Over the past few holiday seasons I’ve tried various preparations using both Tofurky and Quorn Turk’y faux bird products. I am really hard pressed to say which I like “best”, as they each have their own unique place on the vegetarian holiday table.
What I will say is that the major difference between the two is that the Tofurky always seems to be a bit more moist (and less actual turkey-like) than the Quorn products. I imagine this has something to do with the fact that the Tofurky is soy/wheat based, whereas the Quorn Turk’y is made from mycoprotein – a fungi resulting from the combination of oxygen, nitrogen, glucose and minerals.
In any case, for Thanksgiving this year I had a special request from a newly turned herbivore who wanted a Tofurky. As a Tofurky virgin, I wanted to go with a recipe that I could be extra sure would not send her running back to dine on our feathered friends. Here’s my recipe for Tofurky made in an oven bag. Please do not feel compelled to stick to the veggies I used, as I’ve used all types of items in the past including: sweet potatoes, garlic, mushrooms, leeks, etc.
Tofurky Recipe – Oven Bag Tofurky
What You’ll Need
- 1 Tofurky
- 1 Oven Bag
- 6 Celery Stalks
- 1/2 Small Bag Baby Carrots
- 1 Medium Sweet Onion
- 3 Tbsp Olive Oil
- 1 Tbsp Soy Sauce
- 1 Tbsp Grade B Maple Syrup
- 1 tsp Finely Chopped Raw Garlic (optional)
How To Make Tofurky
- Thaw Tofurky in refrigerator for 24 hours prior to cooking. If you forgot to thaw, no worries – you’ll just need to cook it longer.
- Preheat oven to 350 degrees.
- Remove casing from Tofurky and place in oven bag.
- Cut carrots, onion, celery into large bite-sized pieces.
- Place vegetables into bag with roast.
- Whisk together olive oil, sauce sauce, maple syrup and garlic.
- Pour 3/4 of liquid into bag with roast and vegetables. Mix ingredients in bag together so that roast and vegetables are all covered.
- Place bag into shallow roasting pan and trim end of bag so it does not hang down. You will want to use a pan that fits the bag and ingredients tightly. I believe the one I used was 9×9.
- Cook at 350 degrees for 1 hour and 15 minutes (if thawed). A frozen Tofurky will take about 3 – 3 hours and 30 minutes to cook thoroughly.
- Once cooked, remove roast and vegetables from oven bag, placing into pan.
- Cover roast with remaining basting sauce and cook uncovered for 10-15 minutes, until golden brown. Do not overcook as it will cause exterior of roast to become dry.
Word to the wise – the thinner you slice the Tofurky, the more like turkey it tastes!