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Tofu Turkey

Veggie Pot Pie

Taken from Healthy Home Cookin Vol. 2

One of my personal favourites in place of turkey and naturally gluten free!  Very YUMMY.
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Loaf:
    3 pkg of 454g extra firm water-packed tofu
    3 Tbsp Golden Seasoning
    1 Tbsp onion powder
    1/4 cup nutritional yeast flakes

Basting:
    1/4 cup boiling water
    1 cube of “chicken bullion” or 1 Tbsp Golden Seasoning
    1/4 tsp turmeric
    2 Tbsp oil  
    3 Tbsp Bragg’s Amino's

Drain tofu and place into food processor (or mash with fork and knead by hand).  Add remaining loaf ingredients and process on high for 5 to 10 minutes until dough like.  Will need to start, stop, and stir A LOT!  Form into a log in a 4 x 8 loaf pan, squeeze well as you form the log.  Combine basting ingredients and baste the log very well with a brush.  Bake at 325˚F for 90 minutes, basting every 10 minutes or so.  Let cool and slice to serve. Can be reheated before or after slicing.

This makes a great vegan substitute for turkey for Christmas or Thanksgiving:

To 'stuff' this turkey, make your favourite stuffing recipe a bit wet and form it into a log. Spread the tofu mixure around the stuffing. You will have to use your hands!!!

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