Tofu "fast turkey"

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.