofurkey cracked a little on top when cooked, but it was still sooooo delicious and filling! This is a great dish to add to your holiday meal, sure to please vegans and "Meatarians" alike!

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