Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Tofurkey III

   -- -- Posts: 46
edited 2:12PM in Vegetarian
Ingredients5 (16 ounce) packages extra firm tofu 2 tablespoons sesame oil 1 red onion, finely diced 1 1/3 cups diced celery 1 cup chopped mushrooms 2 cloves garlic, minced 1/8 cup dried sage 2 teaspoons dried thyme salt and pepper to taste 1 1/2 teaspoons dried rosemary 1/4 cup tamari 3 cups prepared herb stuffing   1/2 cup sesame oil 1/4 cup tamari 2 tablespoons miso paste 5 tablespoons orange juice 1 teaspoon honey mustard 1/2 teaspoon orange zest 3 sprigs fresh rosemary Instructions

Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.
Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat.
Preheat the Egg to 400 degrees F (200 degrees C). Grease a cookie sheet.
Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.
Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil.
Egg for one hour. After one hour, remove "turkey" from the Egg and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to Egg and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot. NotesNumber of Servings: 10Time to Prepare:
·

Comments

  • Dover_GalDover_Gal Posts: 116
    That's like our family's recipe. Some of the relatives are vegan and we make "FREE RANGE TOFURKEY" (my late husband's joke--he was so funny.) The recipe is much like this one. 

    Don't over bake it, is my advice. Tofu can get very dry and crumbly. It's best when moist. It's already cooked, so it doesn't have to be killed any more. 
    ·
Sign In or Register to comment.