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From: Deborah (Recipes.vegsource.com)
Subject:         Tofu-Kofu "Turkey"
Date: November 2, 2011 at 9:56 am PST

In Reply to: Vegeturkey Roast posted by Deborah on November 2, 2011 at 9:52 am:

Tofu-Kofu "Turkey"

Dry Ingredients:
2 cups pure gluten powder (vital wheat gluten)
1/2 cup powdered "chicken"-style TVP (or powdered unflavored TVP) (grind TVP in blender or processor)
2 Tbs "chicken"-style vegetarian bouillon powder
1 Tbs "beef"-style vegetarian bouillon powder
1/2 cup full-fat soy flour
1/4 cup nutritional yeast flakes
1 Tbs sugar

Wet Ingredients:
1 & 1/2 cups cold water
1 lb firm waterpack Tofu, well-mashed
1 Tbs vegetable oil

Cooking Broth:
8 cups water
6 Tbs "chicken"-style vegetarian bouillon powder
3 Tbs "beef"-style vegetarian brouillon powder
1 tsp poultry seasoning
3 Tbs sugar

In a large bowl, mix Dry Ingredients until well-blended.
In a medium bowl, mix Wet Ingredients until well-blended.
Add the Wet Ingredients to the Dry Ingredients, and knead for about 5 minutes.
Cover, and let stand for 15 - 20 minutes.
Knead for another 5 minutes.
Form into 2 oval rolls.
Wrap each roll (loosely) in several layers of cheesecloth, and tie with string.
In a large pot, put Broth Ingredients, and bring to boil.
Put 1 or 2 rolls into broth, and bring to boil again.
Turn down to medium simmer.
Partially cover, and cook 1 & 1/2 hours, turning occasionally.
Remove from broth.
Unwrap. Discard cheesecloth.
Cut slices as needed, and use as desired.
Store leftovers in broth, for extra moistness.
Use some of the cooking broth to make gravy to serve with the "turkey".


Use in:

"Turkey" sandwiches
Hot "turkey" slices in gravy
Casseroles
Salads
Etc.


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