Vegan Turkey
Ingredients
- 16 oz Super Firm Tofu
Marinade
- 2 Tbsp Vegan Mayo
- 2 Tbsp Soy Sauce
- 2 tsp White Vinegar
- 1 Tbsp Water (more as needed)
- 2 Tbsp Nutritional Yeast
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Smoked Paprika
- 1/2 tsp Dried Oregano
- 1 tsp Dried Parsley
- 1 tsp Fresh Chopped Thyme
- 1 tsp Fresh Chopped Rosemary
- 1 tsp Fresh Chopped Sage
Instructions
Marinade
- Simply mix and combine the ingredients with a whisk. If it feels too thick, add a little water until it's thinner. You want it thick enough to cling to the tofu.
- You can used dried herbs instead of fresh, just use half the amount (so 1/2 tsp of each instead of 1 tsp)
Tofu Filets
- Make sure to use Super Firm Tofu, the kind that's vacuum sealed and doesn't need pressing.
- Cut the block of tofu into 4 filets. Optional but recommended, carve each rectangular filet into a more turkey filet like shape.
- If you want to get even more artistic, you can shave off the edges and make them a bit rounder and softer. Again, totally optional, but I like to do it! Save the scraps for another meal!
- Dunk the filets in the marinade. You can cook them right away or store them in the fridge in an air tight container for later. If storing for later, pour over the excess marinade, don't throw it out, we're gonna use it later!
- To cook them, get a pan up to medium heat, add a little oil and then grill the filets for about 1 - 2 minutes. I recommend brushing the leftover marinade before and after you flip them. I'll do this several times until they look good to me.
- On the last flip, I like to brush the top one last time, but don't flip it. That extra marinade will continue to cook on the tofu and create a nice thick layer of flavor!
- If you want it sliced like I do for presentation, just slice it at a bias so you expose the interior and can stack them on top of each other.
Crispy Skin Option
- Optionally, after grilling, you can dredge these in some flour and shallow fry these as well. I found that this gave them a nice “skin” like texture that stayed crispy.
- Just cover them in a thin layer of flour. Add a layer of oil to a skillet, heat it up, and then shallow fry the filets until golden brown.
Rice Paper Skin
- After grilling, you can also wrap them in some rice paper that's been rehydrated in water for about 15 - 20 seconds. Then shallow fry in some hot oil until crispy!
Storage
- You can make these and store them in the fridge for 4 - 5 days. I've had a few of them marinating in the fridge all week, and then just pulling one out and grilling it real quick for an easy meal. I haven't tried freezing them, but I don't see why that wouldn't work!
Tried this recipe?Let us know how it was!