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- Sep 17, 2017
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So, I was thinking about thanksgiving this year, and at first I was considering buying a tofurkey roast. Then I thought, why not make one instead? I love to cook, especially new and creative dishes, so this sounds perfect. I found a recipe online that sounds perfect. (I do not remember the url, delete if this is not allowed to post).
Here is the recipe:
Ingredients:
5 blocks extra firm tofu, pressed and drained
2 tbsp. sage
2 tbsp. poultry seasoning
1 tbsp. each of thyme, rosemary, and vegetable broth powder (I actually have my own broth powder that I made, that I use in place of chicken stock. It tastes almost identical to chicken! I know this is supposed to be turkey not chicken, but I figured it would still be a good substitute.)
1/4 cup balsamic vinegar
1/3 cup red wine
2 tsp Dijon mustard
2 tbsp. soy sauce
Directions:
Process tofu in food processor til smooth and creamy. Put in mixing bowl with the sage, thyme, rosemary, broth powder, and poultry seasoning. Mix well. Line a colander with cheesecloth or towel. Place tofu in colander, with another layer of cheesecloth on top. Place on a plate with a weight on top. Chill for three hours. Scoop out a hole for stuffing, then press tofu back over the hole. Invert into baking sheet. Mix remaining ingredients in bowl. Bake tofurkey for 90 minutes at 350 degrees, basting with remaining mixture every 15 minutes.
Let me know what you guys think! Any advice for making this better? What kind of wine would be best for basting? Anything else I should try? Also, what kind of stuffing do you think would work for this?
Any advice would be great!!
Here is the recipe:
Ingredients:
5 blocks extra firm tofu, pressed and drained
2 tbsp. sage
2 tbsp. poultry seasoning
1 tbsp. each of thyme, rosemary, and vegetable broth powder (I actually have my own broth powder that I made, that I use in place of chicken stock. It tastes almost identical to chicken! I know this is supposed to be turkey not chicken, but I figured it would still be a good substitute.)
1/4 cup balsamic vinegar
1/3 cup red wine
2 tsp Dijon mustard
2 tbsp. soy sauce
Directions:
Process tofu in food processor til smooth and creamy. Put in mixing bowl with the sage, thyme, rosemary, broth powder, and poultry seasoning. Mix well. Line a colander with cheesecloth or towel. Place tofu in colander, with another layer of cheesecloth on top. Place on a plate with a weight on top. Chill for three hours. Scoop out a hole for stuffing, then press tofu back over the hole. Invert into baking sheet. Mix remaining ingredients in bowl. Bake tofurkey for 90 minutes at 350 degrees, basting with remaining mixture every 15 minutes.
Let me know what you guys think! Any advice for making this better? What kind of wine would be best for basting? Anything else I should try? Also, what kind of stuffing do you think would work for this?
Any advice would be great!!