Thanksgiving Turkey, Or Not...

Well it's Thanksgiving again and I want to talk a about the tradition of turkey as the main protein component of the meal. Let's look at the background. The first recognized occurrence of the holiday was actually the Pilgrim harvest feast and took place sometime in August of 1621. The feast was a good faith gesture to the Native Americans whose land they had been squatting on for the past year. The Pilgrims were hoping the Wampanoag would be happy, get drunk and bequeath them the land peacefully and permanently. The Indians did not yet feel threatened by white people in general and their religion compelled them to lend a helping hand to anyone in need. If anyone ever seemed to need help, it was this disheveled band of religious heretics offering to share their meager harvest. Consequently, it was the Wampanoag who ended up bringing most of the food.

Although most of the familiar holiday side dishes were not on this first menu and the Pilgrim's sugar stores were spent, corn mash with molasses, beans, squash, berries and Jerusalem artichokes were likely present in one form or another. Stews and succotash could have been prepared from a combiation of thses foods flavored with game and native herbs. Most of the food consumed was meat, however, as both groups were large meat eaters. Venison, duck, turkey, fish and seafood were shared gererously as this food was the most plentiful at the time. At that time, wild turkeys could grow up to 60 pounds and could be so easily hunted that it wasn't long before the white man had eaten it into extinction.

Decades of domesticating turkeys from wild birds meant modifying the natural shape and meat distribution from bottom to top development as people craved more white breast meat. Pretty feathers were important when it was popular to sell the whole live bird to a family to be raised and slaughtered for the November feast. As that fad faded, the industry phased out the feathers for bigger breasts and legs so the bird we came to know as a colorful holiday icon is now a big, fat white blob, much like some of the people who ritually consume it.

So, as our Thanksgiving protein portions change shape and character over the years, some newcomers are making their way to the table every year. For individuals who don't want to indulge in the flesh binge, Tofurky is a popular alternative. For others, simple baked tofu with vegan gravy is all they desire. Cosidering the plethora of holiday sides to accompany your meat, getting filled up was never a problem.

The following recipe is a true winner and easy to prepare. Make this ahead of time in a single portion and take this to the relatives for your protein while the others eat turkey and ham. Great meat to have any of the week and you can make a lot or a little at a time.

Baked Tofu Turkey

Ingredients

½ block                                     super firm tofu

1 Tbsp               minced              shallot

1 Tbsp               minced              garlic

1 Tbsp                                       olive oil

¼ cup                                        white wine

¼ cup                                        red wine

1 cup                                         vegetable stock

1 tsp                                         poultry seasoning

½ tsp                                        black pepper

½ tsp                                        sea salt

2 tsp                                         Margarine

1 Tbsp                                       flour 

Instructions:

Buy a block of super firm or pressed tofu. It is very dense and maintains is shape well for this recipe. Slice the block in half making for two flat steaks about an inch and a half thick.

Heat a skillet or sauce pot and add the olive oil. Sauté the shallots and garlic on medium high heat with the bay leaf, stirring often until translucent. Add the white wine and deglaze. Turn up the heat and add the vegetable stock, red wine, pepper, salt and poultry seasoning. Bring this to a boil then reduce heat to simmer for 3-5 minutes.

Place the tofu in a small baking dish or container. I used an aluminum baking tray whose size was just a little larger than the tofu itself. Next pour the sauté over the tofu. It should cover the tofu almost all the way, leaving the top portion to brown. Bake the tofu for 30 minutes, then turn the tofu and bake another 30 minutes

By this time the liquid has reduced by about 50%. Now remove the tofu and place it on a cake rack and put this back in the oven for another 10 to 15 minutes to fully brown.

While the tofu is finishing, strain the remaining liquid into another container. Heat a sauce pot and add the margarine. Stir in the flour for about a minute and then add the strained juices. Thin with a little more vegetable stock and stir until it reaches the desired thickness.

Remove the tofu and slice into pieces about an eighth of an inch thick. Ladle over the gravy and you have a great turkey substitute for any Thursday!