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TOFURKEY

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I created this recipe for thanksgiving while I was living in Korea because I couldn't get any premade vegan meats in the town I lived in.

Rate this recipe 4/5 (3 Votes)
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Ingredients

  • 2 blocks extra firm Indian tofu, crumbled
  • 1/2 tbsp sage
  • 1 tbsp vegetable bullion
  • 1 tsp rosemary, ground
  • 1/4 cup nutritional yeast
  • 1/2 tsp marjoram
  • 1/4 tsp mace
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • MARINADE
  • 1/2 red onion, diced
  • 1/2 tbsp garlic, minced
  • 1/4 cup vegan margarine, melted
  • 1/3 cup soy sauce
  • 2 tbsp red wine vinegar
  • 2 tbsp red wine
  • 2 tbsp molasses
  • 3 tbsp balsamic vinegar
  • 1/4 cup orange juice
  • 2 tbsp Dijon mustard

Details

Servings 8
Level of difficulty Average
Preparation time 50mins
 Cooking time 120mins
 Cost Average budget

Preparation

Step 1

Put crumbled tofu in a bowl. Use another bowl to press tofu between. Flip upside down on a plate to press out as much liquid as you can overnight in a refrigerator.

Step 2

Once tofu is dried mix in spices. Shape into desired shape.

Step 3

Combine marinade. Pour marinade over tofu. Let marinate at least 2 hours.

Step 4

Preheat oven to 425*F. Bake tofu in marinade for 2 hours or until browned. Baste ever 15 minutes.

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Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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