[this recipe thanks to Natalie on vegweb.com]
Even if you love turkey, this recipe stands on its own merits. Give it a try!
Traditional Tasting Tofurkey
5 (12-ounce) blocks firm or extra firm tofu [editor's note: Tofu Yu plain tofu is firm]
1/4 to 1/2 cup fresh chopped herbs (I use savory, rosemary, sage and basil)
1-1/2 tablespoons vegetable stock powder or vegan chicken stock
2 teaspoons vegan poultry seasoning, or more to taste
salt, to taste
pepper, to taste
1/4 cup balsamic vinegar
1/4 - 1/2 cup red wine
1/4 cup chopped fresh herbs (same as you used in tofu)
1 tablespoon veg stock powder dissolved in a couple tablespoons of hot water
salt and pepper to taste
1 teaspoon of mustard (Dijon or seed works best)
add a sprinkle of hot pepper flakes if you like (I always do)
1. Roast: Blend tofu in blender or food processor until lumps are gone. You can mash by hand, but I prefer to blend it for a better consistency. Transfer to a large bowl, stir in herbs, vegetable stock powder poultry seasoning, salt, and pepper.
2. Line a medium, round bottomed colander with one layer of cheese cloth or a clean dish towel. Put the tofu mixture in colander and fold remaining cheese cloth over the top. Place the colander on a plate (to catch excess water being squeezed out) and put a heavy weight on top. Put in the fridge and press for 2 to 3 hours, or overnight if possible.
3. After pressing and with the tofu still in the colander, scoop out the center, leaving about an inch of tofu around the edges. Place your stuffing in the cavity. Put the tofu mixture you scooped out over the stuffing and press down firmly.
4. Flip the formed turkey on to an oiled cookie sheet, use the excess tofu to form the turkey legs and wings for an added turkey look.
5. Marinade: In a bowl, whisk together all the marinade ingredients. Taste and adjust spices to taste, if necessary. Brush the whole turkey with the marinade.
6. Cook at 350 degrees Fahrenheit about 1-1/2 hours, brushing with marinade every 15 minutes or whenever you remember to.
The turkey can cook for as long as you need it to. Once, I let mine cook all day, basting it about every half hour or so and it turned out great. I usually put it in the oven as I'm starting the rest of the meal. By the time the potatoes and all the veggies are done, the turkey is ready to go.
Serves: 6 or so people; Preparation time: 30 minutes; Cooking time: 1-1/2 hours