A great subsitute for thanksgiving or holiday turkey that’s vegan friendly. Recipe from How it All Vegan, published by Arsenal Pulp Press.
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ingredients
1 ½
cup boiling water
½
Tbsp dill
½
tsp rosemary
½
tsp thyme
½
tsp marjoram
½
tsp sage
½
tsp pepper
1-4
cloves garlic, thinly sliced
3
Tbsp olive oil
1
lb(s) firm tofu, cut into ¼-inch thick pieces
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directions
Step 1
In a large bowl, whisk together the water, dill, rosemary, thyme, marjoram, salt, pepper, garlic, and oil. Set aside.
Step 2
Slice the tofu into desired shapes, about 1/4-inch thick. (I usually cut the tofu into 10 /4-inch squares.) Lay each slice down on a cookie sheet or a lasagna pan, cover with marinade, and let sit for 1 hour or more (the longer the better).
Step 3
Preheat oven to 350°F.
Step 4
Bake for 60 minutes, turning slices over after 30 minutes.
Step 5
To serve, fry tofurky cutlets on a non-stick frying pan until both sides are browned. Makes 10 slices.