Cider-Marinated Tofu Turkeys
3 Cups Apple Cider
2 Tablespoon Apple Cider Vinegar
1 Tablespoon Molasses
1 Tablespoon Soy Sauce
1 Teaspoon Dried Thyme
1 Teaspoon Dried Parsley
1/2 Teaspoon Dried, Crushed Sage
1/2 Teaspoon Dried Tarragon
2 Cloves Garlic, Finely Minced
1 Teaspoon Salt
Pinch Black Pepper
2 14-16-Ounce Blocks Extra Firm Tofu
2 - 4 Tablespoons Olive Oil
To make the marinade, simply whisk together everything except for the tofu and oil in a large, microwave save bowl or pitcher, and heat for about 5 minutes to allow the flavors to meld. Set aside.
Open and drain away as much liquid as possible from each of the block of tofu. Taking one at a time, stand it on its side, and slice it horizontally into four slabs. Use a turkey-shaped cookie cutter to cut each one individually (You can save the excess tofu for another recipe, like "egg" salad or stuffed mushrooms.) (If you can't find an appropriate cookie cutter, or don't want to fuss with it, leaving the rectangles as is will work just fine, too.) Place each tofu turkey into a large baking dish (about 11 x 7, but exact size isn't important) so that none are overlapping.
Pour the hot marinade over the turkeys, and let rest a room temperature until the liquid has cooled. Cover with plastic wrap, and then refrigerate overnight, or for at least 8 hours and no more than 24.
When you're ready to prepare dinner, preheat your oven to 375 degrees.
Drain away but reserve the excess marinade, leaving the tofu turkeys in the baking dish in one layer. Brush the turkeys with oil, and bake for 20 - 30 minutes, until nicely browned.
Serves 4 (2 turkeys each)
Cider Gravy
1 Tablespoon Olive Oil
1 Small Yellow Onion
1 Cup Sliced Button Mushrooms
1 Clove Garlic, Finely Minced
1 Teaspoon Powdered Vegetable Stock
1 Teaspoon Ground Cumin
Pinch Cayenne Pepper
1/3 Cup Chickpea Flour
2 Tablespoons Nutritional Yeast
2 1/4 Cups Reserved Marinade, Divided
Set a saute pan with high sides over moderate heat, and pour in the oil. Once hot, add in the onion, mushrooms, and garlic, and gently saute for 5 - 8 minutes, until softened and the onions are translucent. Sprinkle in the spices, and cook for 1 minute.
Stir the chickpea flour and nutritional yeast into 1/2 cup of the reserved marinade so that there are no lumps, and pour it into the pan. It will thicken up very quickly, and once it does, add in the rest of the marinade. Turn down the heat slightly and let the mixture come to a slow bubble, and simmer for 5 - 10 minutes.
Transfer the mixture into a blender or food processor, and thoroughly puree, until completely smooth. Serve immediately, or place a piece of plastic wrap on the surface of the gravy so that it doesn't form a skin.
Makes about 2 1/2 Cups