Tofurkey (Tofu Turkey)
photo by Enjolinfam
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
10 slices
- Serves:
- 4-5
ingredients
- 354.88 ml boiling water
- 7.39 ml dried dill
- 2.46 ml dried rosemary
- 2.46 ml dried thyme
- 2.46 ml salt (scant)
- 2.46 ml dried marjoram
- 2.46 ml dried sage
- 2.46 ml pepper
- 1-4 garlic clove, thinly sliced
- 44.37 ml olive oil
- 453.59 g firm tofu
directions
- Preheat oven to 350.
- In a large bowl, prepare the marinade by whisking together all the ingredients except the tofu. Set aside.
- Slice the tofu into desired shapes, about 1/4 inch thick (a pound of tofu will give you about 10 slices).
- 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.
- Bake for 1 hour, turning slices over after 30 minutes.
- To serve, fry cutlets on a nonstick frying pan until both sides are browned.
Reviews
-
I made this for myself to eat at a meat-heavy Thanksgiving family potluck. It was delicious. I didn't have any dill or marjoram, so I used basil and oregano. I also added a couple of generous splashes of Braggs liquid aminos to the marinade. I only made 1/2 a pound and found that 45 minutes was more than enough cooking time for that amount. Thanks for posting this. It practicallly made my Thanksgiving.
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RECIPE SUBMITTED BY
Lifla
United States