I’m a dessert girl at heart and really, I couldn’t care less when it comes to actual “meals.” This is the exception. We started by making these for Thanksgiving and calling them tofurkey. In toddler- that’s “tofurturkey.” and it’s important to use the toddler terminology here because guess what… my daughter eats these!
Now don’t worry if you’ve ever had the “pleasure” of eating tofurkey. This will NOT taste like that. The only similarity here is the name. Tofurkey (gag). I usually serve these with sweet potato, a green veggie, and cranberry sauce. It’s fabulous. These are also gluten-free, lower carb, and dairy-free/ vegan. Top that with being easy, tot-friendly, and fun (think making different shapes etc) and you’ve got a real winner.
Now I really hate these “Joy-of-Cooking” type recipes. You know, the kind where you need a recipe for one of the “ingredients” in the original recipe. By the time I make the first recipe I don’t even want to make the final dish. So just use my short cut and make a smaller amount. Why would anyone want over 1 cup of herbs? Anyways. This is yummy. Enjoy🙂
Holiday Herb Mix
This savory herb mixture is used in the Faux Turkey Breasts. It is easy to make this ahead and keep using it throughout the holiday season. Makes about 1 1/4 cups
- ½ cup dried rubbed sage
- ¼ cup dried marjoram
- ¼ cup dried rosemary
- ¼ cup dried thyme
- 1 teaspoon freshly ground black pepper
- Stir all the ingredients in a small bowl to blend. Transfer the herbs to a glass jar and seal with the lid. The herb mixture will keep up to 1 month, stored airtight at room temperature.
- Note: To make a smaller batch use 2 Tbsp sage, 1 Tbsp ea of marjoram, rosemary, and thyme, and 1/4 tsp black pepper. I have used ground instead of dried spices and it still came out ok. Little stronger seasoning but still yummy.
Faux Turkey Breasts
- 2 (8-ounce) packages soy tempeh
- 1 (12-ounce) container water-packed firm tofu drained
- ⅓ cup yellow miso (white Miso works also)
- 3 tablespoons Dijon mustard
- ¼ cup plus 2 tablespoons olive oil
- 2 large onions finely chopped
- 3 tablespoons Holiday Herb Mix
- 1- 1 1/2 teaspoons sea salt ( I use 1 tsp)
- ½ teaspoon freshly ground black pepper
- Quarter the tempeh squares and tofu square into rectangular blocks. Using the food processor fitted with the shredding disc, shred the tempeh and tofu (the mixture will appear crumbled). Stir the miso and mustard in a small bowl to blend. Set the tempeh-tofu mixture and miso-mustard aside.
- Heat 1/4 cup of oil in a heavy large frying pan over medium-high heat. Add the onions and sauté for 8 minutes, or until they are translucent. Stir in the herb mix, salt, and black pepper. Then, stir in the shredded tempeh-tofu mixture and miso-mustard mixture. Sauté for 8 minutes, or until the mixture is well blended and golden brown. Set the tempeh mixture aside until cool enough to handle.
- Brush the remaining 1 tablespoon of oil over a heavy large baking sheet. Using your hands and about 3/4 cup of the tempeh mixture for each, shape the tempeh mixture into eight 4 to 5 inch-long oval patties that are about 3-inches wide and taper at one end to resemble chicken breasts. Arrange the patties on the prepared baking sheet. Brush more oil over the patties. The patties will keep for 2 days, covered and refrigerated.
- Preheat the oven to 350°F. Bake for 35 minutes, or until the patties are golden and heated through.
These reheat well in the microwave.