Thursday, November 22, 2012

No-Turkey Day

No, I'm not having veggieducken for Thanksgiving dinner.* Some years I've had Tofurkey, but the more years I'm vegetarian, the less appetizing even a quasi-pretend-turkey is. This year I made maple tofu to bring to my omnivore relatives' house for my main dish, modified from two other baked tofu recipes.


Thanksgiving Maple Coconut Tofu


1 package extra firm tofu
3 Tbsp maple syrup
2 Tbsp olive oil
1/4 tsp black pepper
1/2 tsp paprika 
2 Tbsp shredded coconut
  1. Preheat oven to 375°.
  2. Open and drain tofu. Wrap in a towel and set a book or plate on top to press out water. Let set while you prepare the sauce.
  3. Mix the maple syrup, olive oil, black pepper, and paprika in a small bowl. (My tolerance for spice is quite low; you may prefer more pepper and paprika.)
  4. Cut the tofu into half-inch cubes. Spread into a single layer in a baking dish.
  5. Pour the maple sauce over the tofu. Use your hands to mix and cover the tofu pieces with the sauce, then spread back into a single layer.
  6. Sprinkle the coconut over the tofu.
  7. Bake for 20 minutes, then mix and flip the pieces. Bake for an additional 15 - 25 minutes, or until the edges start to brown.
Happy Thanksgiving! 

*Edited to add: A girl at the VegNews vegan yoga retreat the following week actually did make a veggieducken for Thanksgiving!

No comments:

Post a Comment

Please join in the conversation!

Please note: Although I'm trying to keep the commenting as wide open as possible and not requiring logging in to one of the profile options, there have been reports of glitches and comments disappearing while trying to post under the Anonymous option. I would recommend logging in if you have one of the profiles, or at least copying your comment to paste back in if something goes haywire.

Related Posts Plugin for WordPress, Blogger...