DIY Tofu Turkey Made from Brown Rice Stuffing
Swap out the store-bought, chemical-laden turkey roasts this Thanksgiving and opt for our homemade vegan tofurkey loaded with fresh, scrumptious ingredients. Here's how to whip up a crowd-pleasing vegan feast:
Vegan Tof-turkey with Nutty Brown Rice Stuffing
What You'll Need:
- A large piece of ultrafine woven cheesecloth, available online or at cooking supply stores
Recipe:
- Servings: 8-10
- Difficulty: Easy
- Prep Time: About 4 hrs, plus tofu draining time
For the Tofurkey:
- 5 packs of extra-firm tofu, drained
- 2 tablespoons white miso
- 2 teaspoons kosher salt
- 2 teaspoons fresh thyme leaves, finely chopped
- 1 1/2 teaspoons freshly ground pepper
- 1 1/2 teaspoons soy sauce
- 1 teaspoon fresh sage leaves, finely chopped
For the Glaze:
- 3 tablespoons fresh orange juice (from half a medium orange)
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon white miso
- 1 teaspoon Dijon mustard
For the Stuffing:
- 2 tablespoons olive oil
- 3 medium shallots, diced
- 2 celery stalks, diced
- 1 1/2 teaspoons thyme leaves, finely chopped
- 3/4 teaspoon sage leaves, finely chopped
- Salt and pepper to taste
- 12 oz cremini mushrooms, trimmed and sliced
- 3/4 cup brown rice
- 1 cup mushroom broth (or vegetable broth)
- 1/2 cup water
- 1 tablespoon Italian parsley, finely chopped
- 1 teaspoon red wine vinegar
To Assemble and Serve:
- Olive oil for coating the pan
- Vegan Mushroom Gravy (optional)
Let's Make It Happen!
- Tofurkey Preparation: Lay out a colander inside a large bowl, line it with cheesecloth, and set aside. Break the tofu into 2-inch pieces, blend half of it into a smooth mixture with the miso, salt, thyme, pepper, soy sauce, and sage. Combine with the remaining tofu and press the mixture overnight (or 12 hours) in the colander covered with cheesecloth, using a plate, weights, and foods cans for a good squeeze.
- Glaze Prep: Combine glaze ingredients in a bowl and store in the fridge until ready to use.
- Stuffing Prep: Cook heat oil in a medium saucepan, add shallots, celery, thyme, and sage. Season to taste and cook until the shallots start to soften. Stir in sliced mushrooms, cook for a few minutes, then add brown rice, broth, and water. Bring to a boil, cover, and simmer for about 50 minutes or until rice is done, adding more water if necessary. Let cool slightly, then mix in parsley and vinegar, and season to taste.
- Assembly: Preheat the oven to 375°F (190°C). Coat a 9-inch springform pan with oil, place it on a baking sheet, and arrange the tofu mixture in layers, starting with 4 cups, followed by the stuffing, and covering with the remaining tofu. Brush the top with glaze and bake, brushing with more glaze every 15 minutes, for about 1 hour.
- Serving: Let the tofurkey cool for 10 minutes, then release from the springform pan and slice into wedges. Serve with mushroom gravy, if desired.
Pro Tips:
- Pack the tofu mixture tightly for a firmer tofu texture.
- Make sure to drain the tofu well, and press it between a few layers of paper towels or cheesecloth to remove excess water before preparing the mixture.
- You can make the tofu, stuffing, and glaze ahead of time and store them in the fridge overnight to save time on the big day.
- Substitute your preferred herbs or seasonings to create your own unique tofurkey flavor. Enjoy a healthier, compassionate Thanksgiving!
- The tofu mixture, after being pressed overnight, is combined with half of the blended mixture consisting of miso, salt, thyme, pepper, soy sauce, and sage.
- The nutty brown rice stuffing is prepared by cooking olive oil, shallots, celery, thyme, and sage, then adding mushrooms, brown rice, broth, and water, and letting it simmer until the rice is cooked.
- The tofurkey is assembled by arranging the tofu mixture in layers, starting with 4 cups, followed by the stuffing, and covering with the remaining tofu, before being brushed with the prepared glaze and baked.
