“Turkey” : 5 lbs. Surata Soyfoods Firm tofu. 10 small vegetable bouillon cubes. 4 tsp. garlic granules. Optional: Cheesecloth. (Cheesecloth helps drain the tofu but is not required.)
“Poultry” seasoning: 2 tsp ground sage. 1/2 tsp celery seeds. 1 tsp each marjoram, thyme, and rosemary.
Herbed Whole Wheat Stuffing: 2 tsp sesame oil. 1 cup diced celery. 2 large garlic cloves, minced. 1 cup diced onions. 1 cup diced mushrooms. 1/4 cup soy sauce. “Poultry seasoning”. 1/2 cup chopped fresh parsley. 1/2 cup raisins. 4 cups of 1/2 “ cubes of whole wheat bread* (about 4 slices).
* (For a gluten free alternative, try substituting 2 cups cooked brown rice, or one package of Surata Multigrain Tempeh, cubed and pan-fried in oil, in place of the whole wheat bread cubes.)
Basting liquid: 1/2 cup sesame oil; 1/4 cup soy sauce. (Optional: add 2 TBS frozen orange juice, 2 TBS miso, 1 TBS mustard)
Mushroom gravy: 2 Tbsp. Sesame oil. 2 medium onions, diced. 6 cups sliced mushrooms. 1 cup whole wheat flour. 6 cups water. 1/4 cup soy sauce.
Drain 5 lbs. Surata Soyfoods’ Firm Tofu. Crumble 10 small or 4 large vegetable bouillon cubes with 4 tsp. Garlic granules. Mash the tofu with the bouillon and garlic in a large bowl until well mixed.
Line a large (12”) colander with a single layer of moistened cheesecloth, and transfer the tofu mixture to the colander.(You can omit the cheesecloth if you prefer)\
Press tofu to flatten and fold the edges of the cheesecloth over it. Place a large plate or pie pan on the tofu’s surface, weigh it down with a heavy object (5lbs) and place in a refrigerator for at least an hour.
Heat oil in a pot and saute garlic, onions, celery, and mushrooms for five minutes. Sprinkle all of the ‘poultry’ seasoning over the vegetables. Add soy sauce and stir well. Cover pot and continue to cook over medium heat until vegetables are done, about five minutes. Remove from heat and add bread cubes, parsley, and raisins; mix well.
Hollow out tofu to within one inch of the sides and bottom of the colander. Pack in the stuffing and cover with about a third of the remaining tofu. Pat down so the surface is flat and firm.
Use the remaining two thirds of the tofu to mold ‘wings’ and attach to the sides of the ‘turkey’.
Preheat oven to 375. Oil a large baking sheet and carefully flip the filled tofu onto the sheet so the flat surface of the tofu faces down. Mix basting liquid and brush tofu with half of it. Cover turkey with foil and bake for one hour. Remove foil, baste again, and return to oven to bake uncovered for one hour. Baste again half-way through.
Prepare Mushroom gravy
Heat oil in a pot and saute onions and mushrooms until onions begin to clear. Mix flour with water and shoyu, and add to vegetables. Bring to a boil over high heat, stirring often, then simmer uncovered over low-medium heat for 1/2 hour, stirring occasionally.
Using several spatulas, carefully transfer the turkey to a large serving platter. Serve the gravy on the side. Makes 8-12 servings.
Ingredients: 1lb. Surata Soyfoods tofu, well drained and mashed. One 16 oz can (2 cups) pumpkin. 2/3 cup honey. 1/2 cup milk (soy, coconut, almond or dairy) 2 tsp. cinnamon. 1/2 tsp each nutmeg and ginger. 1/4 tsp each ground cloves and allspice. 1 tsp vanilla. One 9” prepared pie shell, unbaked.
Procedure: Combine all pie ingredients in a bowl. Place in a food processor or blender and pulse-blend in 3 to 5 batches until very smooth. Bake in the pie shell in a preheated 375 degree oven for 60-70 minutes, or until set in middle. Cool and top with Blueberry glaze, Tofu Whipped Creme (see below), or your favorite topping.
TOFU WHIPPED CRÈME
1/2 lb well drained and mashed Surata Soyfoods Soft tofu. 2-3 TBSP maple syrup. 1/2 tsp vanilla.
Combine all ingredients in a blender and blend until very smooth and stiff. Stir well before using. Makes one cup, and lasts for 2-3 days. Makes a great addition to Tofu Pumpkin Pie. (See inside)
TEMPEH STUFFED SQUASH
3 TBS. oil 2 cloves minced garlic l large onion, chopped 1/2 tsp celery seeds 1/2 tsp thyme salt & pepper to taste 1/2 cup sunflower seeds
1 12 oz. package Surata Soy Tempeh, soy or multigrain, grated or finely chopped. 1/4 lb. Mushrooms, finely chopped. 1/4 cup spinach, finely chopped.
2 TBS soy sauce. 1 cup cooked rice. 1 slice whole grain bread, crumbled. 1 cup grated soy or dairy cheese. Paprika. 4 red or green bell peppers. 2 medium squash.
Preheat oven to 400’ F. Slice squash in half, and bake with a small amount of water in a baking pan until the centers are soft.
Saute first group of ingredients until sunflower seeds begin to brown.
Add the next three ingredients and continue to saute until the mushrooms are tender. Remove from heat and add soy sauce, cooked rice, and bread. Mix well.
Hollow out squash about 1/3 and stuff with the mixture. Sprinkle on grated cheese and dust with paprika. Add water to the pan and bake for 20-30 minutes. Or, pan fry the stuffing mix until thoroughly heated and serve as a side dish. Makes 3 full cups.
1 package Surata Multigrain Tempeh, grated; 1 small onion, minced; 4 medium potatoes, peeled and grated; 1 TBS soy sauce; 1 tsp. thyme; 1 tsp. marjoram; 1/2 tsp. sage. Oil for frying.
Stir-fry the tempeh with the onion until the tempeh is browned. Add the potatoes and herbs and cook for a few minutes. Cool, then form the mixture into patties and fry in oil, flipping after a few minutes until both sides are browned. Keep warm in oven until ready to serve.
A no-cholesterol version of a holiday favorite!
1/2 lb. Surata Soyfoods tofu, well drained. 1 liter carton plain soy, almond, or coconut milk. 1 TBSP. Lemon juice. 1/4 to 1 tsp honey. 1 TBSP. vanilla. 1 tsp nutmeg. 1/2 tsp ground cloves.
Mash tofu well and blend with one cup of the soymilk until very smooth. Add remaining ingredients and blend. Before serving, stir well; the spices like to settle to the bottom. (If desired, you can add rum to it right before serving.) Makes 5 cups.