My recent stab at veganism prevented me this year from having my traditional Thanksgiving salmon. When my mom asked me what I wanted instead, I started thinking about recipes involving things like seitan and whole wheat panko and other things that are probably a lot harder to find in Lacrosse, WI than they are in Brooklyn. Then I remembered the Tofurkey. Tofurkey is something I've often made fun of in my mind and thought I would never be feasting on one myself. I mean, come on, does the word Tofurkey sound like something you really want to eat? Also, I'd never actually seen one and kind of assumed it was tofu pressed into the shape of a small turkey. I should definitely know better considering I eat Gardenburger "ribs" on a regular basis and know that those are good among most other meat substitutes I've tried. I think I was just stuck on the name. I thought since I came to accept and enjoy Tofurkey this Thanksgiving, I would share my Tofurkey with you all too.
Here's what it looks like out of the box:
Ok, I admit it may not look tasty at this point. However, as I learned, an integral part of the Tofurkey preparation is a kind of baste made of oil and sage and other yummy spices.
Here's my Tofurkey all snug in it's casserole dish ready to go in the oven.
All done! Now doesn't that look yummy?! Check out the stuffing in the middle!
Here you'll notice how the Tofurkey, now covered in mushroom gravy, compliments the traditional (and vegan) Thanksgiving meal. Mmmm....
All gone! It really did taste good. AND the mushroom gravy recipe I used came printed on the side of the box and was most excellent. I hope you all have gained a new appreciation for the Tofurkey as I have. Really, it's all about understanding.
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