I call Thanksgiving Day “Save a Bird Day.” Vegetarian turkey has high nutritional value and tastes scrumptious. I use only organic products for health, and because I am concerned about the declining bee population attributed to new pesticides that may be harmful to the environment.
3 1/2 hours preparation time, plus 4 hours pressed in refrigerator
Tofu Turkey Ingredients:
4 pounds organic extra firm tofu
8 ounces organic portabella buttons
4 medium cloves organic garlic, pressed
2 tablespoons organic rosemary crumbled fine
2 tablespoons organic rubbed sage
Ã?Â½ tablespoon thyme
1 teaspoon organic lemon pepper
Ã?Â½ teaspoon salt
1 tablespoon organic stone ground mustard
4 tablespoon organic olive oil
1/8 cup organic dark soy sauce
1 cup organic orange juice
1 cup organic vegetable broth.
Chop mushrooms until finely minced and press the garlic.
Open packages of tofu and drain the liquid.
Put tofu through a food processor until the even texture of medium to fine curd cottage cheese.
Add the mushrooms, garlic, and seasonings.
Mix until evenly distributed.
Place a colander into a larger bowl.
Line the colander with a wet cheesecloth that drapes a few inches over the colander’s sides.
Press the tofu mixture firmly with the fist into the colander.
*Hint: Use plastic disposable gloves.
Drain liquid again.
Fold the sides of the cheesecloth over the top of the tofu mixture so that it is completely covered.
Place a dinner plate on top of the tofu and place a food jar as a weight on top to press liquid out of the tofu mixture.
Place in refrigerator at least 4 hours.
Mixing the Marinade
Pour the liquids into a mixing bowl.
Add the seasonings.
Stir with a spatula or wooden spoon, pressing the mustard against the sides of the bowl, until it is dissolved and the marinade is well blended.
Shaping the Tofu Turkey
Preheat oven to 550 degrees.
Remove the tofu mixture from the refrigerator and drain the liquid.
Line a shallow baking pan or cookie sheet with aluminum foil.
Using gloves, lift the tofu mixture out of the colander by holding onto all corners of the cloth, and place it onto the center of the lined pan.
Mold the tofu into a large oval.
Scoop out tofu from the center, working towards the bottom and sides. Place the scooped tofu into another bowl. Leave a 1 Ã?Â½ inch shell on the bottom and sides of the “turkey”.
Fill the cavity with stuffing to the top.
Cover the opening with some of the scooped out tofu.
Mold balls in your hands with tofu mix and stick them to each side of the “turkey.”
Make the drumsticks longer by adding more shaped tofu mixture.
Smooth the shape so that it is firm and shaped well.
Baste the entire exposed mound generously with olive oil.
Bake on center rack for 25 minutes.
Remove the tofu turkey and turn the oven down to 375 degrees.
Let the tofu turkey sit for ten minutes, then baste with the marinade.
Make a tent from aluminum foil that completely covers the tofu turkey.
Replace it into the oven, basting every fifteen minutes.
Cook for 1 hour and fifteen minutes longer.
The tofu turkey should cool for an hour before carving so that the slices hold their shape firmly. If it cools down too much, pour hot gravy over the slices.
Cranberry Walnut and Portabella Mushroom Stuffing
1 Ã?Â½ hours preparation, plus 4 hours in refrigerator
*Hint: Use less total time by refrigerating while tofu turkey is also chilling.
1 large organic red onion
8 ounces organic portabella mushroom buttons
Ã?Â½ cup organic raisins
1 cup organic dried cranberries
8 ounces organic shelled organic walnuts
2 loaves organic seeded bread
Ã?Â¼ teaspoon organic allspice
Ã?Â¼ teaspoon organic clove
Ã?Â¼ cup organic orange juice
4 cups water
Ã?Â¼ cup organic coconut spread or oil
A few drops of olive oil
Mince the onion and mushrooms, then sautÃ?Â© together in coconut spread or oil over medium low heat, stirring frequently, for fifteen minutes.
Remove from heat.
Mix orange juice and water together.
Chop walnuts into small pieces.
In a large bowl, break up bread by hand.
Stir in raisins, cranberries, walnuts, spices.
SautÃ?Â© mixture intermittently while adding orange water a little at a time.
Crumble and mix by hand until ingredients are evenly distributed and all of the bread is moist.
Refrigerate at least 4 hours.
*HINT: Use disposable plastic gloves while mixing the bread with ingredients.
Most of the stuffing will fill the cavity of the tofu turkey.
Preheat oven to 325 degrees.
Grease a small (8 or 9 inch) baking pan with a little olive oil and fill it with stuffing left over to cook as a side dish.
Bake 45 minutes.
Allow to sit a few minutes before serving.
Onion Gravy Ingredients:
Ã?Â½ large organic red onion
1 medium organic garlic clove
Ã?Â¼ teaspoon sea salt
Ã?Â¼ teaspoon organic lemon pepper
1 tablespoon organic rubbed sage
6 tablespoons organic whole wheat flour
1/8 cup organic olive oil
Ã?Â½ tablespoon organic dark soy sauce
3 cups organic vegetable broth
1 cup cold water
Mince the garlic and slice the onion into rings.
SautÃ?Â© with olive oil and seasonings, stirring constantly, for twelve minutes.
Add soy sauce and stir until onions are evenly coated.
Remove from heat.
Mix the flour in cold water until dissolved.
Pour vegetable broth into a medium saucepan.
Add the onion mixture.
Cook on medium heat.
Slowly add flour mixture into broth, stirring constantly.
Simmer on low heat for an additional fifteen minutes, or until consistency is thick, smooth, and without lumps.