Custom Search


Reply To This Post         Return to Posts Index           VegSource Home

From: Deborah (
Subject:         Two-Layer "Turkey" Roast
Date: November 2, 2011 at 10:01 am PST

In Reply to: Tofu-Kofu posted by Deborah on November 2, 2011 at 9:56 am:

Chef Deb's Two-Layer "Turkey" Roast

1 lb waterpack tofu, frozen & thawed
1 lb chicken-style seitan (or any seitan)
1 qt water
2 Tbsps vegetarian 'chicken' bouillon powder
2 tsps vegetarian 'beef' bouillon powder
1 tsp celery seed
1/2 tsp poultry seasoning
1 tsp sugar or Sucanat
Cornflake crumbs
1/4 cup margarine, melted
Pan spray

Press thawed tofu gently to expel water.
Cut tofu into 1/2" slices.
Cut seitan into 1/2" slices.
In a 2-qt saucepan, put water, bouillon, spices, and sugar.
Bring to boil.
Add tofu and seitan.
Turn heat down to medium, and cook for 30 minutes.
Allow tofu and seitan to cool in broth.
In a sprayed loaf pan, put the tofu slices.
Top this with the seitan slices.
Top this with cornflake crumbs, covering all.
Drizzle melted margarine over the top.
Cover with foil.
Bake at 350 F for 30 minutes.
Uncover, and bake another 10 minutes, or until browned.
Serve with gravy and dressing.

Reply To This Post         Return to Posts Index           VegSource Home

Follow Ups:


Post Reply

E-mail: (optional)


Optional Link URL:
Link Title:
Optional Image URL:

See spam or
inappropriate posts?
Please let us know.

Want to see more videos? Subscribe to VegSource!

Every time we post a new video, we'll send you a notice by e-mail.

No spam ever and you can easily unsubscribe at anytime.

Enter your email address, your first name, and press Submit.

Your Email:
First Name:
Newsletter archive

Infomercial production direct marketing