TOFURKEY

By

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

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  • 8
  • Average
  • 50 mins
  • 120 mins
  • Average budget

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

Preparation

Step 1

Put crumbled tofu in a bowl. Place a heavy bowl over the tofu to press out as much liquid as you can. Place bowls on a plate to drain in the refrigerator overnight.

Step 2

Saute onion and garlic until caramelized. Combine marinade ingredients.

Step 3

Mix drained tofu with spices. Pour marinade over tofu. Let marinate at least 2 hours.

Step 4

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

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