Tofu Turkey Takes Center Stage
By Joy Pape, FNP, CDCES and Nisha Melvani, MS, RDN
Planning a Thanksgiving meal used to be easy and traditional. You planned your meal around the turkey and stuffing and had a lot of side dishes and desserts which included pumpkin pie. Now, it’s not so easy to plan a Thanksgiving meal. People aren’t eating the same as they used to. This may be due to allergies, gluten or dairy intolerance, diabetes or heart disease, etc.
Most anyone can eat turkey but some choose not to. These people are considered vegetarians or vegans—someone who does not eat any meat, game, fish, or by-products of animal slaughter. There are many ways to embrace vegan living. Yet one thing all vegans have in common is a plant-based diet that avoids all animal foods such as meat, fish, shellfish, insects, dairy, eggs and honey.
To help plan a successful Thanksgiving gathering, I reached out to our West Village neighbor, Nisha Melvani, MS, RDN, author of one of the bestselling cookbooks on Amazon, Cooking for Longevity, and founder of Cooking for Peanuts, a popular social media platform. Here’s what Nisha had to say.
How would you plan a traditional Thanksgiving meal with a vegan guest attending?
My advice would be to have a few dishes that cater specifically to their needs. A great start is a hearty protein main dish like my easy tofu turkey, or lentil loaf, as a centerpiece. Make sure your side dishes like mashed potatoes, stuffing, and veggies are either prepared with plant-based butter or oil and without animal-based broth. And for desserts, offer options like apple crisp or pumpkin pie made with coconut or almond milk. It’s all about making simple swaps so that everyone at the table feels included and enjoys the meal!
How would you choose a restaurant for a vegan guest?
Restaurants that serve Indian cuisine can be a great choice, as many traditional dishes are naturally vegan or can easily be made vegan. Look for places that offer a variety of flavorful vegetable curries, lentil dishes, and rice-based options like vegetable biryani. Beyond Indian cuisine, consider spots with a diverse menu, such as farm-to-table or international restaurants with Mediterranean or Asian dishes. It’s always a good idea to call ahead and confirm their vegan offerings for the holiday, so everyone has something delicious to enjoy!
Visit cookingforpeanuts.com
Easy Tofu Turkey
Makes 2 small tofu turkeys Serves 4
2 large russet potatoes, peeled, sliced into ¼-inch-thick rounds (about 3½-4 cups)
Salt
1 tablespoon plus 1 teaspoon olive oil
1 med. yellow onion, diced (about 1½ cups)
1 (14-ounce) block extra-firm tofu, pressed and crumbled into small crumbles
1 teaspoon garlic powder
1 teaspoon finely ground black pepper
¾ teaspoon poultry seasoning
½ teaspoon mustard powder
2 tablespoons nutritional yeast
1 cup dried or gluten-free breadcrumbs
3 tablespoons cornstarch or arrowroot
¼ teaspoon kala namak (optional)
4 rice paper spring roll wrappers
For the glaze (optional):
2 tablespoons soy sauce or tamari
2 tablespoons maple syrup
1 teaspoon sriracha
Place potatoes in a large saucepan with enough water to cover by 2 inches. Add 1½ teaspoons salt. Bring water to a boil then reduce heat and simmer potatoes 7 minutes or until fork tender. Do not overcook them. Drain before placing them back into the saucepan for 30 seconds to remove excess moisture. Transfer to a large bowl.
Preheat oven to 400ºF. Line a large baking sheet with parchment paper. Set aside.
Heat the olive oil or broth in a large saucepan over medium-high heat. Add the onion, tofu, and a generous sprinkle of salt and cook for 5 minutes, or until the onion is translucent. Add garlic powder, black pepper, poultry seasoning, and ground mustard and cook another 30 seconds.
Mash the potatoes with a potato masher or fork until mostly smooth. Add the tofu mixture to the mashed potatoes. Mix in the nutritional yeast, breadcrumbs, cornstarch, kala namak (if using), and salt to taste. Use your hands to incorporate the ingredients until the batter is dough-like in texture.
Form a large ball with the dough and divide it into two equal parts. Shape each into an oblong shape, like a cooked turkey.
Wet one spring roll wrapper and place it over the top of one tofu turkey. Use your hands to smooth it over the top half. Then flip the turkey over and use a second wet spring roll wrapper to cover the bottom. The sides of both rice paper wrappers should overlap so that they stick to one another, covering the dough entirely. Repeat for the remaining dough.
Place the tofu turkeys onto the prepared baking sheet and bake for 10 minutes. Meanwhile, make the glaze. Mix the tamari, maple syrup, and sriracha in a small bowl. Use a pastry brush to generously brush the glaze over the top and sides of the turkeys. Bake them for 10 minutes more, and brush again. Continue cooking for about 5 minutes more, or until the rice paper is crispy and browned all over.
Place the turkeys onto a cooling rack for at least 10 minutes before slicing.
