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Recipes

“Tofu Turkey” on mashed potato

By KACHEN

A Vegan Thanksgiving from Glow in Bonnevoie. Celebrate Thanksgiving with this delicious vegan feast crafted for four! Featuring marinated tofu “turkey” roasted to perfection, creamy mashed potatoes, and a rich, herb-infused gravy, this recipe combines festive flavours with plant-based goodness. It’s a wholesome and satisfying way to bring everyone together around the table this holiday season!

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Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Tofu Turkey:
  • 2 blocks of organic tofu extra firm
  • 2 tbsp of bouillon paste
  • 2 tsp of "chicken" spice
  • 1 tbsp of soy sauce or tamari
  • 1 tbsp of Maple syrup
  • 1/2 cup of balsamic vinegar
  • 2 tbsp of olive oil
  • pinch of black pepper, onion powder, garlic powder
  • Mashed potatoes:
  • 500g of potatoes
  • Gravy:
  • 2 onions
  • 2 lauriel
  • 2 pepper grains
  • 2 all spice seeds
  • 1 spoon of thyme, of rosemary
  • 3 spoons of olive oil
  • 1 carrot
  • 1 parsnip
  • 2 celery stalks
  • 2 galic cloves
  • 1/2 spoon of brown sugar
  • 2 spoons of tomato concentré
  • 2 spoons of soy sauce
  • 1 liter of veggie stock
  • salt & black pepper

Instructions

Tofu Turkey:

  1. Prepare the Marinade: Whisk together all marinade ingredients in a bowl.
  2. Prep the Tofu: Slice the tofu blocks lengthwise. For best results, marinate the tofu overnight. If you're short on time, proceed directly to baking.
  3. Score the Tofu: Preheat the oven to 200°C. Using a knife, make shallow criss-cross cuts on the surface of each tofu piece, being careful not to cut all the way through.
  4. Coat the Tofu: Place the tofu on a baking tray and pour the marinade evenly over each piece, ensuring thorough coverage.
  5. Bake to Perfection: Roast the tofu in the oven for 25–30 minutes, or until the edges turn golden and crispy.

Mashed potatoes:

  1. Prepare the Potatoes: Peel the potatoes and cut them into chunks for quicker cooking.
  2. Cook Until Soft: Boil the potatoes in salted water until tender and easily pierced with a fork.
  3. Mash and Flavour: Drain the potatoes and mash them thoroughly. Stir in a spoonful of vegan butter and a few spoons of soy cream until smooth and creamy. Adjust seasoning with salt to taste.

Gravy:

  1. Prep the Veggies: Dice the onions, carrot, parsnip, celery, and garlic into small, uniform pieces.
  2. Sauté for Flavor: Heat olive oil in a pan and sauté the vegetables with pepper, allspice, thyme, and rosemary. Cook until the veggies are golden brown and fragrant.
  3. Add Sweet and Savory Notes: Stir in the brown sugar, tomato concentrate, and soy sauce. Cook for about 2 minutes to enhance the flavors.
  4. Simmer the Gravy: Pour in the vegetable stock and bring to a boil. Lower the heat and let it simmer until the liquid reduces by half.
  5. Strain and Extract: Strain the mixture, pressing the vegetables firmly to extract all their flavorful juices.
  6. Final Touch: Return the strained liquid to the pan and simmer for another 5 minutes. Adjust with salt and pepper to taste before serving.

KACHEN
KACHEN

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