As a family unit, we don’t enjoy turkey, ham is ok, and snacking is what the gods made food for!
We had purchased a tofurkey for our “solo” thanksgiving which turned into a group thang of making Indian food – A-maz-ing! I’ll have to put the recipes up at some point – they still need tweaking tho…
So for Christmas, with our oven still out of commission… we decided to go easy and yummy!
I re-created the southwest breakfast crockpot thang from craft day last year, with hotter options… Still not amazing, but makes a ton so great for brunch options for a crowd!
We had hummus from costco – the one with the mixins (mmm), a cheese menagerie from sprouts, summer sausage (ala walmart – so much cheaper than target), and the bell of the ball – the tofurkey. The first year we cooked one, we did an olive oil, balsamic basting option. This year we decided to mix i up.. So we doubled the normal temphe/tilapia marinade and hoped for the best. I made the marinade/basting mixture in the morning and let the ball “relax” in the stuff for most of the morning… We put it in the crockpot on low for 3 hours for “dinner” later in the afternoon.
Since it’s not a real meat we were able to obtain the “drippings” from the marinade to use as a gravy over the sliced ball for dinner. IT was yummy!
The whole kit and kaboodle
(Sliced tofu with asian marinade gravy on the right)
for some other more traditional options