Part 1 | Part 2
[recipe + photos of tofurkey prep] | [recipe + photos of tofurkey assembly]
First of all, all my love to resisters of colonialism and genocide, past, present, and future, and love sent to the folks honoring this history of resistance on the North American continent and mourning the European colonial invasion.
In my adopted hometown, we have a punxgiving and/or “No Thanks” giant dinner on Black Friday with some 30+ anarchistas, queers, lonely hearts, and anybody else who wants to avoid relatives and celebrate radical chosen family. Why Friday? To avoid the holiday itself, and to enable people to go to the Day of Mourning in Plymouth or to do the relatives thing and love up the family if that’s your jam, which can admittedly be wonderful. I love the bastardized version of this holiday: no gods no pilgrim myths no shopping; centering food and people and thinking of thanks: where did my food come from, how did I come to be able to eat this food?
OK I wrote a lot more longwinded musings on the connections between food and imperialism, invisabilized forms of labor, and food sovereignty… but the kitty I’m babysitting admonished me to GET ON WITH IT.
This year I skyped friends back home who were bakin pumpkin pies while I prepped this the night before an American expat potluck. In honor of the farm and kitchen workers of today and yesterday, and colonial resisters of every age, here’s my famous homemade vegan tofurkey recipe stolen some ten years ago from the internet and adapted as needed to circumstances.
À adapter au Mali: dried herbs de provence, a crushed maggi cube, and smokey homemade tofu from ‘the one guy in Bamako who makes (and delivers!) tofu,’ a Chinese expat who happens to be my friends’ neighbor and stopping by the meal. Pictured with my tea candle Chanukah menorah. Annnnd we accidentally finished the cooking wine.
5 blocks extra firm tofu
2 tsp. vegan poultry seasoning (I actually have no idea what this is and omit every time)
1/4-1/2 c. chopped fresh herbs (like: savory, rosemary, sage, basil, etc.)
1 1/2 T veggie stock powder
salt n pepa
1. Blend tofu with hands until lumps are gone.
2. Stir in tofurkey ingredients.
3. Line a round colander with a cheesecloth (a clean kitchen towel or bandana works in a pinch). Put the tofu mixture into the colander, press it down, and fold the cloth over the top.
Place the colander on a plate to catch excess water and put a heavy weight on top to press the tofu. Store in the fridge at least 2-3 hours, overnight = better.
4. After pressing, scoop some tofu out of the center, leaving about an inch around the edges. Fill with STUFFING then press the extra tofu back over the stuffing. Press down firmly.
[Go to Part II for assembly instructions!]
5. Flip the tofu onto an oiled cookie sheet or a baking dish (the smaller the dish the more concentrated the juices). Make some kind of turkey or other animal shape (wings, a face, cat ears) with the excess tofu.
6. Brush with the MARINADE.
7. Bake at 350degrees for 1.5 hours, brushing with the MARINADE every 15-20 minutes.
8. Eat drenched in GRAVY.
1/4 c. balsamic
1/4-1/2 c. red wine
1/4 c. chopped fresh herbs (see above)
1/4 c. veggie broth
1 tsp. mustard (Dijon or seed)
1. Mix together ingredients. Adjust to taste.
1 T. margarine
1/4 c. onion, finely chopped
1/3 c. whole-wheat flour
2 c. water
1 veggie bouillon cube
1 T Bragg’s or soy sauce
Plus: nutritional yeast, salt, onion powder, garlic powder, sage
2 T fresh parsley, minced
1. In a medium sauce pan, heat the margarine.
2. Sauté the onion for 2 minutes.
3. Add flour and stir until oil is absorbed and allow to brown for an additional minute.
4. Add remaining ingrediants and whisk until thick.
5. Add parsely and cook 2 more minutes. Thin with more water as needed.
6 c diced bread
2 T margarine
1 med. onion, diced
3 stalks celery, sliced
2 large carrots, sliced
1tsp+ each : rosemary, thyme, sage
1/4 c fresh parsely, chopped
3 T raisins
1/4 c. each walnuts and pecans
salt & pepper
1 1/2 c. veggie stock
One small apple, chopped
1. Preheat oven to 350.
2. Bake diced bread for 15 minutes to toast.
3. Sauté onions, carrots, and celery until onions are translucent.
4. Mix all ingredients with the bread. Drizzle the broth over the mixture. Mix again!
5. Bake uncovered 20-30 minutes.