Meatless Monday: Tofurkey
By: Leah Rodrigues
Published: November 19, 2012

If you are celebrating Thanksgiving vegetarian style, this homemade Tofurkey is a must-make main dish.  Impress your friends and family by taking this showstopper out of the oven.  The tofu is flavored with traditional Thanksgiving herbs and spices including rosemary, thyme and sage.  You can fill this "bird" with your favorite stuffing recipe and bake.  With a delicious tofurkey, no one will miss the meat.
Tofurkey
Ingredients:



5 blocks firm or extra-firm tofu, well pressed
2 tablespoons fresh chopped sage
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
1 tablespoon vegetable broth powder
2 tablespoons poultry seasoning
1/4 cup balsamic vinegar
cup red wine
2 teaspoons Dijon mustard
2 tablespoons soy sauce
2 cups prepared vegetarian stuffing
 
Directions:
 








Process the tofu in a blender or food processor until smooth.


   
Add the tofu to a large mixing bowl; stir in the sage, thyme, rosemary, vegetable broth powder and poultry seasoning, stirring well to combine.


   
Place the tofu in a colander lined with cheesecloth and add layer of cheesecloth top. Place a weight on top of the towel to gently press the tofu. Place on a plate or towel and chill for at least 3 hours.


   
Once the tofu is chilled and firm, scoop out the tofu in the middle, leaving a 1 1/2 inch tofu shell in the colander.


   
Gently pat your stuffing into the tofu, then gently press the extra tofu on top.


   
Carefully invert the colander onto a lightly greased baking sheet.


   
Whisk together the balsamic vinegar, red wine, Dijon mustard and soy sauce, and baste or brush the tofu.


   
Bake for about 1 1/2 hours at 350 degrees, basting every 15 minutes.

Process the tofu in a blender or food processor until smooth.


     
Add the tofu to a large mixing bowl; stir in the sage, thyme, rosemary, vegetable broth powder and poultry seasoning, stirring well to combine.


     
Place the tofu in a colander lined with cheesecloth and add layer of cheesecloth top. Place a weight on top of the towel to gently press the tofu. Place on a plate or towel and chill for at least 3 hours.


     
Once the tofu is chilled and firm, scoop out the tofu in the middle, leaving a 1 1/2 inch tofu shell in the colander.


     
Gently pat your stuffing into the tofu, then gently press the extra tofu on top.


     
Carefully invert the colander onto a lightly greased baking sheet.


     
Whisk together the balsamic vinegar, red wine, Dijon mustard and soy sauce, and baste or brush the tofu.


     
Bake for about 1 1/2 hours at 350 degrees, basting every 15 minutes.