Tofu Turkey

Submitted by: Becky

” A vegan alternative especially good for Thanksgiving dinner!
Serve with a vegetarian gravy and all the fixings. Enjoy! ”

5 pounds extra firm tofu, crumbled
2 tablespoons sesame oil
1 red onion, finely diced
1 1/3 cups diced celery
1 cup chopped mushrooms
2 cloves garlic, minced
1/8 cup dried sage
2 teaspoons dried thyme
salt and pepper to taste
1 1/2 teaspoons dried rosemary
1/4 cup tamari
3 cups prepared herb stuffing

1/2 cup sesame oil
1/4 cup tamari
2 tablespoons miso paste
5 tablespoons orange juice
1 teaspoon honey mustard
1/2 teaspoon orange zest
3 sprigs fresh rosemary

1 Line a medium sized, round colander with a cheese cloth or a
clean dish towel. Place the crumbled tofu in the colander.
Place another cheese cloth over the top of the tofu.
Place the colander over the top of a bowl to catch the liquid.
Place a heavy weight on top of tofu.
Refrigerate the colander, tofu and weight for 2 to 3 hours.

2 Make the stuffing: In a large frying pan saute onion,
celery and mushrooms in 2 tablespoons of the sesame oil until tender.
Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup
of the tamari. Stir well; cook for 5 minutes.
Add prepared herb stuffing and mix well. Remove from heat.

3 Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.

4 Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice,
mustard and orange zest in a small bowl; mix well.

5 Remove the weight from the tofu. Hollow out the tofu so that there
is one inch of tofu still lining the colander. Place the scooped out
tofu in a separate bowl. Brush the tofu lining with a small amount of
the miso seasoning. Scoop the stuffing into the center of the tofu shell.
Place the leftover tofu on top of the stuffing and press down firmly.
Turn the stuffed tofu onto the prepared cookie sheet.
Putting the leftover tofu side of the “turkey” (the flat side) down.
Gently press on the sides of the “turkey” to form a more oval shape.
Brush the tofu turkey with 1/2 of the oil-tamari mixture.
Place the sprigs of rosemary on top of the tofu. Cover the “turkey” with foil.

6 Bake for one hour. After one hour, remove “turkey” from the oven and
remove the foil. Baste the “turkey” with the remaining tamari-oil sauce
(reserving 4 tablespoons of sauce). Return “turkey” to oven and bake another
hour or until the tofu turkey is golden brown. Place the tofu turkey on a
serving platter, brush with the remaining tamari-oil mixture and serve hot.

Makes 10 servings

Nutrition at a glance
Servings Per Recipe: 10
amount per serving
Calories 424
Protein 23g
Total Fat 30g
Sodium 1256mg
Cholesterol –
Carbohydrates 20g
Fiber 2g

Tofu Burgers

Submitted by: Silverwolf

Prep Time: approx. 40 Minutes
Cook Time: approx. 15 Minutes

” This recipe uses tofu that has been frozen for 72 hours and then
quickly defrosted. Onion, celery and cheese make these burgers delicious.
This is a family favorite at the Silverwolfs’ den.
Serve in place of meat as a main entree or place on a bun along with
your favorite toppings: lettuce, onion, tomato, mayo, etc.
These burgers can also be baked in an oven preheated at 350 degrees
for 30 minutes rather than frying. ”

1 (12 ounce) package firm tofu
2 teaspoons vegetable oil
1 small onion, chopped
1 stalk celery, chopped
1 egg, beaten
1/4 cup shredded Cheddar cheese
salt and pepper to taste
1/2 cup vegetable oil for frying

1 Place tofu in freezer 72 hours ahead of time. To thaw, fill a
large saucepan with water and bring to a simmer. Leave tofu in
package and place in water for about 20 minutes.

2 While tofu is thawing, heat 2 teaspoons vegetable oil in a small
skillet. Saute onion and celery until soft and lightly browned.
Place in a medium bowl and set aside.

3 When tofu is thawed, squeeze out excess water. Chop tofu finely
and place in bowl with onion and celery. Mix in egg, cheese, salt
and pepper until thoroughly combined.

4 Heat a large skillet over medium-high heat and pour in 1/2 cup
vegetable oil (oil should be 1/4 inch deep). Drop tofu mixture into
pan in 6 equal portions. Flatten with a spatula to form patties.
Fry for 5 to 7 minutes on each side, until golden.

Makes 6 burgers

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 95
Protein 7g
Total Fat 7g
Sodium 67mg
Cholesterol 34mg
Carbohydrates 3g
Fiber 1g

Oven Roasted Tom Tofu

1 pound regular tofu (firm), rinsed and patted dry

3/4 cup water
3 tablespoon soy sauce
3 tablespoon nutritional yeast
1/2 teaspoon pultry seasoning
1/2 teaspoon ground coriander
1/2 teaspoon onion granules
1/2 teaspoon garlic granules

Coating Mix:
1/2 cup whole wheat pastry flour
1/4 cup yellow cornmeal
1/4 cup nutritional yeast flakes
1/2 teaspoon onion granules
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Cut the tofu into 1/2-inch-thick slices, and place them in a wide,
shallow mixing bowl.
Place all the ingredients for the marinade in small mixing bowl and
whisk them together.
Pour the marinade over the tofu, spooning it over each slice.
Turn the slices over so that all sides are coated well with the
Cover bowl and place in refrigerator.

Let tofu marinate for several hours or overnight, turning slices over
When you are ready to cook the tofu, place the ingredients for coating
mix in a shallow mixing bowl, and stir well.
Preheat oven to 400 degrees.
Mist a baking sheet with nonstick cooking spray, and set aside.

Remove each slice of tofu from the marinade, and dredge it in the coating
mix, covering it well all over.
Place tofu on baking sheet.
Mist the tops lightly with nonstick cooking spray.
Bake the tofu until the bottoms are golden brown, about 15 minutes.
Turn slices over, and bake until other sides are golden brown.
Makes about 8 slices (4 servings).

Tofu Hummus Tacos

8oz firm tofu, drained & pressed (I use silken)
1 can (soup sized) beans, drained
(I usually use garbanzo, but great northren beans work too)
2 tablespoons tahini or peanut butter (it’s good either way)
1 small can diced green chilies
plenty of lemon/lime juice & garlic
8 taco shells
green onions
tons of salsa
lime wedges
2 cups of cooked rice (best if cooked in veggie stock!)
Combine all of the ingredients at the top of the list in a
food processor, and process until smooth.
Heat the taco shells, and spoon tofu/bean mixture into shells.

Garnish with veggies, and serve rice on side.

Make sure to have plenty of lime on hand, that really makes the recipe for me!

Tofu Hummus

Prep Time: approx. 10 Minutes
” This version of hummus contains tofu for added protein and extra creaminess,

and it uses peanut butter instead of tahini. Very easy and delicious! ”

1/2 cup diced silken tofu

1/4 cup lemon juice

2 tablespoons creamy peanut butter

2 tablespoons olive oil

3 cloves garlic

1 (19 ounce) can garbanzo beans, drained

1 Place tofu, lemon juice, peanut butter, olive oil, garlic, and

garbanzo beans in a blender or food processor.

Blend until mixture is smooth. Chill until ready to serve.
Nutrition at a glance

Servings Per Recipe: 8

amount per serving

Calories 295

Protein 15g

Total Fat 10g

Sodium 355mg

Cholesterol –

Carbohydrates 40g

Fiber 11g

Tofu Tacos

Submitted by: Donna
” A great taco without the meat. “

1 (12 or 16 ounce) package garden herb tofu, crumbled
2 tablespoons vegetable oil
1 clove garlic, minced
1/2 cup chopped onion
2 teaspoons chili powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon salt
1/2 lime, juiced
1/2 cup tomato sauce
1/4 cup chopped fresh cilantro
8 to 10 taco shells, heated
2 cups shredded lettuce
2 tomatoes, chopped
1 avocado – peeled, pitted and diced
1 cup shredded Cheddar cheese
1/4 cup salsa

1 Over a medium heat fry the tofu, oil, garlic and onion in a
large skillet for 5 minutes. Add the chili powder, paprika,
cayenne, cumin, salt, lime juice and tomato sauce to the skillet and stir.
Cook for 3 minutes. Stir in the cilantro. Spoon mixture in a serving bowl.
2 Spoon the tofu mixture into taco shells. Top the mixture with lettuce,
tomatoes, avocado, Cheddar cheese and salsa.

Barbecue Tofu Burgers

Submitted by: Laurie Weaver

Prep Time: approx. 5 Minutes
Cook Time: approx. 10 Minutes

A veggie sandwich with true barbecue flavor!

1 (12 ounce) package extra firm tofu
3 tablespoons vegetable oil
1 onion, thinly sliced
1 1/2 cups barbecue sauce
6 hamburger buns

1 Drain the tofu between paper towels until most of the water has been squeezed out.

2 Slice tofu into 1/4 inch thick slices.

3 Heat vegetable oil in a large skillet, fry tofu strips to golden brown on both sides.
Add onion and cook for a few minutes, until onion is at your desired consistency.

4 Pour in barbecue sauce (use more or less, according to your taste). Cook the mixture
for ten minutes on low and serve on buns.

Servings Per Recipe: 6
amount per serving
Calories 278
Protein 11g
Total Fat 11g
Sodium 686mg
Cholesterol –
Carbohydrates 34g
Fiber 1g

Tofu Parmigiana

Submitted by: Jill

Prep Time: approx. 25 Minutes
Cook Time: approx. 20 Minutes

” Breaded tofu alla parmigiana. You’ll just about swear this is
eggplant or veal! One of my husband’s favorites, and he doesn’t
even suspect! Serve with a simple crisp green salad,
angel hair pasta, and garlic bread. ”

1/2 cup Italian seasoned bread crumbs
2 tablespoons grated Parmesan cheese
2 teaspoons dried oregano
salt to taste
ground black pepper to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese
3 tablespoons grated Parmesan cheese

1 In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese,
1 teaspoon oregano, and salt and black pepper.

2 Slice tofu into 1/4 inch thick slices, and place in bowl of cold water.
One at a time, press tofu slices into crumb mixture, turning to coat all sides.

3 Heat oil in a medium nonstick skillet over medium heat. Cook tofu slices
until crisp on one side. Drizzle with a bit more olive oil,
turn, and brown on the other side.

4 Combine tomato sauce, basil, garlic, and 1 teaspoon oregano.
Place a thin layer of sauce in an 8 inch square baking pan.
Arrange tofu slices in the pan. Spoon remaining sauce over tofu.
Top with shredded mozzarella and 3 tablespoons Parmesan.

5 Bake at 400 degrees F (205 degrees C) for 20 minutes.

Makes 4 servings

Nutrition at a glance
Servings Per Recipe: 4
amount per serving
Calories 300
Protein 19g
Total Fat 18g
Sodium 991mg
Cholesterol 21mg
Carbohydrates 18g
Fiber 2g