Photo by Peter Gosselin of West Warwich, RI.
I am not a vegetarian, but I have several family members who are. For them and my
many readers who are also vegetarians, I created this page on how to
cook Tofurky.
According to
the Turtle Island Foods
of Hood River, OR (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
Vegetarian 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.
Tofurky (Tofurkey) - How To Cook Tofurky:
Recipe Type:
Vegetarian,
Vegetables
Yields: 6 servings
Prep time: 20 min
Cook time: 2 hr
Ingredients:
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 (see recipe 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 roast and vegetables with
1/2 of the basting liquid. Either cover your casserole dish tightly 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.
To serve, slice the Tofuky roast into 1/4-inch
slices using a serrated bred knife. Serve with the prepared vegetables and
the Vegan Gravy.
Makes 6 (4-ounce) servings.
