Tofu Turkey

Ingredients:

For Turkey:

  • 5 packages extra-firm water packed tofu
  • 2 tsp. ground dried thyme
  • 2 tsp. rubbed sage
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/4 tsp. ground cayenne pepper
  • 1/4 c. McKay’s chicken style seasoning
  • 1 tsp. salt

For Stuffing:

  • 1 1/4 tsp. salt
  • 2 large potatoes, peeled and cut into 1″ cubes
  • 1/2 c. unsweetened almond milk
  • 1 large onion, diced
  • 1 package Tofurky Kielbasa, shredded or torn into small pieces
  • 2 c. fresh mushrooms, chopped
  • 3/4 c. pecans, coarsely chopped
  • 2/3 c. cooked brown rice
  • 1 tsp. salt
  • 4 tsp. McKay’s chicken style seasoning
  • 2 slices whole wheat bread, torn into small pieces

Basting Glaze:

  • 2 Tbsp. Better than Bouillon no-chicken base
  • 2 Tbsp. water
  • 2 Tbsp. canola oil

Instructions:

  1. For Turkey: Drain tofu and squeeze out excess water. Process in batches in a food processor until smooth, then place in a large bowl.
  2. Add the seasonings and mix well. Wet a cheesecloth and wring it out. Line an oval colander with the damp cheesecloth and smooth out any wrinkles.
  3. Place the tofu inside the colander and press it into the sides and bottom.
  4. Cover the tofu with the edges of the cheesecloth and place the colander on a plate. Place a plate on top of the tofu and press it down slightly.
  5. Put a heavy object on a plate to help squeeze the excess water through the cheesecloth. Place in a refrigerator overnight.
  6. For Stuffing: Place potatoes in a medium-size stockpot and cover with water. Add ¾ teaspoon salt and cook until tender.
  7. Drain water from potatoes and mash with a potato masher. Add the remaining ½ teaspoon salt and the almond milk and mix well. Set aside.
  8. Place the onion in a large skillet that has been sprayed with non-stick cooking spray. Saute over medium-high heat until clear.
  9. Add the Kielbasa and the mushrooms and sauté until mushrooms are tender.
  10. Add the remaining ingredients, including the mashed potatoes. Mix well to combine. Set aside.
  11. To assemble the turkey: Remove the tofu from the refrigerator and drain water from the plate on which you placed the colander. Remove the weight and the top plate.
  12. Using a large spoon, scoop out some tofu from the center, leaving at least 1-2 inches on the sides and bottom.
  13. Fill the hollow with the stuffing and top with the scooped out tofu. Smooth out the surface to make it level.
  14. Place a baking sheet large enough to cover the colander opening on top of the colander.
  15. Holding tightly, slowly invert colander onto the baking sheet so that the turkey drops gently onto the dish. Slowly remove the cheesecloth.
  16. Spray the top of the turkey with non-stick cooking spray. Place in an oven that has been preheated to 375 and bake for 15 minutes.
  17. Spray with the non-stick cooking spray again, reduce heat to 350 and bake for 1 hour.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.