Love to Eat Tofurky, and Caulipots

I really don't want to admit it quite yet, but summer is coming (alright, has come?) to an end, and fall is beginning to push its presence here in New Hampshire.  I love summer; the sun pulsing down on my skin, the bright blue sky and wisps of clouds, dusk arriving late in the evening . . . all of it makes me feel alive and energetic again after a long winter hibernation.  I'm sad to say, "see you next year" to the warmth and sun once again. 

Despite my mourning, fall absolutely has its unique highlights to celebrate.  Crisp, dry air, vibrant foliage, munching on crisp apples while picking them at local farms, pumpkin decor and flavors, leaves crunching under my feet, cozy sweaters (this year, minus the wool!) and snuggling under a blanket on the couch . . . the season definitely offers a theme of comfort and warmth.  

 

With days of gloomy rain this week, and a willingness to try to welcome fall instead of shunning it, my husband Mark and I decided to try Tofurky.  Tofurky?  Yes, Tofurky.  Tofurky is how it sounds, a vegetarian alternative to turkey, made of tofu and vital wheat gluten (wheat protein) and flavored and spiced to replicate the Thanksgiving main attraction.  It comes prepared with a wild rice and wheat bread stuffing.  We honestly were not quite sure what to expect.  Just last weekend, my cousin shared her less than impressive first experience trying Tofurky, so my hopes were not high.   But, its presence is popular on many veggie Thanksgiving tables, and Mark and I both agreed it made sense to try it, and to try it before, not on, a major holiday.

Tofurky can be found in the freezer in the natural foods or meat alternatives sections of major grocery stores.  It is packaged in a cardboard box and comes further wrapped in a plastic casing with metal clips binding each end.  The instructions specifically emphasize removing the casing before preparing and cooking; apparently, melted plastic does not help to make Tofurky tasty.  The instructions also recommend baking the Tofurky with vegetables right in the dish, like a roast.  I chopped some sweet potatoes and carrots.  There is also a recipe for basting, which consists of olive oil, dried or fresh sage (fresh), and soy sauce (Bragg's Liquid Aminos).  I also added dried rosemary, because Mark and I love rosemary.  Here's how it looked before heading into the oven to bake for approximately 1 hour 15 minutes:  

Its middle is literally filled with the stuffing, so you can't see it until it's sliced.

For an additional side, I decided to make Cauliflower Mashed Potatoes (Caulipots) from Isa Chandra Moskowitz's Appetite for Reduction.  (Loooove and highly recommend this cookbook!!)  I had a head of fresh, local cauliflower waiting in the fridge for a few days but had felt stuck trying to think of how to turn it into a dish that Mark, a cauliflower hater, might enjoy.  He loves mashed potatoes, so I thought I might get away with sneaking in a bit of healthy cruciferous vegetable into an old comfort food favorite.  After putting the Tofurky in the oven, I chopped and prepared the vegetables and waited a while to begin the boiling and mashing. 

 

 A little less than an hour and a half later, dinner was ready.  The Tofurky finished its time in the oven, and the caulipots were mashed and mixed with vegetable broth, olive oil, Earth Balance (which I added, somewhat negating the low-fat purpose of the recipe) and spices. 

Mark was ready to tackle the Tofurky.  We both watched with curiosity, and some trepidation, as he sliced into our soy and wheat protein mound.  There's the stuffing!  I laughed at his expression as I took this picture, as his face told me, "I don't know about this!" without any words.  It wasn't all that easy to slice neatly and evenly.    

 After warming up our Tofurky gravy and preparing our plates, dinner looked pretty damn good!

And it was!  For real.  We were both happily surprised by our experimental dinner, and our empty plates showed our satisfaction.  The Tofurky had a distinct poultry-like flavor, without the actual animal, of course.  Can't beat that!  The gravy was fairly tasty and made for an even more Thanksgiving dinner-like experience.  The sweet potatoes and carrots really soaked up the baste and were thus a bit more oily than I would have liked, but Mark thought they were fantastic.  I loved the caulipots and would absolutely recommend the recipe, but Mark wasn't won over; despite the distinct mashed potatoes taste, he swore he tasted more cauliflower than potato.  I even added extra Earth Balance (vegan margarine), which wasn't included in the recipe's directions, hoping to give him a more creamy, potato like experience.  Oh, well.  He tried Tofurky and enjoyed it . . . that's a pretty big deal all on its own!  And, it leaves more caulipots for me.  YUM.

For Mark, the highlight of Tofurky came the day after our mock turkey dinner, when he made himself a Tofurky sandwich to bring to work.  He even used Vegenaise (vegan mayo) for a spread.  Around lunch time that day, I laughed as I read his enthusiastic text which, mixed with a bit of emphatic profanity, professed the awesomeness of his lunch.  My previously meat and potatoes loving husband was proclaiming his love for a Tofurky and Vegenaise sandwich.  How could his vegan wife not love that??      

Have you ever tried Tofurky?  What did you think?  Would you ever try it?