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Plant Based Thanksgiving Tofurkey
Another fantastic recipe from Alive Tribe member Eliza__Anne
This Gluten Free / Vegan Thanksgiving Tofurkey is approved and tested by carnivores and vegans alike. This scrumptious tofurkey is bound to stand out in your Holiday feast. Last year, I was challenged by a local bali bakery/eatery to come up with a not only vegan, but gluten free Tofurkey. After researching recipes on the web, combining them and tweaking them in the kitchen — this recipe was born. Enjoy and Stay healthy this Holiday.
8 Servings Tofurkey with Gravy
9×5 Loaf Pan
| TIME | SERVES | DIFFICULTY |
| 1 hour 30 mins | 8 |
| INGREDIENTS |
7 Tbs Olive oil
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3 Cups Gluten Free Bread
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1/2 Cup Pecans ( We used walnuts )
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1/2 White/Yellow Onion
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2 Whole Bulbs of Garlic
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2 Shallots
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10 Sprigs of Thyme
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16 oz Mushroom
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1 stalk Celery
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1300g Extra Firm Tofu
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1 Cup apple cider vinegar or white wine
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Course Ground Black Pepper(not powder)
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5 Tbs Palm syrup (We used coconut syrup)
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5 cups Veggie Stock
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2 Tbs Coconut Aminos Sauce
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3 Tbs White Miso Paste
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2 Tbs Cornstarch
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Smoked Paprika
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Fresh Parsley |
| METHOD |
Preheat oven to 425°F. Grease 9 x 5 loaf pan and line pan with parchment leaving a 1" overhang. Set aside. |
Arrange bread and pecans in a single layer on a rimmed baking tray and bake until bread is golden brown and dry, 8 minutes. |
Heat 2 Tbsp. oil in a large skillet. Cook onion, garlic, and thyme, stirring, until onion is translucent, 5 minutes. |
Add mushrooms and cook until just beginning to brown, 5 minutes.
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Add celery and cook, stirring often, until mushrooms are cooked through, 5 minutes more.
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Transfer mixture to a large bowl; remove thyme sprigs. Add bread and pecans, toss to combine, and set aside. |
Deglaze the pan by pouring 1 CUP warmed stock and 1/3 CUP wine/vinegar into hot skillet and scraping browned bits with a spoon; season with 1 tsp. salt and 1/2 tsp. black pepper. Cook, stirring, until just combined, about 1 minute. Pour over bread mixture, then toss to combine. |
Whisk coconut aminos, maple syrup, paprika, cayenne, 2 Tbsp. oil, and 1/2 tsp. salt in a medium bowl. |
Break tofu into large chunks. Break up tofu with your hands and press down into a towel-lined colander to drain as much water as possible. Bring ends of towel together, gathering tofu into the middle, and squeeze towel into a ball to expel as much water as possible. |
Transfer tofu to a food processor. Add miso, cornstarch, garlic powder, and remaining 2 tsp. salt and 1/2 tsp. black pepper. Blend until smooth, about 30 seconds.
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Using an oiled spatula, line bottom and interior sides of prepared pan with two-thirds of the tofu mixture, pressing firmly to create compact 3/4"-high walls. Spoon mushroom mixture into the center and press down firmly. Cover with remaining tofu mixture; smooth surface. Using a pastry brush, brush top generously 1/2 of your soy-maple glaze. *** (If you have leftover stuffing, bake remaining stuffing in a covered dish separately and serve as a side dish.) |
Transfer pan to a rimmed baking sheet and bake tofurkey. Brush top with glaze halfway through, until loaf is set and lightly browned, about 30 minutes. |
Line another rimmed baking sheet with parchment and place over pan. Quickly but carefully invert pan to turn out tofurkey onto sheet, using parchment to gently remove from pan. |
Brush loaf all over with remaining glaze. |
If possible Heat broiler and broil until a light brown crust forms, 6–7 minutes. |
Cool at least 10 minutes. ** very important to let it set, otherwise your work will crumble if it is too hot *** Top with parsley and serve with gravy alongside. |
Gravy |
Heat 1 Tbsp. oil in saucepan. |
Add mushrooms, shallot, garlic, thyme, and bay leaves, until mushrooms are tender and beginning to brown, 5 minutes. |
Add 3 CUPS stock and simmer, stirring occasionally until reduced by half, 30 minutes. |
Strain mushroom mixture through a mesh sieve and set aside in large bowl. |
Cook flour and 2 Tbsp. oil over medium heat, stirring constantly, until browned and thickened, 5–7 minutes. |
Add 2/3 CUP wine/vinegar, cook 30 seconds.
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Whisk in mushroom broth, parsley, 1 1/2 tsp. salt, and 1/4 tsp. pepper and simmer about 10 minutes. Season with salt and pepper. |
Prep IdeasThis recipe can be overwhelming and time consuming. Fear not, Your mushroom stuffing can be made 1 day ahead (it’s actually better) wrap tightly and chill.
Your gravy can also be made 2 days ahead; wrap tightly and chill. When you are ready to serve your gravy you can heat in a small pot, whisking constantly. 5min.
**If needed add 1-2 Tbsp of water, until smooth. |
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