Tofurky (Torfurkey) Recipe - How To Perfect Cook Tofurky
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Photo by Peter Gosselin of West Warwich, RI.

I am not a vegetarian or vegan, but I have several family members who are. For them and my many readers who are also either vegetarians or vegans, I created this web page on how to cook Tofurky. Tofurky is very popular "mock" meat substitute to serve for Thanksgiving and Christmas dinners.

Tofurky (Tofurkey)

According to the Turtle Island Foods of Hood River, Oregon (the manufacturers of Tofurky), the product is a 100% vegan roast made out of tofu and vital wheat gluten which is combined with seasonings which is pre-cooked. The tofurky roast is roughly the size of a small ham or turkey loaf. Just like you would cook a turkey, you put it in a roasting pan with the basting of your choice for moisture and flavor. I slightly adapted and added to the cooking instructions available on the tofurky box.

For more great Recipes, check out my Vegetarian Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.

 


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Tofurky (Tofurkey) - How To Cook Tofurky:

Recipe Type: Vegetarian, Vegetables
Yields: 6 servings
Prep time: 20 min
Cook time: 2 hr


Tofurkey PackageIngredients:

1 purchased stuffed Tofurky Roast
3 to 4 potatoes, quartered and peeled
3 large carrots, cut into 2-inch pieces
1 large onion, cut into pieces or use small whole boiling onions
Vegan Gravy - Basting Liquids (see recipe ideas below)

NOTE: Add as many vegetable as you desire. Be creative and add different types of vegetables.


Preparation:

Thaw frozen Tofurky Roast in the refrigerator for at least 24 hours prior to cooking. NOTE: Unopened Tofurky Roast can be kept refrigerated for 30 days.

Preheat oven to 300 degrees F.

When Tofurky is thawed and you are ready to cook, carefully remove plastic casing using sharp scissor or sharp knife. Remove roast from plastic casing.

Place roast either in a tightly covered casserole dish, or wrap with aluminum foil with the desired prepared vegetables.

You can use organic vegetable or mushroom broth/stock for basting. Some other ideas/options for basting liquid below (be creative):
 

Basting Option 1:

Basting Option 2:

Basting Option 3:

Basting Option 4:

1/2 cup olive oil (or other vegetable oil)
1/4 cup organic vegetable broth
1/4 cup soy sauce or tamari
2 tablespoons red wine
1 teaspoon mustard of choice

1/2 cup olive oil (or other vegetable oil)
1/2 cup organic vegetable broth
Garlic cloves, minced
1 teaspoon ground sage

1/2 cup fresh-squeezed orange juice
Garlic cloves, minced
1/4 cup soy sauce
Brown sugar or other sweetener to taste

1/4 cup apricot jam
1/4 cup red wine
1/4 cup olive oil (or other vegetable 1/4 cup water


Thoroughly cover the torfuky roast and vegetables with 1/2 of the basting liquid. Either cover your casserole dish with a lid or wrap tightly in aluminum foil.

Bake approximately 2 hours or until a meat thermometer registers an internal temperature of at least 120 degrees F. During the baking time, I recommend that you baste every 30 minutes to keep the roast moist. Remove from oven.

This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

To serve, slice the Tofuky roast into 1/4-inch slices using a serrated bread knife. Serve with prepared vegetables and Vegan Gravy.

Makes 6 (4-ounce) servings.

 


More Recipes Using Tofu:
 

Tofu Walnut Meat Balls
Tofu Walnut Meat Balls
This delicious vegan Tofu Walnut Meat Balls' recipe and photos are from Helen Fried of Hillsboro, Oregon.

These Vegan Tofu Walnut Balls are good cold, served with Tomato Sauce, or Gravy. We had our granddaughter’s wedding reception in our yard, and she requested we serve these meat balls. We served them cold as finger food.
 

Vegetarian Tamale Casserol
Tamale Casserole

This delicious Vegetarian Tamale Casserole recipe and photo were shared with me by Sherry Wells of Powell Butte, Oregon.

This casserole is a very hearty and substantial casserole that will appeal to all vegetarians and non-vegetarians, as it is tasty, satisfying, and filling. Plus it's healthy!
 



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