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Deep-Fried Turkey + Tofu Roulade

23 November

Imperfect Tgiving Text

We are really healthy eaters.  Bone broth, sprouted legumes, dark leafy vegetables, fermented foods – yep, we do it all.

We also drink alcohol, eat chocolate, and lick the bowl when it comes to homemade whipped cream.  Which is to say, we’re not perfect, far from it.

Food is medicine, and sometimes you have to focus on the JOY over the nutrition.

Especially on the Feast Day that is Thanksgiving.

For Liz’s family, that means Tofu Roulade: a tight roll of pureed tofu around stuffing; it bakes up to a slice-able texture, and requires 3 POUNDS of tofu – an overabundance of soy, even when it’s organic, non-GMO.  But it’s delicious and feels so special, which is what a holiday should feel like.  After years of nasty, processed “tofurkeys” or dry and un-special lentil loaves, we found a recipe that gets us excited for the feast as much as wishbones excite meat-eaters. You can even make sandwiches from the copious amounts of left-overs!

For Rye’s family, that means a deep-fried turkey, which matches the setting and the way her family celebrates: with gusto! With bubbling oil that has the potential to wound people for life {note the baby gate around the deep frier in the photo}. It’s a dramatic cooking preparation that produces a succulent and delicious rendition of the turkey, which is the driest and most flavorless meat out there. This isn’t frying for frying sake, it’s frying to create more deliciousness, more joy, more shared holiday memories and experience.

This year, we invite you to ask yourself what will create more deliciousness, more joy, more shared memories, more love.

Now, we’re not crazy, Rye would never eat gluten {knowingly}, otherwise she’d get 3 days of serious sickness, so don’t you be crazy either.  But trust yourself.  Trust that you do the work 95% of the time, so you can splurge on extra joy, minus the optimal nutrition.

And then enjoy the *&$% out of it!  That’s what we’ll be doing!

Liz & Rye

Below are recipes for Liz’s Tofu Roulade and Rye’s Deep-Fried Turkey!

And here are links to some of our favorite recipes for the whole feast!
Rye’s Everyday Pie Crust {gluten, grain & dairy-free}
Gluten-Free Gravy
Vegetarian Gluten-Free Gravy
Cranberry Sauce
Pear & Fennel Gluten-Free Stuffing
Garlic & Herb Encrusted Pork Loin

Tofu Rouladetofu roulade

– 3 lbs organic, non-GMO, firm tofu
– 1/2 cup arrowroot powder, OR corn starch
– 3 tsp sea salt, or to taste
– 1 large clove of garlic, finely chopped, OR 1 1/2 tsp garlic powder
– 1/4 cup + 2 Tb nutritional yeast
– 2 tsp smoked paprika
– 2 tsp turmeric powder
*This makes a pretty bland mixture to be livened up with stuffing and gravy {just like turkey!}.  But feel free to make it more savory by adding dried sage, rosemary, oregano, thyme, etc.

1. Preheat oven to 350. Put all ingredients in a food processor, and process until a thick, smooth “batter” forms {you may have to do it in multiple batches, then dump it all in a big bowl and mix together}.
2. Put a big piece of parchment paper on the counter, and pour the batter onto the middle of it.  Use a spatula to smooth and spread the batter into a big rectangle about 1/2-inch thick, try to make it as even as possible.
3. Place a line of stuffing down the middle of your tofu rectangle, length-wise; the stuffing should be as wide as a third of your batter rectangle.  Fold one side of the batter over the stuffing by lifting the parchment paper corners and covering half of the stuffing with the tofu, then peel back the parchment, exposing a few inches of the folded-over batter.  Do the same on the other side, overlapping the tofu edges so the stuffing is completely covered.  Wrap the tofu loaf firmly with parchment, trimming any excess in the middle, and twisting the excess at the ends {so now it looks like an enormous, parchment-covered tootsie roll}.
4. Place a large piece of foil on the counter.  Lift the parchment roll onto the middle of the foil, and wrap it firmly, twisting the ends.  Place the roll on a baking sheet, and bake for 1 hour and 30 minutes, until the tofu is golden and firm.
5. Let the tofu roulade rest for 5 – 10 minutes before unrolling it.  Then slice, top with gravy, and enjoy!

Deep-Fried Turkeyfrying turkey

– 1 10-13 pound turkey
– 6 quarts hot water
– 1 pound Kosher salt
– 1 pound dark brown sugar
– 5 pounds of ice
– 3 – 5 gallons of peanut oil

1. First brine the bird: Put hot water, salt and sugar in a huge container {Rye used a 5-gallon water cooler}, and stir until sugar and salt are dissolved.  Add the ice, and stir until brine is cool, then submerge the bird {weigh it down if you need to} for 8 – 16 hours.
2. Remove the turkey from the brine, rinse it, and pat it dry.  Let it sit for 30 minutes.
3. Set a 30-quart stock pot over high heat {like over a propane burner} outside.  Heat the oil until it’s really hot: 350 degrees, then slowly and carefully {use a broom so you don’t get too close – see photo!} lower brined bird into the oil.
4. Fry the turkey for 5 minutes, plus 3 minutes per pound.  Remove {carefully!}, and drain on paper towels.  

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Liz Flint-Somerville, Nutritional Consultant

Liz was a partner in Grub for 3 amazing years and helped author many of our most beloved recipes and posts. She is now dedicating her time to caring for her family, writing poetry, and continuing to cook delicious Real Foods.

2 Responses to “Deep-Fried Turkey + Tofu Roulade”

  1. Laura November 23, 2015 at 7:46 pm #

    Can’t wait! Also, I hear you have to make sure turkey isn’t even a little frozen, otherwise it could explode. Truth or myth?

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