For our Canadian Thanksgiving this year, we skipped the giant bird in favor of a giant fake one (with a side of real steak—everyone’s gotta feel loved).
The birdless bird? A fun challenge (for the onlookers) and, depending on who you ask, absolutely DELICIOUS.
Here’s the recipe—fair warning: it’s a bit of a project, but worth it! Originally shared by CBC (circa 2003) and credited to Sheila Taylor.
Tofurkey Holiday Dinner
Ingredients
Mushroom Gravy
• 1 pound mushrooms (either regular or portobella), thinly sliced
• 1 1/2 cups chopped onions
• 1 1/2 teaspoons chopped fresh ginger
• 2 cloves garlic, chopped finely
• 2 Tablespoons olive oil
• 1/4 cup rice flour or wheat flour
• 1/4 - 1/2 cup nutritional yeast (optional)("Good Tastin" Flakes" are best)
• 2 - 4 Tablespoons Braggs Liquid Amino or tamari soy sauce
• 3 cups water or vegetable broth
• 2 Tablespoons red or white wine (optional)
Fruit and Nut Stuffing
• 1 whole wheat baquette, cut into small cubes and let to dry for a day (approximately 4-5 cups)
• 1 stalk celery, sliced
• 1/4 cup thomspon raisins
• 1/2 cup whole almonds with the skin on
• 1/4 cup apricots (organte are best), each eut into four pleces and soaked in 1/2 cup hot
• 1/2 cup fresh or dried cranberries
• 1 large apple, cored and chopped into bite-sized pieces
• 1 cup grated carrot
• 1 cup onion, chopped
• 1 cup apple cider
• 1 Tbsp, poultry seasoning
• 1 teaspoon salt
• 2 Tbsp, olive oil
Directions
Tofurkey:
3-5 lbs tofu (5 lbs will feed 12).
Mash well. Line a colander (about 12 inches [30 cm] across the top) with a non-terry cloth dish towel or cheesecloth.
Put 2/3 of the tofu into the colander.
Press the tofu to cover the base and up the sides, keeping it evenly thick, about 1/2 inch (12 mm), cover with another towel and put a bread bag filled with dry beans into it to help push the tofu to the sides.
Spread a third towel on a plate, take the remaining 1/3 of the tofu and flatten it out on the towel to make a circle the size of the colander opening and cover with the edges of the towel.
Weight it with another plate and something heavy on top of it. Let both set for one hour while you make the stuffing and the gravy.
To stuff and cook your Tofurkey:
Fill with stuffing, packing lightly. Place round of tofu on top. Pinch and smooth the edges.
Cut a piece of parchment paper to fit a cookie sheet, oil it lightly. Place the cookie sheet with the parchment over the top of the colander and holding it tightly flip the colander over. (Might need a helper to do this.)
Carefully remove the paper towel and repair any major cracks. Small cracks are ok. If it all falls apart, do not despair. You can probably apply pressure and rebuild it.
Brush the tofurkey with the basting liquid and cover lightly with aluminum foil.
Bake at 400 degrees F. for 30 minutes, Brush with basting liquid and cover again for 30 minutes.
Uncover, add two carrots for "drumsticks", brush everything with the basting liquid.
Continue baking uncovered for another hour, brushing every 15 minutes with the basting liquid.
Fruit and nut stuffing:
Put all the ingredients together in a bowl, including the liquid from soaking the apricots.
Toss well to incorporate the oil and the juices.
If there is extra stuffing, bake it in an oiled, covered casserole dish for 45 minutes, and uncovered for 15 more minutes.
Mushroom Gravy:
Sauté onions in olive oil for two minutes, add mushrooms, garlic and ginger and continue sautéing until the mushrooms are just cooked.
If the pan is dry, add one more tablespoon of olive oil.
With a wooden spoon stir in the flour and keep stirring for one minute.
Slowly add the water (or broth) and stir continuously to avoid lumps. Add the nutritional yeast slowly, stir until dissolved.
Add the wine and 2 tablespoons Braggs and taste.
Let simmer for ten minutes, stirring frequently. Taste. Adjust flavours.
Too thick? add more water or broth. Too weak? add a bit more Braggs.
Can be made a couple of days ahead and reheated.
And there you go!
Let us know what you think. 🦃
