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!

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