We love our Thanksgiving turkey, but it's a lot of work. I simplified the original recipe for a "lunchmeat" or easy dinner.
See
http://chefinyou.com/2009/11/18/tofu-turkey-recipe/ for the original. The original involves "night before" preparation. The prep time is streamlined because of how we cook the "turkey" -- we shape it flat for baking so it can cook off the liquid more easily. In the original recipe, the overnight drain really gets you a very dry tofu.
Preparation (15-30 minutes)
Press the tofu--get as much liquid out as you can. You'll use 3 14-15 oz. tubs extra-firm tofu.
After it's pressed, put the tofu and the spices in the food processor.
For the Tofu Turkey
All the pressed tofu
1/2 - 1 teaspoon ground dried thyme
1 tablespoon onion powder
1 - 2 tsp. garlic powder
salt (1 teaspoon) and pepper to taste
For the Basting Sauce
1/4 -1/2 cups low sodium tamari or gluten free soy sauce
2 tbsp olive oil
2 tbsp maple syrup
1/2 tsp sesame oil
Spread the "turkey" on a baking sheet pan with sides. You can cook on parchment paper or a silicone liner. Brush on basting sauce.
Bake at 350 for 15 minutes.
Brush on the basting sauce again. Bake for 30-45 minutes more. The tofu will crack on top but still be moist inside when done.
Makes an awesome "meat" dish with a side of veggies, mashed potatoes, or salad. We love it on sandwiches.
We cut off pieces for sandwiches/eating.
