How Do I make a Tofurkey? by Anita Sands Hernandez

The answer is....EASILY!   

For the Turkey PART: (Cut recipe in half for smaller party).
5 pounds of firm tofu
1 pound of tofu for the "drumsticks" - optional

Stuffing:
2 tablespoons toasted sesame oil (Asian shops)
1 large onion, chopped fine
1 and 1/3 cup celery, diced (about 4 stalks)
1 cup mushrooms, finely chopped
half can chopped water chestnuts, drained, dried.
3 to 4 cloves garlic, minced
1/4 cup sage (may use 1/8)
2 teaspoons marjoram
2 teaspoons thyme
1 teaspoon winter or summer savory
salt and pepper to taste
1 teaspoon rosemary
2 teaspoons celery seed powdered is best do it yourself maybe!
1/4 cup soy sauce or tamari or amino broth by Braggs
2 tbspoons TOASTED SESAME SEEDS, done on thick pan. Golden
3 cups Pepperidge Farm Herb Stuffing

Basting mixture:
1/2 cup toasted sesame oil
1/4 to 1/3 cup soy sauce or tamari
2 tablespoons miso
2 tablespoons orange juice with 2 tbpoons honey in it
1 teaspoon mustard of choice

Mash tofu or mix well with hands. Be sure that all of the lumps are out.
Line a 12" colander with wet cheesecloth over lapping the sides. Add the
mashed tofu to the cloth covered colander, press down and cover with the
overlapping sides. Place the whole thing in a large bowl. Cover the
cheesecloth with a plate that fits inside the colander and place a 5
pound weight on the plate. Refrigerate and let sit for 2 to 3 hours.
When time is up, start the stuffing. Saute' the onions, celery and
mushrooms in the 2 tablesoons sesame oil. When soft, add the garlic and
all the rest of the stuffing ingredients, except stuffing, mixing well.
Stir and cook for 5 minutes. Add herb stuffing and mix well. Remove tofu
from fridge and take off weight, plate and top of cheesecloth.

Hollow out each brick of tofu to within 1 inch of the sides and bottom, placing the tofu in a
bowl. Place the stuffing inside the shell and pack in firmly.
You can do the turkey as many small breasts, or 'drumsticks' rather than one
big ROUND DOME SHAPED TURKEY. This may be a better way
to cook your turkey to get flavor, but it's your call.

This one was glazed with carmelized onions and prunes.

Turn each stuffed miniature tofu 'bird' onto a greased baking sheet, flat side down.
Gently press on sides of "turkey" to achieve a more oval shape.
If desired at this point, you may mold "drumsticks" but at this party, each
HUMP is a small breast, with stuffing.  Or make the gigantic round dome.
Big breast.

Mix up the basting mixture and baste tofu "turkey" with half
of it. Cover the "turkey" with foil, and bake at 400 degrees for about 1
hour. Remove foil, baste with all the remaining mixture except a few
tablespoons and return to oven for 1 hour more, or until the "turkey" is
golden. Remove from oven and use rest of basting mix. Using at least 2
large spatulas, move to a large plate. Surround in fluffy parsley or coriander.
Sprigs if Rosemary here and there. Serve with the gravy of your choice, if you wish, and
real, homemade cranberry sauce made with tons of lemon/ orange peel,
lemon juice. Some like pecans in sauce too..  Reserve some toasted sesame seeds
to STICK to the outside of TOFURKY, after you remove it from oven. Garnish wi.
caramalized onion rings, radishes, a circle of prunes or crab apples & pretty green leaves.

 
MAN, I LOVE THIS STUFF!
Could eat it ALL DAY!

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