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Homemade Faux-Turkey Loaf

2 1-lb. blocks firm tofu
3 Tbsp. soy sauce
1 1/2 Tbsp. toasted sesame oil
1 1/2 Tbsp. dry sherry
3 Tbsp. water
1/4 tsp. pepper

• Freeze the tofu for at least one day then thaw it and squeeze out the excess water. This changes the consistency of the tofu, making it chewier and more porous.
• Place the two blocks of tofu next to each other in an oiled loaf pan, making sure that they are as close together as possible.
• Combine the soy sauce, sesame oil, sherry, water, and pepper to create a marinade.
• Pour 2/3 of this marinade over the tofu, cover the dish, and place it in the refrigerator overnight. Cover the remaining marinade and refrigerate it.
• Remove the tofu from the refrigerator and pour the remaining marinade over the top.
• Bake at 350°F for 90 minutes, basting every half hour and flipping after 45 minutes. (When flipping the tofu, use caution so that it does not break apart.)
• Cool the tofu to room temperature or place in the freezer until cool, at which point it will have a firm, meaty consistency.
• Use it in sandwiches, as a main dish with gravy, or come up with your own serving ideas.

Makes 6-8 servings

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      • Sharon says:

        This sounds YUMMY! I have been looking for a good tofurkey recipe, and now I have 2! Can’t wait to get cooking! I’ll be all set for my Turkeys-Giving-Thanks Day next week :) <3 the turkeys alive and well :)!!!!!

      • oldguy says:

        Looks like mine will be the first comment since 2010 ! Regarding the use of the word “meaty” — Such a descriptive is necessary to help the unconvinced that they will not miss the texture. The rest of us can gloss over it understanding its purpose help the uninitiated over that hump.

      • Maureen Vidal says:

        On Thanksgiving we buy a Tofurkey feast. It comes with a roast, stuffing, gravy, sometimes dumplings and/or vegan chocolate cake. We put veggies around the sides of the roast and just put it in the oven. Delicious! We are doing it for Christmas as well and both my vegetarian and non vegetarian friends love it. I am the only vegan in the group although my husband does not eat meat.

      • Thericka Lane Joseph says:

        I’m definitely skipping the store bought Tofurky….sounds delish!

      • rachel says:

        sounds delicious! i’ll have to try it for christmas instead of the storebought tofurkey :)

      • weRstillNotFree says:

        Love it! Used whats called “poultry spice” instead (don’t care for the discription needs to be renamed)& added garlic. Used a flour gravy with leeks…very yummy! Thks!…just one thing. Would PETA take out the “meaty” consistency….we shouldn’t be using those expressions!? It defies our goals….a “meat” free diet(flesh free really). Firm was good enough, textured is a good replacment if neccesary….Thks again!

      • Arleen says:

        Ingredients:

        Tofurkey

        * 5 blocks firm or extra-firm tofu, well pressed
        * 2 tbsp fresh chopped sage
        * 1 tbsp fresh thyme, minced
        * 1 tbsp fresh rosemary, minced
        * 1 tbsp vegetable broth powder
        * 2 tbsp poultry seasoning
        * 1/4 cup balsamic vinegar
        * 1/3 cup red wine
        * 2 tsp Dijon mustard
        * 2 tbsp soy sauce
        * approximately 2 cups prepared vegetarian stuffing, any kind

        Preparation:
        Working in batches as needed, process the tofu in a blender or food processor until smooth and creamy.

        Add the tofu to a large mixing bowl, and stir in the fresh chopped sage, thyme, rosemary, vegetable broth powder and poultry seasoning, stirring well to combine.

        Line a colander with cheesecloth or a thin towel. Place the tofu in the colander, and layer of cheesecloth or a thin towel on top. Place a weight on top of the towel to gently press the tofu. Place on a plate or towel and chill for at least 3 hours.

        Once the tofu is chilled and firm, scoop out the tofu in the middle, creating a hole or a well, and leaving about 1 1/2 inches of a tofu “shell” in the colander.

        Gently pat your stuffing into the “well”, then gently press the extra tofu on top.

        Carefully invert your tofu turkey onto a lightly greased baking sheet.

        Whisk together the balsamic vinegar, red wine, Dijon mustard and soy sauce, and baste or brush the tofu generously.

        Bake for about 90 minutes at 350 degrees, basting again every 15 minutes. Serve your tofu turkey with vegetarian gravy and a side of vegetarian stuffing.

      • Arleen says:

        here is a good recipe for thanksgiving

        Tofurkey

        Ingredients:

        * 5 blocks firm or extra-firm tofu, well pressed
        * 2 tbsp fresh chopped sage
        * 1 tbsp fresh thyme, minced
        * 1 tbsp fresh rosemary, minced
        * 1 tbsp vegetable broth powder
        * 2 tbsp poultry seasoning
        * 1/4 cup balsamic vinegar
        * 1/3 cup red wine
        * 2 tsp Dijon mustard
        * 2 tbsp soy sauce (or some balsamic vinegar with red pepper
        flakes-lower sodium)
        * approximately 2 cups prepared vegetarian stuffing, any kind

        Preparation:

        Working in batches as needed, process the tofu in a blender or food processor until smooth and creamy.

        Add the tofu to a large mixing bowl, and stir in the fresh chopped sage, thyme, rosemary, vegetable broth powder and poultry seasoning, stirring well to combine.

        Line a colander with cheesecloth or a thin towel. Place the tofu in the colander, and layer of cheesecloth or a thin towel on top. Place a weight on top of the towel to gently press the tofu. Place on a plate or towel and chill for at least 3 hours.

        Once the tofu is chilled and firm, scoop out the tofu in the middle, creating a hole or a well, and leaving about 1 1/2 inches of a tofu “shell” in the colander.

        Gently pat your stuffing into the “well”, then gently press the extra tofu on top.

        Carefully invert your tofu turkey onto a lightly greased baking sheet.

        Whisk together the balsamic vinegar, red wine, Dijon mustard and soy sauce, and baste or brush the tofu generously.

        Bake for about 90 minutes at 350 degrees, basting again every 15 minutes. Serve your tofu turkey with vegetarian gravy and a side of vegetarian stuffing.

      • Anastasia says:

        If you want more recipes go to `TheVeggieTable.com`

      • john says:

        my wife and i are vegans and would like more recipes

      • Nissim says:

        my daughter is a vegan, i am a fruitarian mostly and my wife and i would like to learn more recipes.

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