Faux Turkey Breasts
- 2 (8-ounce) packages plain soy tempeh
- 1 (12-ounce) container water-packed fresh firm tofu, drained
- 1/3 cup yellow miso
- 3 tablespoons Dijon mustard
- 1/4 cup plus 2 tablespoons canola oil
- 2 large onions, finely chopped
- 3 tablespoons Holiday Herb Mix
- 1 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
Quarter tempeh squares and tofu square into rectangular blocks. Shred tempeh and tofu in a food processor, using the shredding disc (the mixture will appear crumbled). Set aside.
Stir miso and mustard in a small bowl to blend. Set aside.
Heat 1/4 cup of oil in a large, heavy frying pan over medium-high heat. Add the onions and sauté until tranluscent, about 8 minutes. Stir in the herb mix, salt and black pepper. Then stir in the shredded tempeh-tofu mixture and miso-mustard mixture. Sauté until the mixture is well blended and golden brown, about 8 minutes. Set the tempeh mixture aside until cool enough to handle.
Brush a large, heavy baking sheet with 1 tablespoon of oil. Using your hands, shape about 3/4 cup of the tempeh mixture into a 3-inch wide, 4- to 5-inch long oval patty, tapering at one end to resemble a chicken breast. Repeat, for a total of 8 patties.
Arrange patties on the prepared baking sheet. Brush with remaining oil. The patties can be prepared to this point and kept for 2 days, covered and refrigerated.
Preheat oven to 350 degrees, and bake patties for 35 minutes, until golden and heated through.