I have, sitting in my fridge as I speak, a thawed Tofurky waiting to be cooked. I am a little timid, not going to lie. I have cooked a large variety of meat substitutes, and although I cook with the Tofurky brand quite often,  I haven’t made an ACTUAL Tofurky before.

I have to say, #1, it really isn’t visually appealing. And #2, the gravy looks SCARY. So, I have been scrolling through recipes looking for the perfect one. I haven’t found it yet, but I am leaning towards an Orange Juice, Maple Syrup and Soy Sauce hybrid. I’ll keep everyone posted on the results!

In the meantime, check out some of the links I found on cooking Tofurkys:

Most EXTENSIVE collection of recipes I found for Tofurky

Fried Tofurkey anyone?

Turtle Island Foods, Inc…the creators of the Tofurky

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I cooked this tonight because I wanted a bread to make my Tofurkey sandwiches on, and I wanted to make sure I got my fair share of veggies in for lunch tomorrow (You should have some at EVERY meal if you are a vegetarian!). I’ve made stuffed focaccia before, but I haven’t made something where the vegetables are scattered about. It is quite good, and the zucchini scattered throughout keep a great moisture in the bread.

Ingredients:

3 cups of flour (give or take a little)

A packet of yeast

1/3 of cup of olive oil (I use a light virgin olive oil, and not quite this much. I drizzle heavily)

1 cup of warm water (you won’t use it all)

I carrot, diced small

1/2 zucchini, diced small

Italian herbs to season

Sea Salt

Preheat the oven to 200° F

Combine the flour and yeast in a large bowl, and slowly add in the olive oil, mixing into the mixture. Then slowly added and mix the warm water into the flour mix. This will activate the yeast, and will cause your bread to rise. One you have a nice doughy mix, and it’s not too wet, fold in your chopped veg and herbs. Kneed the dough for a bit. Define a bit? Eh…I usually kneed for roughly 2-3 minutes. You should probably do that a bit longer, honestly, but I am impatient. You should have a nice ball when you are done, ready for the oven.

Grease a sheet to put the bread on (I spread about a small amount of olive oil) and then place your lovely little ball of dough on the sheet. Spread some olive oil over the top and sprinkle with sea salt, or regular salt. I like the sea salt myself.

Turn the oven OFF!!! Cover the bread with a cloth and place in the oven for around 40 minutes. Yeah, you can ‘just’ put it in a warm place, but really, this is easier for me. I don’t have a laundry room to put it over the dryer, or something like that. So this works.

Around the 38 minute mark, I will take the towel off and turn the oven back on to 400° F. I just leave the bread in there, so I don’t take the risk of it falling. I usually end up cooking this for around 20-30 minutes, but keep an eye on it. When it is getting that nice tan/brown color, go ahead and pop it out and enjoy! Well, let it cool first! It did just come out of the oven!

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