Tofurky for Thanksgiving? :D

[Robin Garr]

Well, not really for Thanksgiving. But I actually have picked up a small one and plan to roast it just for giggles this evening, mostly out of curiosity and possibly, if it's not too awful, for an article. What wine goes with this thing?

Have any of you actually tried Tofurky? What did you think of it, really? I'm actually pretty much of a fan of tofu, but I need good quality product, preferably used in a ethnic-appropriate Southeast Asian or Chinese dish. What should I expect? And ... what wine does it pair with?

I used to have to cook those things for my daughter when she was a vegan. Thanks to a considerable investment in bacon therapy she is now fully recovered.

Well, not really for Thanksgiving. But I actually have picked up a small one and plan to roast it just for giggles this evening, mostly out of curiosity and possibly, if it's not too awful, for an article. What wine goes with this thing?

Have any of you actually tried Tofurky? What did you think of it, really? I'm actually pretty much of a fan of tofu, but I need good quality product, preferably used in a ethnic-appropriate Southeast Asian or Chinese dish. What should I expect? And ... what wine does it pair with?

Truly falling on the sword for the gig, Robin. If you force yourself to try it, you must write it up. That looks horrid!

[Robin Garr]

Truly falling on the sword for the gig, Robin. If you force yourself to try it, you must write it up. That looks horrid!

It probably is, and if so, we'll call out for a pizza and I'll have a great article.

I'm trying to go in with an open mind, though. I really do like the tofu/wheat gluten/tempeh/seitan/etc goodies at Zen Garden and Zen Teahouse; and while I understand that those are artisanal while this is from a commercial producer, I'm not objecting to the ingredient list out of hand, nor expecting it to be a perfect clone of the Big Bird. We'll see, that's all. I'm choosing a Pinot to go with it, and maybe it will taste better after a second glass.

[quote="TP Lowe". We'll see, that's all. I'm choosing a Pinot to go with it, and maybe it will taste better after a second glass.

... or third .... or fourth ....

I spent thanksgiving with friends in Portland a few years back, completely vegetarian household. Needless to say, they served tofurky. Good luck, Robyn, you'll need it.

I tried it at a friend's one Thanksgiving. I still shudder. Thank heaven they also had real food.

If you can get past the mushy texture of the thing, then they don't actually taste THAT bad.
It certainly doesn't make a great case for vegetarianism though!
I would suggest paring it with a nice fruity Beaujolais

[Robin Garr]

so robin, how was the tofurkey? details please. texture, taste, aroma, looks, etc.

It was okay. We did not have it for Thanksgiving, of course, more just a kitchen science project.

If you expect turkey, you'll be disappointed, but if you like the "Zen vegetarian" fare at Zen Garden, it's okay. It's basically a "meaty" textured gluten/soy product rolled around a pretty decent meatless dressing with wild rice and whole wheat bread and spices. You roast it covered with potatoes, onions and carrots and an olive oil-soy sauce-sage baste, and slice it into rounds to serve with your own wild-mushroom gravy. All those holiday flavors contribute to the Thanksgiving effect, but if you cut off a piece of the "Tofurky" and eat it separately, it's very much like Chinese Buddhist "mock duck." Which is okay in its own right. It's not turkey, but then, no animals were harmed in its production.

Bottom line, it's certainly not disgusting, and if you like Asian Buddhist vegetarian dishes - like the fare at Zen Garden - it's pleasant. It's firm-textured, not unlike turkey dark meat, but its flavor is more "wheaty" than "meaty." It went great with Pinot Noir. But as a substitute for Thanksgiving roast turkey, it certainly comes up short.

Sorry, but I'd rather kill me a gobbler than digest that thing.