BettyBennet ha scritto:... vegan
Tofurkey (Tofu Turkey)
Ingredients:
1 1/2 cups boiling water
1 1/2 teaspoons dried dill (aneto)
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon salt (scant)
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage (salvia)
1/2 teaspoon pepper
1-4 garlic clove, thinly sliced (aglio)
3 tablespoons olive oil
1 lb firm tofu
1¼ hours 10 min prep
1. Preheat oven to 350. (sono 180°
nostrani)
2. In a large bowl, prepare the marinade by whisking together all the ingredients except the tofu. Set aside.
3. Slice the tofu into desired shapes, about 1/4 inch thick (a pound of tofu will give you about 10 slices).
4. Lay each slice on a cookie sheet or a lasagna pan, cover with marinade, and let sit in the refrigerate for at least an hour -- the longer, the better. Turn the slices over a few times as they marinate.
5. Bake for 1 hour, turning slices over after 30 minutes.
6. To serve, fry cutlets on a nonstick frying pan until both sides are browned.
Enjoy
Io ho trovato queste altre ricette, nel caso vi interessino:
http://www.tofurky.com/
Homemade Tofurkey Loaf
Craving Tofurky, but it is nowhere to be found? Never fear! Just whip up this delicious substitute, and use it in salads and on sandwiches.
2 1-lb. blocks firm tofu
3 Tbsp. soy sauce
1 1/2 Tbsp. toasted sesame oil
1 1/2 Tbsp. dry sherry
3 Tbsp. water
1/4 tsp. pepper
• Freeze the tofu for at least one day then thaw it and squeeze out the excess water. This changes the consistency of the tofu, making it chewier and more porous.
• Place the two blocks of tofu next to each other in an oiled loaf pan, making sure that they are as close together as possible.
• Combine the soy sauce, sesame oil, sherry, water, and pepper to create a marinade.
• Pour 2/3 of this marinade over the tofu, cover the dish, and place it in the refrigerator overnight. Cover the remaining marinade and refrigerate it.
• Remove the tofu from the refrigerator and pour the remaining marinade over the top.
• Bake at 350°F for 90 minutes, basting every half hour and flipping after 45 minutes. (When flipping the tofu, use caution so that it does not break apart.)
• Cool the tofu to room temperature or place in the freezer until cool, at which point it will have a firm, meaty consistency.
• Use it in sandwiches, as a main dish with gravy, or come up with your own serving ideas.
Makes 6-8 servings
Tofurkey, Schmulurkey!
Don’t dismiss holiday-themed alternative to real turkey
In North America, most of us celebrated traditional Thanksgiving this past weekend. Many Trent students made the trek home to be served wonderful, delicious, non-Aramark food at the hands of our loving families. The table was set, the food was served, the good china was used, friends and family surrounded you. And millions of turkeys were consumed! Was your turkey bland, undercooked, dry, or just plain gross? You do have options aside from just not eating it! Let me introduce you to the wonders of TOFURKEY!
Thanksgivings have changed a lot for myself since I enrolled here at Trent University. The biggest change surrounding the festivity is that I no longer eat meat. That’s right, no turkey for me. No ham, no gravy, no Thanksgiving dinner staples aside from sweet potatoes, roasted veggies, cranberries and my personal favorite, sugar pie (is it that obvious that I’m French Canadian?).
Now this article’s intent is not to start a political firestorm like the one spurred on by the infamous “Vegan: Vegetarians are Stupid” article published in January. This is just to show the trials and tribulations of making a choice to omit meat from your diet while still trying to participate in traditions that involve a lot of food. Thanksgiving seems like a rather appropriate time for this, taking into consideration that more than half of the turkeys consumed annually in Canada are eaten at Thanksgiving and Christmas!
While feasting on a holiday that is commemorated by most as Thanksgiving and by others as the International Day of Indigenous Resistance, there are certain things you must take into consideration. If you are against the suffering of both Indigenous peoples and that of our feathered friends (not that the continual suffering and murder of millions of Indigenous peoples around the world is in any way comparable to that of turkeys), making tofurkey on Thanksgiving may be the way to go.
I must admit, my first attempt at making homemade tofurkey resulted in the worst tofu I’ve ever tasted. That said, I’m not very skilled when it comes to the culinary arts. I tried again with much success this Thanksgiving!
Homemade tofurkey basically consists of marinating tofu in herbs and spices overnight and cooking it to your specific tastes. Here is a standard recipe for tofurkey if you still want to try making it on your own when Christmas rolls around.
If you’re not up for making your own, you could always check out Tofurky (TM) brand products, which have specifically Thanksgiving themed Tofurky slices. Also, if you’re concerned about how much protein you get from Tofu or Tofurky as opposed to meat, you’d be surprised! 3 ounces of turkey (white or dark meat, sliced and cooked) offers approximately 18 grams of protein. Tofurky (TM) gives you 11 grams for every three slices. The tofu turkey recipe listed above offers a whopping 27.9 grams of protein per serving!
So if you don’t eat meat/turkey and had a bad experience this past Thanksgiving passing up good home-cooked food, try to make your own meatless alternative next holiday! There’s nothing to fear, tofurkey is here!
Home Made Tofurky Ingredients:
2 lb firm regular tofu, cut into thin slices
1/2 C tamari
1/4 C olive oil
3 cloves garlic, minced
1 tsp each ground sage and thyme
1/2 tsp each dry mustard, oregano & rosemary dash cayenne (opt.)
Instructions:
- Combine the ingredients for the sauce, and mix well. Carefully place the tofu slices in a deep pan, and cover with the sauce. Let marinate at least 30 min.
- Preheat oven to 350 degrees.
- Press your favorite stuffing (see below) into a large oiled baking pan. Cover with tofu slices and drizzle with any remaining marinade. Stuffing and tofu can be molded into turkey shape if desired.
- Bake, covered, at 350 degrees for 1 hour; uncover for final 15 min. Serve with Mushroom - Gravy, if desired.
Source:
www.allrecipes.com
Julia Caron
