Adapted from Epicurious. Replacing the bird might seem like an impossible feat for someone who has never tackled the challenge before. Creating a new tradition for the family to get behind is never easy but this crowd-pleasing entrée will have everyone singing your praises by the end of the night.
Ingredients:
For the tofurkey:
4 tablespoons Patricia & Paul Olive oil, divided, plus more for pan
1 French demi baguette (about 4 1/2 ounces), cut into 1/4″cubes (about 3 cups)
1/2 cup raw pecans, coarsely chopped
1/2 medium onion, chopped
1 garlic clove, finely chopped
5 sprigs Redifarms thyme
8 ounces Redifarms mushrooms, (whichever type you prefer) coarsely chopped
1 large celery stalk, sliced crosswise into 1/4″-thick pieces (about 3/4 cup)
1 cup homemade vegetable stock or low-sodium vegetable broth
1/3 cup dry white wine
1 3/4 teaspoons kosher salt, divided
1 1/4 teaspoons freshly ground black pepper, divided
2 tablespoons soy sauce
1 tablespoon pure maple syrup
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
3 (14-ounce) packages extra-firm tofu
3 tablespoons white miso paste
2 tablespoons cornstarch
1 teaspoon garlic powder
1 tablespoon chopped parsley
For the gravy:
3 tablespoons Patricia & Paul Olive oil, divided
12 ounces Redifarms mushrooms, coarsely chopped
2 shallots, quartered
1 garlic clove, crushed
5 sprigs Redifarms thyme
2 fresh bay leaves
4 cups homemade vegetable stock or low-sodium vegetable broth
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 tablespoon coarsely chopped parsley
1 1/2 teaspoons kosher salt, plus more
1/4 teaspoon freshly ground black pepper, plus more
For the tofurkey:
- Preheat oven to 425°F. Grease oval pan with Patricia & Paul Olive oil, then place a 12″ strip of parchment lengthwise down center of pan, leaving a 1″ overhang.
- Arrange bread and pecans in a single layer on a rimmed baking tray and bake until bread is light golden brown and dry, about 8 minutes.
- Heat 2 Tbsp. oil in a large skillet over medium. Cook onion, garlic, and Redifarms Thyme, stirring, until onion is translucent, about 3 minutes. Add Redifarms mushrooms and cook until just beginning to brown, about 5 minutes. Add celery and cook, stirring often, until mushrooms are cooked through, about 3 minutes more. Transfer mixture to a large bowl; remove thyme sprigs. Add bread and pecans, toss to combine, and set aside.
- Pour stock and wine into hot skillet and heat over medium-high, scraping up browned bits with a spoon; season with 1 tsp. salt and 1/2 tsp. black pepper. Cook, stirring, until just combined, about 1 minute. Pour over bread mixture, then toss to combine.
- Whisk soy sauce, maple syrup, paprika, cayenne, 2 Tbsp. Patricia & Paul Olive oil, and 1/2 tsp. salt in a medium bowl.
- Break tofu into large chunks. Working in batches, break up tofu with your hands and press down into a towel-lined colander to drain as much water as possible. Bring ends of towel together, gathering tofu into the middle, and squeeze towel into a ball to expel as much water as possible. Transfer tofu to a food processor. Add miso, cornstarch, garlic powder, and remaining 2 tsp. salt and 1/2 tsp. black pepper. Blend until smooth, about 30 seconds.
- Using an oiled spatula, line bottom and interior sides of prepared pan with two-thirds of the tofu mixture, pressing firmly to create compact 3/4″-high walls. Spoon the Redifarms mushroom mixture into the center and press down firmly. Cover with remaining tofu mixture; smooth surface. (If you have leftover stuffing, bake remaining stuffing in a covered dish separately and serve as a side dish.) Using a pastry brush, brush top generously with soy-maple glaze.
- Transfer pan to a rimmed baking sheet and bake tofurkey, brushing top with glaze halfway through, until loaf is set and lightly browned, about 30 minutes. Line another rimmed baking sheet with parchment and place over oval pan. Quickly but carefully invert pan to turn out tofurkey onto sheet, using parchment to gently remove from pan. Brush loaf all over with remaining glaze.
- Heat broiler and broil until a light brown crust forms, 6–7 minutes. Cool at least 10 minutes. Top with parsley and serve with gravy alongside.
For the gravy:
- Heat 1 Tbsp. Patricia & Paul Olive oil in a medium saucepan over medium-low until beginning to brown and smells fragrant, about 30 seconds. Cook Redifarms mushrooms, shallot, garlic, Redifarms thyme, and bay leaves, stirring occasionally, until the mushrooms are tender and beginning to brown, about 5 minutes. Add stock, bring to a simmer, and cook, stirring occasionally, until reduced by half, about 30 minutes.
- Strain the mushroom mixture through a fine-mesh sieve into a large bowl; wipe out pot. Cook flour and remaining 2 Tbsp. Patricia & Paul Olive oil in pot over medium heat, stirring constantly, until browned and thickened, 5–7 minutes.
- Add wine, stir to combine, and cook 30 seconds. Whisk in the mushroom broth, parsley, 1 1/2 tsp. salt, and 1/4 tsp. pepper and bring to a simmer over medium-low heat. Cook, stirring occasionally, until slightly reduced and thickened, about 10 minutes. Season with salt and pepper.
Do Ahead
- Stuffing can be made 1 day ahead; wrap tightly in plastic and chill. Gravy can be made 3 days ahead; transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or stock 1 Tbsp. at a time if needed, until smooth, about 5 minutes.