I'm looking for Great Tofurkey Recipes
I'm looking for great Tofurkey recipes. I've made a couple as per the instructions on the box, but I'm wondering what other ways you can prepare this. I'm also keen to know if there's a way to make the outside crispy while keeping the inside moist. Also, has anyone ever browned their tofurkey in a dutch oven first, before roasting it?
Any and all ideas and recipes.
I have one! I never liked Tofurkey until I tried out this recipe from the Tofurkey box. It is really good. By the way, don't bother purchasing the whole Tofurkey feast thing, just buy the roast. The other stuff in the box is useless.
Here is the recipe I like, and a link to the Tutrle Island Foods Web site where you can also find the recipe and more info about their products: http://www.tofurky.com/recipes/tofurk...
Roast Tofurky baked with Caramelized Onion and Cherry Relish
2 tablespoons olive oil
1 large onion, sliced very thin
1 cup dried sour cherries
2 tablespoons brown sugar
2 teaspoons dijon mustard
2 tablespoons balsamic vinegar
4 tablespoons apple cider
1 Tofurky roast
Preheat oven to 350 degrees.
In a large skillet, heat olive oil on medium heat. Add onion, cherries, brown sugar and vinegar and cook, stirring occasionally, until onions are soft. Stir in mustard and apple cider, and simmer for two more minutes.
Place Tofurky roast on sheet of heavy-duty aluminum foil, and spread with the onion mixture. Wrap roast snugly with the foil. Place in roasting pan, and place on center rack of oven. Bake for 45 minutes. Uncover roast for last 10 minutes of baking.
Slice roast, and serve with some of the pan juices spooned over it.
3 tbsp olive oil
1 tbsp soy sauce
1/2 tsp of dried savoury
Carefully remove roast from plastic casing and clips with a knife or scissors.
Place roast on sheet of tinfoil or in a covered casserole dish.
Whisk Tofurky baste together. Throroughly cover roast with the baste.
Cook in preheated oven at 350 F for 1 hour and 15 minutes.
Open foil or casserole lid and baste again.
Return to oven uncovered for another 10 minutes.
Slice with a serrated bread knife or electric knife and serve hot with
mushroom gravy and cranberry potato dumplings (I don't saute these in oil as the box suggests, I boil these and serve in a oiled casserole dish or bowl)
I made this one at Easter:
I liked it better than the first one but they're both good.
hi...i just discovered it tastes really great if you bake the "meat" first per instructions, then cook up a cup of brown rice (dry measure) in a krups rice cooker, or whatever, add two carrots chopped, and some minced garlic, then add the tofurky, chopped into bite-size pieces, and stir in the gravy...the gravy i found tastes better diluted somewhat...for what it's worth....