Serves 12
Prep Time: 40 minutes
Cooking Time: 30 to 40 minutes

4 packages plain tempeh
1/4 cup toasted sesame oil
4 cups diced yellow onion
1/4 cup canola oil
1 tablespoon dried sage
3 teaspoons dried thyme
3 teaspoons dried marjoram
2 teaspoons black pepper
3 cups water
1/4 cup mellow white miso (soybean paste)
2 tablespoons Dijon mustard
5 packages water-packed tofu (8 cups)
2 teaspoons sea salt

  1. In a skillet over medium heat, brown both sides of the tempeh patties in sesame oil. Let cool and cut into small cubes, then crumble to the consistency of bread crumbs with your hands.

  2. Sauté onions in canola oil for 5 minutes or until soft and translucent. Add dried herbs, pepper, crumbled tempeh and water and cook covered for 5 minutes or until water has evaporated. Add miso and mustard and mix well.

  3. In a large mixing bowl, crumble tofu like the tempeh and add cooked tempeh mixture and sea salt. Mix thoroughly.

  4. Shape 1/2 cup of the mixture in your hands to resemble a turkey breast, about 2 inches wide and 4 to 5 inches in length. Brush each breast with canola oil and place on an oiled cookie sheet, Bake at 350°F for 30 to 40 minutes. Just before serving, broil briefly to brown.

back to Vegan Thanksgiving Dinner