Tempeh Turkey Thanksgiving Meal
Tempeh Turkey Thanksgiving Meal
This tofu/tempeh "turkey" has the same protein as a turkey bird and is so delish your family/friends will want the recipe! With stuffing in the center and topped off with mushroom gravy!
Ingredients
- 1 (8 oz) Tootie’s Tempeh
- 21 oz (1 1/2 blocks) Heiwa tofu
- 1/4 cup low sodium tamari or soy sauce
- 3-5 cloves of garlic, minced
- 2 TBSP tomato paste
- 2 TBSP avocado or olive oil
- 1 TBSP + 1 tsp poultry seasoning
- 1 tsp vegetable broth or “chick’n” broth
- 1 cup flour (we used gluten-free)
- 1 1/2-2 cups of prepared stuffing (whatever your favorite stuffing is)
- 1 TBSP balsamic vinegar
Instructions
- Prep: Preheat oven to 375F. Line a 8×4 inch loaf pan with parchment paper or nonstick cooking spray.
- Prepare the mixture: Break apart the tofu and tempah and place in food processor, along with the tamari, garlic, tomato paste, oil, poultry seasoning, and bouillon. Blend for a full 60 seconds, pausing about halfway to scrape the sides of the food processor. Once the wet mixture has fully combined, add the flour to the mix and process for an additional 45-60 seconds, until a thick and uniform mixture forms.
- Fill the Mold: Transfer 2/3 of the tofu/tempeh mixture to the pan. Spread it across the bottom of the pan first, then press/scoop the base up the sides to create a well – about ¾" thick – for the stuffing. Once you have your well, add the stuffing to the center of the mold.
- Cover & Bake: Cover the stuffing with the remaining mixture in “dollops”, so it covers more surface area. Then, carefully spread the mixture, sealing the top and the sides together, with no stuffing peeking through. Bake for 30 minutes.
- Flip, Baste, & Bake: Remove the “turkey” from the oven and reduce to 350F. Flip onto a parchment-lined baking sheet. Use a pastry brush to baste with balsamic vinegar. Return to the oven and bake for an add'l 30-35 min, until it has browned and feels firm to the touch.