Anyone have a good recipe for a *Turkey* made from a block of tofu?

Anyone have a good recipe for a *turkey* made from tofu? Not tofurky either. One made from a block of tofu. I made one last year and the main ingreadient was Basalmic Vinegar. I had never tried basalmic vinegar and I don't like it so I can't use that recipe this year. LOL. Anyone know another one that doesn't contain basalmic vinegar?Anyone have a good recipe for a *Turkey* made from a block of tofu?
Seitan is a better choice for 'burnt bird' but it's possible to make a tofu roast that's not too far off the mark (less work to%26lt;G%26gt;). I don't give out details of my recipes but here's a link to a recipe that works quite well:


http://vegweb.com/index.php?topic=7691.0





Pay attention to the comments about the stuffing suggestion. The recipe blew it there!





Do you have a link (or point me to the source) for the recipe that uses balsamic as a major flavor? I'm curious as to what they were thinking%26lt;G%26gt;.Anyone have a good recipe for a *Turkey* made from a block of tofu?
My mum made me a pretty decent one last year. She made some vegetarian chicken broth and froze the tofu block in the freezer in a tupperware filled with the broth overnight. Then she drained it, cut the centre out and filled it with a homemade bread stuffing using rosemary, sage, whole wheat bread, and a load of margarine. She brushed it with melted margarine and sprinkled on salt and sage, then cooked it on low in the oven for maybe half an hour til warm, then browned it at 350. It tasted pretty yum.
Here ya go, I hope these work for you





STUFFED TURKEY'; TOFU





2 tbsp. sesame oil


1 c. onions, diced


1 c. mushrooms, diced


1 c. celery, diced


2 cloves garlic, minced


1/4 tsp. sea salt


1/4 c. shoyu (like soy sauce)


4 c. whole grain bread, cut into 1/2 inch cubes


1/2 c. parsley


Herbs to your liking





BASTING LIQUID:





1/4 to 1/2 c. sesame oil


2 tbsp. shoyu





MUSHROOM GRAVY


2 tbsp. sesame oil


2 onions, diced


6 c. mushrooms, diced


1 c. whole wheat flour


6 to 7 c. spring water


1/2 c. shoyu





TOFU ';TURKEY';


5 lbs. tofu, medium in firmness





Crumble tofu by hand. Line a colander (11 to 12 inch size) with a single layer of moistened cheesecloth. Transfer tofu to colander. Press tofu to flatten and fold edges of cloth over it. Place a plate or other flat object over the surface of the tofu and weight it down with a 5 pound object to press liquid from tofu for 1 hour.


To prepare stuffing, heat oil and saute onion, mushrooms, celery and garlic. Sprinkle herbs over vegetables. Dissolve salt in shoyu and add to pot. Stir, cover and cook until vegetables are done, about 5 minutes. Add bread cubes and parsley, and mix well. Hollow out tofu within 1 inch of colander. Pack in stuffing and cover with remaining tofu. Pat down so surface is flat and firm. Oil a baking sheet and flip filled tofu onto sheet so that flat surface faces down. Remove cheesecloth.





Mix basting liquid and brush tofu. Bake at 400 degrees for about an hour, basting 4 times during cooking.





To prepare gravy, heat oil and saute onion, mushrooms. Mix flour with water and shoyu. Bring to a boil over high heat, stirring often, then simmer over medium heat for 1/2 hour, stirring occasionally.





Transfer tofu to platter. Serve with love and gravy on the side.





TOFU TURKEY





5 lbs. medium firm tofu


1/2 c. sesame oil (do not substitute any other kind of oil)


1/4 c. soy, tamari, or shoyu sauce





Mash tofu well. (For optimal results, blend a firm Chinese style tofu with a smaller portion of Japanese style, such as Mori-Nu Firm.) Line an 11 inch colander with a single layer of moistened cheesecloth. Transfer tofu to colander. Press tofu to flatten, and fold edges of cheesecloth over it. Place a cake tin or other flat object over the surface of the tofu and weigh it down with a heavy object (about 5 lbs.) to press the liquid from the tofu.


After the tofu has drained for 1 hour, hollow out to within 1 inch of the colander. Fill the cavity with your favorite stuffing. Pack in stuffing and cover with remaining tofu. pat down so surface is flat and firm. Oil a roast or turkey pan, place pan over colander, and flip over so that flat surface of filled tofu faces down. Remove cheesecloth.





Mix sesame oil and soy sauce to use as a basting liquid. Baste tofu with liquid. Bake covered at 400 degree for 1 hour. Remove cover, baste, and return to oven to bake uncovered until top becomes golden brown, about one hour more. Baste again at least once during remaining cooking time.
Tofu Turkey with Stuffing





Turkey:





5 pounds of firm tofu


1 pound of tofu for the drumsticks - optional





Stuffing:





2 tablespoons toasted sesame oil


1 large onion, chopped fine


1 and 1/3 cup celery, diced (about 4 stalks)


1 cup mushrooms, finely chopped


3 to 4 cloves garlic, minced


1/4 cup sage (may use 1/8)


2 teaspoons marjoram


2 teaspoons thyme


1 teaspoon winter or summer savory


salt and pepper to taste


1 teaspoon rosemary


2 teaspoons celery seed


1/4 cup soy sauce or tamari


3 cups Pepperidge Farm Herb Stuffing





Basting mixture:





1/2 cup toasted sesame oil


1/4 to 1/3 cup soy sauce or tamari


2 tablespoons miso


2 tablespoons orange juice


1 teaspoon mustard of choice





Directions:





Mash tofu or mix well with hands. Be sure that all of the lumps are out. Line a 12 colander with wet cheesecloth over lapping the sides. Add the mashed tofu to the cloth covered colander, press down and cover with the overlapping sides. Place the whole thing in a large bowl. Cover the cheesecloth with a plate that fits inside the colander and place a 5 pound weight on the plate. Refrigerate and let sit for 2 to 3 hours.





When time is up, start the stuffing. Saute the onions, celery and mushrooms in the 2 tablesoons sesame oil. When soft, add the garlic and all the rest of the stuffing ingredients, except stuffing, mixing well. Stir and cook for 5 minutes. Add herb stuffing and mix well.





Remove tofu from fridge and take off weight, plate and top of cheesecloth. Hollow out tofu to within 1 inch of the sides and bottom, placing the tofu in a bowl. Place the stuffing inside the she'll and pack in firmly. Cover with the remaining tofu and pat down firmly. Turn stuffed tofu onto a greased baking sheet, flat side down. Gently press on sides of turkey to achieve a more oval shape. If desired at this point, you may mold drumsticks out of one pound of tofu, and place on each side of the turkey.





Mix up the basting mixture and baste tofu turkey with half of it. Cover the turkey with foil, and bake at 400 degrees for about 1 hour.





Remove foil, baste with all the remaining mixture except a few tablespoons and return to oven for 1 hour more, or until the turkey is golden. Remove from oven and use rest of basting mix. Using at least 2 large spatulars, move to a large plate. Serve with the gravy of your choice, if you wish, and cranberry sauce.
I dunno, but I once saw a fake turkey at the vegetarian store that was actually molded into the shape of a turkey and I nearly fell over laughing.
yuck! why would you eat substitute meat if you don't eat real meat????
WOW. I've seen them carved out of wood, ice, and soap. But a turkey carved out of a solid block of tofu.... SUPER COOL!





That tofu is more fun than silly putty or Play Dough
Yes I do. Take that Tofu and Throw it in the shitcan, and buy a turkey. DUH!
Tofu Turkey?...?.... give me a break... what are you trying to accomplish.... just eat a freakin piece of meat, it aint gonna kill you. What are you so angry about?? father??.. mother??.. uncle??.. get it out and find yourself already..