Deep Fried Tofurky « Recipes « The New Vegan Table

Deep Fried Tofurky

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Tofurky has become an essential staple of the holiday season for many vegans. It is widely available, easy to prepare, and something your parents can grab from most major grocery stores that they are sure your can eat. After a time though, it can get boring, especially if you are just preparing it to the recipe on the box. While there are some good alternate recipes on Tofurky’s website, and you can always just play with different spice rubs and marinades, I prefer that great American culinary tradition: Deep Frying.

Before frying the Tofurky roast is heated in the oven. This is primarily to make sure the center is heated through, but is also an excellent time to add some extra flavor. You can use either of the standard marinade recipes on the package, or I have provided one below. Feel free to use your favorite spice blend or marinade. Harissa was particularly good, and Cajun spice would be a great choice, just be sure that whatever you use there is a good amount of liquid so the outside will not dry out in the oven. Deep frying gives the roast a delightful, crispy skin while retaining the flavors of whatever marinade you choose to use.

I like to get the Tofurky feast that comes with gravy and dumplings. You can usually find them on sale for a bargain either early in the season or late in the season (I like to pick them up after the holidays when they are on super close out). The dumplings are decent, but become exceptional after a good dip in the old deep fryer. Make sure to defrost your Tofurky roast and gravy in the fridge at least the night before you plan to cook them. I discovered (actually they mention it somewhere on the box, hidden away) that you get much better results if you carve the Tofurky more like an actual roast, shaving off thinner pieces, rather than cutting big slices like they picture on the box.