Cooking Lesson #371: Tofu "Vegan Turkey" Loaf

The Thanksgiving Collection

​How you doin’? When I plan a large holiday dinner, I never want any of my guests to feel uncomfortable or out of place when dinner is served. I try to accommodate many different tastes and diets in my holiday menus. One of the seemingly more challenging to accommodate is a vegan diet on “turkey day.” So, I serve this vegan roast with the best vegan mashed potatoes, vegan gravy and roasted brussels sprouts for the most amazing vegan feast!
 
Impress your guests with this tofu-based loaf, made completely from scratch. Sure, you could always purchase other options, since there are now plenty of products available but why not make your own at home so you know everything that’s in it? You’ll be surprised how easy it is.
 
Like many soy-based foods, tofu originated in China during the Han Dynasty. Legend has it that it was discovered about 2000 years ago by a Chinese cook who accidentally curdled soy milk when he added nigari seaweed. Tofu was introduced in Japan in the eighth century, tofu was originally called okabe. Its contemporary name, tofu, did not come into use until 1400.
 
Prep time:  15 minutes
Bake time:  1 hour
Cool time:  10-15 minutes
Yield: 6 Servings
 
Ingredients
24 ounces firm pressed and mashed tofu
1/3 cup ketchup
1/3 cup low sodium soy sauce
2 tablespoons Dijon mustard
3 tablespoons all-purpose flour
1/2 cup fresh parsley, finely chopped
1/4 teaspoon black pepper
1 teaspoon fresh garlic, finely chopped
1 cup yellow onion, finely chopped
1/4 teaspoon garlic powder
1 cup whole grain breadcrumbs or rolled oats or crushed corn flakes
2 tablespoons canola oil
1/2 teaspoon chopped rosemary
 
Directions

1. Preheat an oven to 350⁰ F.
2. Mix together the mashed tofu, ketchup, soy sauce, Dijon mustard, flour, finely chopped parsley, black pepper, garlic, onion, garlic powder and breadcrumbs (or rolled oats or crushed corn flakes).
3. Put 1/4 cup of oil in a standard size loaf pan and then press the mixture into the pan.
4. Top with the rosemary.
5. Bake the loaf for about one hour.
6. Let the loaf cool for 10-15 minutes before removing from the pan.
7. Garnish with ketchup and parsley (optional).

ChefSecret:  To avoid soggy tofu-syndrome, sandwich it between multiple layers of paper towel-lined plates and weigh it down from the top. Your tofu sandwich should be constructed as such: plate, paper towels, tofu, paper towels, second plate, heavy can or cast-iron pan.

Quip of the Day: “The mind is like tofu. It tastes like whatever you marinate it in.”
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Have a wonderful safe and healthy holiday. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. 

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                                             ©Perspectives/The Consulting Group, Inc., 2021

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