Cider-Marinated Tofu Turkeys

By blum099

Ingredients

• 3 Cups Apple Cider
• 2 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Molasses
• 1 Tablespoon Soy Sauce
• 1 Teaspoon Dried Thyme
• 1 Teaspoon Dried Parsley
• 1/2 Teaspoon Dried, Crushed Sage
• 1/2 Teaspoon Dried Tarragon
• 2 Cloves Garlic, Finely Minced
• 1 Teaspoon Salt
• Pinch Black Pepper
• 2 14-16-Ounce Blocks Extra Firm Tofu
• 2 – 4 Tablespoons Olive Oil

Preparation

Step 1

To make the marinade, simply whisk together everything except for the tofu and oil in a large, microwave save bowl or pitcher, and heat for about 5 minutes to allow the flavors to meld. Set aside.

Open and drain away as much liquid as possible from each of the block of tofu. Taking one at a time, stand it on its side, and slice it horizontally into four slabs. Use a turkey-shaped cookie cutter to cut each one individually (You can save the excess tofu for another recipe, like “egg” salad or stuffed mushrooms.) (If you can’t find an appropriate cookie cutter, or don’t want to fuss with it, leaving the rectangles as is will work just fine, too.) Place each tofu turkey into a large baking dish (about 11 x 7, but exact size isn’t important) so that none are overlapping.

Pour the hot marinade over the turkeys, and let rest a room temperature until the liquid has cooled. Cover with plastic wrap, and then refrigerate overnight, or for at least 8 hours and no more than 24.

When you’re ready to prepare dinner, preheat your oven to 375 degrees.

Drain away but reserve the excess marinade, leaving the tofu turkeys in the baking dish in one layer. Brush the turkeys with oil, and bake for 20 – 30 minutes, until nicely browned.

Serves 4 (2 turkeys each)