Holiday Tofurky

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File:Thanksgiving Tofurky.jpg
Thanksgiving Tofurky

A recipe for a glazed tofurky on a bed of autumn vegetables. Could also be called Thanksgiving or Christmas Tofurky, serves four people easily, can be expanded to serve however many guests you have.


  • 1 tofurky (thawed, and more than one tofurky if you have a large group)



  • 2 fist sized potatoes (or 1 potato per person being served)
  • 2 carrots (or 1 carrot per person being served)
  • 2 onions (any size, larger and more of them if you like onions)
  • 2 medium sized beets (or 1 beet per person being served)
  • any other autumn / root vegetables you might enjoy — parsnips are very nice, as is celery
  • salt to taste


  1. Preheat the oven to 350°F in a large skillet, heat the olive oil on medium heat, then add the onion, dried cherries, sugar and balsamic vinegar.
  2. Cook until the onions are soft, then stir in the mustard and apple cider and simmer for 2 more minutes.
  3. Cut all the vegetables to a desired size (one inch cubes are nice for the root vegetables, quarter the onions) and place them in a large baking dish so that they form a single layer of vegetables.
  4. Sprinkle with the desired amount of salt.
  5. Place the tofurky on top and cover it with the glaze, reserving a bit for later basting.
  6. Pop in the oven and bake for the recommended time on the package (at least 30 minutes -- but the vegetables can be your guide, when they are done, so usually is the tofurky).


  • If you are concerned that the tofurkey is not sufficiently done, you can remove the vegetables and keep them warm and keep baking the tofurky.
  • You can also choose to peel your vegetables or not, it depends entirely on your personal preference.
  • If you use more than one tofurky, then multiply the glaze ingredients accordingly.