Passover for Vegans and Homemade Tofurkey [Vegan Recipe]
Good Morning Everyone!
It’s Day 1 of the family going Vegan and I am excited to share this first recipe with you. But before we jump into that together, let’s talk about Passover. If you’re Jewish, by now you’ve probably cleaned down the house of all bread products, stocked the pantry full of matzo and wine, and are getting your house set up for a seder. Chag Sameach to you! Passover is a wonderful holiday that celebrates the exodus of the Jews from Egypt. If you’re curious to know more about that I encourage you to watch “The Prince of Egypt”. Disney does a fantastic job portraying the biblical story and they gathered together a star-studded cast to do all of the voice acting. It’s a classic.
Anyway, it’s also the time where Jewish people observe keeping Kosher for one week and not eating leavened products for a full 8 days. No rice, bread, wheat, oats, etc. of any kind are to be consumed. Now, when you’re a Vegan AND Jewish that can be super tricky! Thankfully I’ve rounded up a few recipes to help you get ready for Passover without breaking your Vegan lifestyle.
- Vegan Charoset: Yes, you need to have charoset on the seder plate but what do you do when all the recipes out there make it with butter or other non-vegan products? You change it up! One Green Planet has you covered with this charoset recipe that keeps it simple with apples, walnuts, spices, and Kosher grape juice.
- Vegan Gefilte Fish: I remember eating that gelatinous blob of jarred fish complete with the weird jelly and thinking, “Why are we eating this??”. Thankfully, you don’t have to! PETA has created a gefilte “fish” recipe that swaps out fish for potatoes and eggplant that when ground up and molded into an oval looks just like the fish one! (Truthfully I think your guests will REALLY thank you for this recipe 🙂 ).
- Vegan Matzo Ball Soup: This recipe is a keeper no matter if it’s Passover or if you have the common cold. Veg Kitchen has you covered with this Vegan Matzo Ball Soup recipe that is chock full of Spring vegetables and is perfect to start your Seder meal.
- Main Course: When it comes to the main course of the Passover meal you do not want to disappoint your guests. Tori Avey (also the queen of Kosher cooking), has a ton of recipes for you to choose from. Her Spicy Smoky Ratatouille Casserole and Imam Bayaldi (Roasted Stuffed Eggplant) are two great Vegan options to fill your guests’ stomachs and keep everyone healthy too!
- Dessert: Finally you can’t have a Passover meal without dessert, right? This No-Bake Icebox Matzo Cake is perfect to make ahead and serve your guests when the night is winding down. Make sure to make this a Vegan recipe and use Earth Balance (or some other brand of nut butter), as well as an egg replacer, and Vegan chocolate and you’re good to go!
And now… let’s jump into today’s recipe!
Today’s recipe comes from Hollywood actress and “Clueless” star, Alicia Silverstone. Yes, she is Vegan too! She wrote a book called “The KIND Diet” that is a completely Vegan recipe and nutritional info guide. In her book she had this recipe for a homemade tofurkey. Now let me pause here and explain why when I saw this recipe I looked at Mr. Noob Chef and said, “babe! I need to make this NOW!”. Every Thanksgiving for the past several years since my surgery I’ve wanted to try Tofurkey. But I’ll be honest… they aren’t the easiest to track down. You can find a wide selection of ham, turkey, and even goose in the grocery store. But Tofurkey? You better be ready to go on a massive scavenger hunt to track down that little Vegan box… that is… until today.
This homemade Tofurkey is “scrummy” as my daughter would say. (Yes, she picked up that word from Mary Berry. Yummy + scrumptious = scrummy. I chuckled too). No, but seriously it really tastes great. Alicia keeps her recipe quite basic but I think the next time I make it, I will add some Vegan sausage into the stuffing to ramp it up another notch. It is Thanksgiving after all, right? 😉 For your convenience I’ve included step by step pictures so you can learn to make it too! Why not try to have a cruelty-free Thanksgiving this year? 🙂 Enjoy this recipe everyone! Have a beautiful day and as always, keep on cooking! ❤
Serves: 4 to 6
For the Dome:
- 2 (16-ounce) blocks extra firm tofu
For the Cornbread Stuffing:
- 1 cup diced onion
- 1 cup diced celery
- 1 tablespoon sesame oil
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1 teaspoon dried parsley or 1 tablespoon fresh
- Salt and black pepper to taste
- 3 cups whole cheat bread, crusts included
- 2 cups cubed Cornbread, or use an additional 2 cups bread cubes if pressed for time
- 2 cups vegetable broth
- 1/2 cup chopped pecans or walnuts
- 3 tablespoons sesame oil
- 2 teaspoons shoyu/soy sauce
Give yourself 2.5 hours to make this meal from start to finish so you’re not pressed for time.
Now, let’s begin! Start by placing a colander on top of a small mixing bowl. Take the two blocks of tofu and crumble them up by hand. Press them against the inside of the colander. Really push it in to make it as flat as possible. Then take a washcloth and press it against the tofu to suck up as much liquid as possible. Don’t be afraid to really get in there and press down hard! 🙂
Next, lay a kitchen towel over the tofu and place a large can on top to let the tofu continue squeezing liquid and set aside for 1 hour. While it’s draining, it’s time to make the stuffing!
Begin by chopping up the onion and celery in a bowl and set aside.
Get a deep saucepan bubbling with the vegetable broth, onion, celery, and dry herbs. Bring to a simmer over medium heat.
Meanwhile chop up the cornbread (see recipe below!) and the whole wheat bread.
Slowly mix both breads into the simmering vegetable broth and mix well to create a stuffing! Let it absorb all of the liquid. (Note: if your stuffing looks a little dry, add just a touch more water until you get the right consistency). Mmmm doesn’t that look good? 🙂
Remove the can and kitchen towel from the tofu dome. Begin packing in the stuffing (tight!) inside the dome. I used the back of a cooking spoon to really press the stuffing down in there and really pack it in! Then grab a baking sheet and carefully place it on top of the tofu dome and give it a quick flip, (holding both!), to invert the dome onto the baking sheet. Tada! You made a tofurkey! 😀 Now ‘s time to bake!
Preheat the oven to 400 degrees (F)/ 200 degrees C. Very gently brush on the basting liquid. Cover with foil and bake for 1 hour. Then remove the foil. Add a bit more basting liquid and bake for an additional 30 minutes and you’re done!
Now doesn’t that look beautiful?! 🙂 Imagine that Tofurkey surrounded by roasted root vegetables, a huge salad, and a big bowl of mashed potatoes! Yum!!! Serve hot and enjoy!
You didn’t think I forgot about the Cornbread and Cranberry Sauce, did you? Of course not! ❤ Don’t worry, I have you covered on that too! Enjoy everyone! ❤
Vegan Cranberry Sauce
- 4 cups raw cranberries
- 1/2 cup maple syrup
- Juice from 1 orange
Rinse and clean berries well. Transfer to a large saucepan, and add the syrup, orange juice, and 1/4 cup of water. Bring to a boil over medium-high heat stirring often. When the mixture comes to a boil, reduce the heat, cover, and gently boil until the berries pop, about 10 minutes. Chill for 1 hour before serving.
- 1 cup maple syrup
- 1 1/4 cups soy milk
- 1/4 cup safflower oil
- 1 1/2 cups cornmeal
- 1/2 cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat the oven to 400 degrees (F)/ 200 degrees C.
- Combine the wet ingredients (maple syrup, soy milk, and oil) in a mixing bowl.
- In a separate mixing bowl combine the dry ingredients (cornmeal, whole wheat flour, baking soda, and salt).
- Mix the dry ingredients into the wet ingredients and stir well.
- Pour into a greased muffin tin and bake for 25-30 minutes and you’re done!