|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 46g||59%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Thanksgiving, make your own homemade tofu turkey, complete with a vegetarian stuffing inside. There are a few steps involved, but the process is very simple and worth the time and effort. A homemade tofu turkey will be the pride and joy of your vegetarian or vegan Thanksgiving celebration, impressing even the meat-eaters at the table.
Serve your homemade tofu turkey with vegetarian gravy and a variety of vegetarian side dishes.
- 5 (14-ounce) blocks firm or extra-firm tofu (well pressed)
- 2 tablespoons fresh sage (chopped)
- 1 tablespoon fresh thyme (minced)
- 1 tablespoon fresh rosemary (minced)
- 1 tablespoon vegetable broth powder
- 2 tablespoons poultry seasoning
- 1/4 cup balsamic vinegar
- 1/3 cup red wine
- 2 teaspoons Dijon mustard
- 2 tablespoons soy sauce
- 2 cups prepared vegetarian stuffing
Gather the ingredients.
Working in batches as needed, process the tofu in a blender or food processor until smooth and creamy.
Add the tofu to a large mixing bowl, and stir in the sage, thyme, rosemary, vegetable broth powder, and poultry seasoning, stirring well to combine.
Line a colander with cheesecloth or a thin towel.
Spoon the tofu into the colander and place a layer of cheesecloth or a thin towel on top. Put 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 some of the tofu in the middle, setting it aside in a bowl, creating a well; leave about 1 1/2 inches of a tofu "shell" in the colander.
Gently pat your stuffing into the well, then gently press the remaining tofu on top.
Preheat the oven to 350 F. Lightly grease a baking sheet and invert it on top of the colander. Carefully flip everything over so the colander is upside down on top of the baking sheet. Remove the colander and cheesecloth.
In a small bowl, whisk together the balsamic vinegar, red wine, Dijon mustard, and soy sauce.
Generously baste or brush the mixture on the tofu.
Bake for about 90 minutes, basting every 15 minutes.
Serve and enjoy.