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The Vegetarian Resource Group

Turtle Island Foods, Inc. LogoEach year Turtle Island Foods donates a portion of its sales from Tofurky Feast to a worthy non-profit group. We're proud to announce that this year's donation goes to The Vegetarian Resource Group.

Turtle Island Foods was founded in 1980 by Seth Tibbott. Located in Oregon, this vegetarian company manufactures tempeh, Tofurky (including the feast described below as well as Tofurky jurky), burgers, and deli slices. Turtle Island is the second largest tempeh manufacturer in the United States. Tofurky is a pre-cooked vegan feast designed to be the centerpiece of your holiday or everyday meal. It is made from a tofu/wheat blend. The feast consists of four parts: a seasoned stuffed tofu roast, four tempeh drummettes, gravy, and two WishStixs made from Tofurky Jurky. The meal can be cooked in about 40 minutes and serves four. All these products are sold in natural foods stores and some supermarkets.

  • For holiday recipes for the consumer click here.
  • For holiday recipes for food service click here.
  • To purchase a Tofurky Feast from the Mail Order Catalog for Healthy Eating click here
  • For more information on Turtle Island Foods and Tofurky Feast click here.

Cooking with Tofurky for the Holidays

(Serves 4)
Adapted recipe from Conveniently Vegan, by Debra Wasserman

You will relish this mock turkey dish.

1 pound Tofurky, chopped into bite-size chunks
10.5-ounce can mandarin oranges, drained
10-ounce jar apricot jam
1/4 cup molasses
2 Tablespoons orange juice
1/4 teaspoon cayenne pepper

Preheat oven to 400 degrees. Meanwhile, spread out chopped Tofurky in a 9"x9"x2" square pan. Spread oranges on top. Next, mix remaining ingredients together and pour mixture over the Tofurky and oranges.

Bake Tofurky in an oven at 400 degrees for 20 minutes. Serve warm over a bed of rice.

(Serves 4)
Adapted recipe from Conveniently Vegan, by Debra Wasserman

Here's a quick and easy version of hearty vegetarian chili.

2 cups Tofurky, chopped into bite-size chunks
Small onion, finely chopped
2 teaspoons oil
Two 15-ounce cans kidney beans, drained
14.5-ounce can whole tomatoes, chopped
1-1/2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano

Sauté Tofurky and onion in oil in a large frying pan over medium-high heat for 5 minutes. Add remaining ingredients and continue cooking 12 more minutes. Serve warm over baked potatoes or rice.

(Serves 4)
Adapted recipe from The Lowfat Jewish Vegetarian Cookbook, By Debra Wasserman

Indian food is spicy and hot often. If you dislike green chili, simply eliminate it and enjoy a milder form of this recipe.

1/2 teaspoon mustard seed
1 Tablespoon oil
1 onion, peeled and chopped
1/2 teaspoon garlic powder
1/2 teaspoon turmeric
1/4 teaspoon coriander
1/4 teaspoon cinnamon
1 green chili pepper, finely chopped
3 cups Tofurky, chopped into bite-size chunks

Heat mustard seed and oil in a large covered frying pan over medium-high heat until seeds pop. Add remaining ingredients and sauté 8 minutes. You may want to add ¼ cup water or vegetable broth if mixture seems too dry while sautéeing. Serve with rice below.

2 cups white basmati rice
4 cups water
1/2 teaspoon powdered cloves
1 teaspoon cinnamon
1/2 teaspoon turmeric
Salt and pepper to taste

Cook all the ingredients in a large covered pot over medium heat for 30 minutes.

(Serves 6)
Adapted recipe from Conveniently Vegan, by Debra Wasserman

This hearty dish is absolutely delicious!

2 pounds potatoes, peeled and chopped into 1-inch cubes
1 pound carrots, peeled and finely chopped
4 cups water
4 cups Tofurky, chopped into bite-size chunks
2 stalks celery, chopped
Small onion, finely chopped
2 teaspoons oil
Two 15-ounce cans vegan creamed corn
1-1/2 teaspoons marjoram

Cook potatoes and carrots in boiling water in a large pot for 15 minutes. Drain.

Meanwhile, sauté Tofurky, celery, and onion in oil in a large frying pan over medium-high heat for 5 minutes. Add cooked potatoes and carrots. Add creamed corn and marjoram. Continue cooking 10 minutes longer. Serve warm.

(Serves 4)
Adapted recipe from Conveniently Vegan, by Debra Wasserman
Thanks to Reed Mangels, Ph.D., R.D., for sharing this delicious recipe!

4 cups Tofurky cut into 1/2-inch thick strips
1 Tablespoon toasted sesame seeds
1 Tablespoon sesame oil
1 Tablespoon maple syrup or apple juice
1 teaspoon minced garlic
1/4 teaspoon ginger powder
1 medium onion, chopped
3 cups warm cooked brown rice
20-32 lettuce leaves
Salsa or Korean hot pepper paste (available in some Asian markets), to taste

Combine sesame seeds, oil, sweetener, spices, and onion in a glass baking dish. Add the Tofurky strips and toss to coat with the marinade. Cover and refrigerate 2-6 hours, stirring occasionally.

Heat a non-stick frying pan over medium-high heat and add the Tofurky mixture and marinade. Cook, stirring constantly, about 5 minutes.

To serve, place about 3/4 cup cooked rice, 5-8 lettuce leaves, and a fourth of the Tofurky on each plate. To eat, fill a lettuce leaf with rice, Tofurky, and salsa or hot pepper paste to taste. Roll up and eat with your fingers.

(Makes 2 servings)
Adapted recipe from Vegan Meals for 1 or 2, by Nancy Berkoff
You don't have to hike Mexican ruins to discover the secrets of Aztec cuisine. This dish is an interesting combination of sweet prunes and salty olives.

Vegetable oil spray
1/4 cup chopped onions
1 medium baking potato, peeled and cubed
1 carrot, peeled and sliced
1/2 cup vegetable broth or water
1/3 cup chopped pitted prunes
1/3 cup sliced green olives
1/4 cup orange juice concentrate
1 bay leaf
1 cup cubed Tofurky

Heat a large pot and spray with oil. Add onions and cook until brown, approximately 5 minutes. Add remaining ingredients, except Tofurky. Cover and allow to simmer for 30 minutes or until potatoes and carrots are soft. Remove bay leaf and add Tofurky. Cover again and allow dish to cook for 10 minutes longer. Serve warm.

(Makes approximately 1 cup or 8 servings)
Recipe from Vegan Meals for 1 or 2, by Nancy Berkoff

Whip up this fast gravy and serve over Tofurky and/or baked or mashed potatoes.

1/4 cup flour
1/2 cup nutritional yeast (for example, Red Star Vegetarian Support Formula)
1/3 cup oil or melted vegan margarine
2 teaspoons soy sauce
1/2 teaspoon black pepper
Hot water as needed

In a small frying pan, toast flour and yeast over high heat until mixture starts to brown and develops a toasty aroma (approximately 4 minutes). Stirring vigorously, add the oil, soy sauce, and pepper to make a smooth paste. Slowly add water, stirring, until you arrive at the gravy consistency you like. Cook for 2 minutes or until thoroughly heated. Serve hot.

(Makes about 2 cups or 4 servings)
Recipe from Conveniently Vegan, By Debra Wasserman

Serve this gravy over your favorite burgers, loaf, baked potatoes, or cooked grains.

6-ounce package mushrooms (portabello or shiitake for example), finely chopped
Small onion, finely chopped
Pepper to taste
2 teaspoons oil
2 Tablespoons nutritional yeast
1/4 cup unbleached white flour
2 teaspoons tamari or soy sauce
1-1/2 cups water

Sauté the mushrooms, onion, and pepper in the oil in a large frying pan over medium heat for 5 minutes. Add the remaining ingredients and continue heating for 3 minutes, stirring until the gravy thickens. Serve warm.


(Serves 12)
Recipe from Meatless Meals for Working People, by Debra Wasserman.

12 ounces fresh or frozen cranberries
1/2 cup orange juice or apple juice
1 cup raisins
1 cup shredded coconut
2 stalks celery, chopped finely
1 apple, chopped finely
1/4 cup chopped walnuts (optional)

Blend cranberries, juice, and raisins together in a blender. Pour into a large bowl and add coconut, celery, apple, and walnuts if desired. Toss well before serving.

(Serves 8)
Recipe from Conveniently Vegan, by Debra Wasserman.

Here's a delicious autumn dish.

2 pounds acorn squash - peeled, sliced in half, and seeds removed
1 cup apple juice
3 ounces dried prunes, chopped
2 apples - cored, peeled, and chopped
4-5 slices whole grain bread, chopped in 1-inch cubes
1/4 teaspoon cinnamon
2 Tablespoons vegan margarine

Preheat oven to 375 degrees. Meanwhile, slice acorn squash into 1/3-inch thick slices. Place sliced squash in a non-stick 13"x9"x2" baking pan. Pour apple juice over squash in pan.

Mix prunes, apples, and bread cubes together. Layer on top of squash. Sprinkle with cinnamon and place dots of margarine on top. Bake 30 minutes. Serve warm.

(Serves 6)
Recipe from The Lowfat Jewish Vegetarian Cookbook, by Debra Wasserman.

This hardy Middle Eastern dish combines bulgur (cracked wheat) with several spices, dried fruit, and a small amount of nuts. Experiment with different types of dried fruit and nuts.

1 large onion, peeled and finely chopped
2 teaspoons oil
2 cups bulgur (cracked wheat)
5 cups water
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon cinnamon
1/4 cup slivered almonds
1 cup dried apricots, chopped
1 cup raisins
Salt and pepper to taste

Stir-fry onion with oil in a large pot for 3 minutes. Add remaining ingredients, cover pot, and cook over medium heat for 15 minutes, stirring occasionally. Remove pot from stove and allow it to sit covered 5 minutes. Mix ingredients well, pour into a serving dish, and serve while still warm.

(Makes 4 servings)
Recipe from Vegan Meals for 1 or 2, by Nancy Berkoff

This is an elegant dessert. Serve it in stemmed glasses, garnished with some berries or fresh mint. Be sure to try a variety of pears.

4 firm-but-ripe pears
2 Tablespoons fresh lemon juice
2 cups apple cider
1/4 cup apple juice concentrate
1 teaspoon vanilla extract
1 cinnamon stick or 2 teaspoons ground cinnamon

Core, but do not peel pears. In a large pot, combine remaining ingredients. Bring to a boil and reduce heat. Allow to simmer for 5 minutes.

Add pears, keeping them upright. Allow to simmer until they are soft, about 15 minutes. Remove pears from liquid. Allow liquid to continue to cook until it is thick and syrupy, about 10 minutes. Serve pears and liquid warm or cold.

Note: You can use apples or fresh peaches in this recipe instead of pears.

(Serves 6)
Recipe from Conveniently Vegan, by Debra Wasserman.

This dessert tastes fantastic!

3 cups vanilla-flavored soy milk or other milk alternative
5 Tablespoons cornstarch
1/2 cup maple syrup
6 slices whole grain bread, chopped into 1-inch cubes
1/4 teaspoon cinnamon

Place the soy milk, cornstarch, and syrup in a medium-size pot. Mix with a whisk for a minute. Add the whole grain bread and cinnamon and heat over medium-high heat until pudding starts to thicken. Remove from stove and pour into 6 dessert bowls or one 9"x9"x2" pan. Place in the refrigerator and chill for at least one hour before serving.


Copyright© Chef Nancy Berkoff, RD

Chef Nancy Berkoff, RD is the author of Vegan In Volume, Vegan Meals for One or Two, and editor of The Vegetarian Journal's Foodservice Update.

This dish consists of a Tofurky sandwich filling served with savory mushroom gravy. Both the filling and the gravy can be made a day ahead, refrigerated, and heated when needed.

Yield: Twenty 1-ounce portions

Dried mushrooms8 ouncesIn a medium-sized bowl, pour 1 pint of boiling water over mushrooms. Allow to stand for 15 minutes. Heat sauté pan, spray with oil, and sauté onions until soft. Add flour and mix to form a paste. Remove from heat. Strain mushrooms (save liquid) and chop fine. In a medium-sized saucepan combine flour/onion mixture and sufficient broth and mushroom liquid to form a thin roux. Cook over medium heat, stirring, until thickened. Add mushrooms, walnuts, and spices. Cook for 5 minutes or until hot.
Chopped onions3½ ounces
Vegetable oil sprayto cover pan
Flour4 ounces
Vegetable broth1½ pints
Walnuts, chopped fine8 ounces
Black pepper½ ounce
Marjoram¼ ounce
Thyme¼ ounce

Yield: 20 servings

Tofurky, thawed and cut into 1-inch cubes3 poundsIn a large bowl, combine Tofurky, parsley, and green onions. Mix until well combined. Place 1 ounce of mixture on a slice of bread and top with a 1 Tablespoon each of tomatoes, onions, carrots, pumpkin seeds, and peppers. Sprinkle with black pepper and garlic. Keep cool until ready to serve.
Fresh parsley, minced2 ounces
Green onions, minced6 ounces
Bread20 slices
Tomatoes, chopped10 ounces
Onions, chopped10 ounces
Carrots, shredded10 ounces
Pumpkin seeds10 ounces
Bell peppers, chopped10 ounces
Ground black pepper1 ounce
Garlic powder1 ounce

  1. Preheat oven to 375 degrees.
  2. Place Tofurky sandwiches on an ungreased baking sheet. Place in the oven and allow to bake for 10 minutes at 375 degrees.
  3. Ladle mushroom gravy onto each sandwich, being sure to cover completely. Allow to bake for 5 more minutes.
  4. Remove sandwiches from oven. Place on serving dishes (you will need a spatula to handle the sandwiches). Serve immediately, while hot.

Yield: Twenty 4-ounce servings
Copyright© Chef Nancy Berkoff, RD

This makes an excellent holiday entrée. Serve over steamed greens, couscous, rice, or bread stuffing.

Mushrooms, sliced1 poundIn nonstick sauté pan (or braising pan), sauté mushrooms and wine until mushrooms are soft. Gently toss mushrooms, Tofurky, almonds, and peas together. Place in a steam table pan.
White wine6 ounces
Tofurky, diced4 pounds
Almonds, silvered½ pound
Green peas, cooked1 pound
Flour7 ouncesCombine flour and margarine (making a roux) over low heat until a paste is formed. Add stock, little by little, stirring to form a smooth sauce. Remove from heat and stir in soymilk and pepper. Pour sauce over Tofurky. Bake at 325 degrees for 20 minutes or until casserole is firm and browned on top.
Margarine7 ounces
Vegetable stock1 ½ pints
Soymilk, warmed10 ounces
White pepper1 ounce

Yield: 20 servings
Copyright© Chef Nancy Berkoff, RD

Make this recipe ahead of time and freeze portions until ready to use. You can also use bell peppers, tomatoes, and small eggplant for stuffing.

Small sweet onions25 eachPreheat oven to 325 degrees. Have a clean rack ready. Peel onions and cut off just enough of the bottom of each onion so it will sit straight. Cut off a large slice from the top of each onion and save. Scoop out interior of each onion until a 1-inch shell remains. Save interior and mince. Melt margarine in sauté pan, add pepper and garlic and sauté until soft. Remove from heat. Add bread crumbs, Tofurky, herbs, and stock and stir until combined. Fill each onion with approximately 2 ounces of mixture. Replace top, place on baking sheet, put on rack in oven, and bake for 40 minutes or until slightly browned.
Margarine1½ pounds
Red bell pepper, chopped3 pounds
Green bell pepper, chopped1 pound
Garlic, minced10 cloves
Fresh bread crumbs3 pounds
Tofurky, small cubes3 pounds
Dried thyme1½ ounce
Dried marjoram1 ounce
Dried sage1 ounce
Dried basil½ ounce
Vegetable stock1 quart

Yield: 20 servings
Copyright© Chef Nancy Berkoff, RD

The red and the green in this recipe makes a festive holiday appearance.

Frozen chopped spinach8 #Place spinach in a colander to drain as dry as possible. Slice 2-inch thick tops off tomatoes, and scoop out centers. (Discard pulp or use in stock or soup). Heat sauté pan, spray with oil, sauté onions and garlic. Place in large mixing bowl. Add bread crumbs, soft tofu, and sage. Mix to combine. Add spinach and Tofurky and mix well. Stuff tomatoes with mixture. Put on a baking sheet, and bake at 400 degrees for 15 minutes. Serve hot.
Fresh tomatoes25 each
Vegetable oilspray
Onions, chopped1½ pounds
Garlic, minced 5 cloves
Bread crumbs, dry1½ pounds
Soft tofu, puréed10 ounces
Dried sage1 ounce
Tofurky, minced2 pounds

Yield: 20 servings
Copyright© Chef Nancy Berkoff, RD

Tagines are flavorful stews that make the most of seasonal vegetables. This recipe has a Moroccan influence and just enough spice to warm you up on the coldest day.

Vegetable oilspray to cover panHeat sauté pan, spray with oil, and sauté onions, garlic, and ginger until soft. Add celery and cinnamon, and sauté for 2 minutes. Remove from heat. Place in a stockpot. Add coriander, cumin, and pepper; cook over low heat for 2 minutes. Add tomatoes, carrots, green beans, squash, green onions, cauliflower, and Tofurky. Add enough stock to cover mixture and allow to cook for 5 minutes. Stir in saffron (optional). Place in deep steam table pan, cover and bake for 40 minutes at 350 degrees or until veggies are tender. Stir in garbanzos, olives, and raisins and cook for 5 more minutes. Serve hot.
Chopped onions12 ounces
Garlic, diced6 cloves
Fresh ginger, minced2 ounces
Celery, diced6 ounces
Cinnamon1 teaspoon
Coriander1 teaspoon
Cumin1 teaspoon
Ground black pepper1 ounce
Canned tomatoes, diced6 #
Frozen carrots, thawed3 #
Frozen green beans, thawed3 #
Fresh zucchini, sliced4 #
Fresh green onions, chopped1 #
Frozen cauliflower, florets3 #
Tofurky, small dice3 #
Vegetable stockapproximately 3 qts
Saffron (optional)½ ounce
Canned garbanzos, drained1 #
Black olives, sliced and drained¼ #
Raisins¼ #

Notes: Tagines should be allowed to cook until fairly dry. They can be served over couscous, brown rice, toasted barley or mashed potatoes.

For more quantity recipes, see the FoodService Update and Quantity Cooking Information section of our website.

VRG Home | About VRG | Vegetarian Journal | Books | Vegetarian Nutrition
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PO Box 1463, Baltimore, MD 21203
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Last Updated
September 28, 2001

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