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The tofurkey that I make every year (and plant-rich gravy)

11/10/2021 09:16:41 AM

Nov10

Leslie Coff

Tamari, Extra-firm tofu, poultry seasoning, salt, pepper, lightly toasted sesame oil
(gravy recipe separate)

Four or five packages of extra-firm tofu.
Crumble into a bowl.
Add 3-4 tablespoons of poultry seasoning (plus some salt and pepper).
Add 2 tablespoons of sesame oil (light, toasted)

Mix altogether. Line a rounded colander with cheesecloth and press tofu mix into the colander, filling it completely – and even a bit overfull. Fold cheesecloth over the top.   

Take a small plate which is a little bit smaller than the diameter of the colander opening, place on top.   Use a heavy weight (glass gallon jug filled with water or similar) and place over the plate.   Put colander onto a large plate or platter which can easily collect liquid which will drain.

Let sit, draining with heavy weight, for three to four hours.

Scoop out tofu mix in the center, leaving 1 to 1-1/2 inches border all around the colander. Fill the center with stuffing and press down to firmly pack.
(can use bread stuffing, rice stuffings, cornbread stuffing).
Add removed tofu mix onto the top, sealing the stuffing, replace the plate and the weight and press another hour.

Remove the plate and the weight. Invert a baking dish on the colander and turn over so tofurkey dome is in baking dish. Gently remove the cheese cloth. Mix ½ cup tamari and ½ cup lightly toasted sesame oil with 1 teaspoon poultry seasoning.   Brush mixture all over the top of the dome until light brown.

Cover with foil, put in oven preheated to 350 degrees and cook for 30 minutes.  Remove from oven, baste with oil/tamari mixture, cover with foil and cook an additional 30 minutes. Remove foil, baste again and cook a final 30 minutes or until golden brown.

Let sit 10 minutes and then slice with a sharp knife, so slices are tofu around the edges and filled with stuffing.

Garnish with parsley, orange slices and serve with gravy (Recipe follows).


Vegan Mushroom Pecan Gravy

 

  • 2 cups button mushrooms, very thinly sliced
  • 2 cups fresh shiitake mushrooms, very thinly sliced
  • 2 large shallots, thinly sliced
  • Pinch sea salt
  • 2 tsp. tamari or soy sauce
  • 1 cup plant milk (unsweetened, unflavored)
  • 1 cup dashi stock or vegetarian broth 
  • 1 tbsp. Corn starch or arrowroot powder
  • 1 tbsp. Dry white wine or mirin
  • Black pepper to taste
  • ¼ cup toasted pecans.

(I usually triple this recipe. One cannot have too much gravy — ever)
 

  1. Heat a splash or two of water in a saucepan over a medium heat. 
  2. Add all the mushrooms, sea salt and tamari and shallots —  and sauté for7 minutes. 
  3. Reduce the heat to low, cover and cook for 10 minutes. Whisk in the milk and stock. 
  4. Dissolve the arrowroot/corn starch in a little cold water, add to the pan and stir constantly to avoid lumps. 
  5. Simmer for 15 minutes, or until thickened, whisking often. Add more water if necessary, to reach the desired consistency. Stir in the mirin and black pepper to taste. 
  6. May be blended into a cream gravy.
  7. Add toasted pecans at the end.
April 30, 2025 2 Iyar 5785