She Strengthens

A Deliciously Different Vegan Thanksgiving Main Course

Are you tired of the same old turkey-based dishes dominating the Thanksgiving table? Look no further! Our vegan tofurkey recipe is a game-changer, packed with fresh ingredients and a savory, nutty brown-rice stuffing that’s sure to impress.

The Perfect Alternative to Traditional Turkey

Unlike store-bought tofurkey roasts, our recipe skips the unpronounceable ingredients and chemicals, opting instead for wholesome goodness. Plus, it’s surprisingly easy to make, with a total prep time of just four hours (plus tofu draining time).

Get Ahead of the Game with These Tips

To ensure a stress-free Thanksgiving, be sure to:

• Press and drain the tofu the night before
• Prepare the glaze and stuffing a day in advance and refrigerate until ready to bake
• Make the gravy ahead of time and reheat or cook while the tofurkey is baking

The Recipe

For the Tofurkey:

• 5 (14-ounce) packages extra-firm tofu, drained
• 2 tablespoons white miso
• 2 teaspoons kosher salt
• 2 teaspoons finely chopped fresh thyme leaves
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons soy sauce
• 1 teaspoon finely chopped fresh sage leaves

For the Glaze:

• 3 tablespoons freshly squeezed orange juice (from about 1/2 medium orange)
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon white miso
• 1 teaspoon Dijon mustard

For the Stuffing:

• 2 tablespoons olive oil
• 3 medium shallots, small dice
• 2 medium celery stalks, small dice
• 1 1/2 teaspoons finely chopped fresh thyme leaves
• 3/4 teaspoon finely chopped fresh sage leaves
• Kosher salt
• Freshly ground black pepper
• 12 ounces cremini mushrooms, stems trimmed, halved if large, and sliced 1/4-inch thick
• 3/4 cup long-grain brown rice
• 1 cup mushroom broth
• 1/2 cup water
• 1 tablespoon finely chopped fresh Italian parsley
• 1 teaspoon red wine vinegar

To Assemble and Serve:

• Olive oil, for coating the pan
• Vegan Mushroom Gravy (optional)

Instructions:

1. Prepare the Tofurkey: Line a colander with ultrafine cheesecloth and place it inside a large bowl. Break the tofu into 2-inch pieces and process in a food processor until smooth. Transfer to the colander, smooth the top, and fold the cheesecloth over to completely cover the tofu mixture. Refrigerate overnight or for at least 12 hours.
2. Make the Glaze: Whisk together all ingredients until combined. Cover and store in the refrigerator until ready to use.
3. Prepare the Stuffing: Cook the shallots, celery, thyme, and sage in olive oil until softened. Add mushrooms and cook until tender. Add brown rice, broth, and water, and bring to a boil. Reduce heat, cover, and simmer until the rice is tender. Fluff with a fork and stir in parsley and vinegar.
4. Assemble and Bake: Heat the oven to 375°F. Coat a 9-inch springform pan with oil and arrange the tofu mixture, stuffing, and remaining tofu in an even layer. Brush the top with glaze and bake for 75 minutes, brushing with glaze every 15 minutes. Let cool before serving with mushroom gravy, if desired.

Happy cooking!