Post Thanksgiving Feast Part I - Tofu Turkey and all the fixings

I have been making Tofu Turkey every Thanksgiving since 2001. This is not to be mistaken for the store bought Tofurky, which in my opinion is not as tasty. This is a "mash up 5 pounds of tofu, press in fridge for 8 hours, stuff, baste and bake for 4 hours" production. Its a lot of work, but I love every minute of this yearly tradition. And the results are well worth it.

This year, Jim and I were in England for Thanksgiving. He had an opportunity to present at a conference on Thanksgiving day and we jumped at the chance to visit another new country. We decided we could have a post-Thanksgiving feast when we returned. So, here I am, surrounded by pounds of tofu and vegetables and slightly stressing about all the details for my meal tomorrow, but happy all the same. After all, its only once a year, and its so much fun to prove that you can have a fantastic, tasty and amazing holiday feast without all the meat.

On the schedule today:

• prepare the tofu
• make cranberry/orange chutney
• make creamy spinach/parsnip dish
• double layer pumpkin cheesecake
  
• make carrot ginger soup if there's enough room in the fridge to store :)

Check back soon for photos and details of the process.