All posts tagged tofurky

Daiya Pizza vs. Tofurky Pizza

Published June 2, 2013 by Vegan Derby Cat Party


I just haven’t been able to get my Vida Vegan Con post together yet, so instead I give you a quick vegan pizza post. I was planning on getting that post written up yesterday, and was just sitting down to do so, when I got a call from Portland. It was the cab company with whom we had ridden last weekend, and in which Thomas accidentally left his phone. Apparently the phone he had reported stolen & gotten blacklisted was finally turned in, so we actually jumped in the car and drove back down to Portland for the night. But I digress.

When we got back today, we spent most of the afternoon having an impromptu goth dance party (just the two of us) in our apartment while the cats enjoyed the sunshine and looked on.

(Thomas took this picture of Ganon!)

(Thomas took this picture of Ganon!)

And here's little miss Midna

And here’s little miss Midna

Somewhere in there I decided to raid the freezer for pizza, and we decided a pizza show down was in order. In case you were wondering who won in our taste test…


The Tofurky was the clear winner due to the Daiya’s technical difficulties in the crust department. It came cracked in several pieces, so we had to bake it on some foil, and it ended up having a soggy texture. The flavor of the roasted vegetables was pretty delicious though, so I think we may have to have a rematch for fairness. The only thing I don’t like about Tofurky’s pizzas is that they don’t give you enough crust. We do love their pepperoni, though.

This inconclusive taste test has been brought to you by Ty & Thomas. And here’s a picture of us at the White Owl in Portland yesterday, just because…


Easy Penne with Italian Sausage and Kale

Published February 20, 2013 by Vegan Derby Cat Party


Here’s something that I threw together last night pretty quickly. Sometimes it’s more about getting something good together fast than making an elaborate meal, but this ended up tasting like it took much longer! I threw some kale in the mix for nutrients, color and texture.

Easy Penne with Italian Sausage
4-6 generous servings

olive oil
4 cloves garlic, minced
1 medium onion, chopped finely
1 tsp. thyme
salt & fresh ground pepper
crushed red pepper flakes, optional

1 package of Tofurky Italian sausages (4), cut into bite sized pieces

28 oz. can of crushed tomatoes
1/3-1/2 bag of chopped frozen greens (I used kale)

1 lb of pasta, I used whole grain penne, cooked al dente according to package directions


1. Add a little olive oil to a medium pot on low-medium heat. Add the garlic and onion, and cover. Let them sweat for about 5 minutes while you chop the sausages.

2. Mix in the seasonings, and bring heat up to medium. Add the sausages, and cook for another 5 minutes, stirring occasionally so you can get a little brown on the sausage.

3. Stir in the crushed tomatoes and greens, and cover to simmer on low for 10-15 minutes. Adjust seasonings if necessary.

4. Combine with pasta and sprinkle with a little nutritional yeast to serve!


Pre-Thanksgiving Tofurky Trial

Published November 19, 2011 by Vegan Derby Cat Party

If you follow my blog, then you know I’ve spent the month gearing up for this year’s Thanksgiving. I bought a Tofurky roast a few weeks ago in order to test it out before the big day. Since I had already made some cornbread and pumpkin pie earlier in the week, I thought we might as well have a little preview dinner.

They include instructions for both baking from a thawed or fully frozen state. Thawed is 1+ hours and frozen, 2+ hours. I went ahead with the frozen directions; I had gotten into the kitchen fairly early that afternoon, so eating in 3 hours was still way earlier than when I normally get dinner on the table.

The preparation is fairly simple. It calls for you to place the roast in foil or a ceramic dish with a heavy lid, and surround it with veggies, and cover with a simple glaze. I selected a 3.5 quart dutch oven for the job and got to chopping. Since mine was frozen, I ran it under hot water for a couple of minutes to loosen the plastic before snipping the clips off and removing the casing.

Recipe called for…

2 potatoes, peeled and quartered (I left them unpeeled and used 4 yukon gold potatoes for maximum yumminess)
2 large carrots, cut in half lengthwise and chopped into 2″ pieces
1 onion, peeled and quartered (I used a large sweet onion and cut it into eigths)
I also added 8 peeled, whole cloves of garlic

1 tbsp. soy sauce (I used Bragg’s)
3 tbsp. olive oil
1.5 tsp. fresh or dried sage (I used poultry seasoning. First ingredient is sage.)

The directions call for you to use half of the glaze before putting it into the oven, and half after the majority of the covered roasting, for the last uncovered 15 minutes. I just used all of it and drizzled some over the veggies too, and whisked up another batch for the end.

Results: This was really delicious! The vegetables all caramelized after the long roasting, so I recommend spraying your cooking vessel with some olive oil before piling everybody in. In fact the veggies were such a nice complement that I will add a couple more potatoes in there this time. The tofurky itself was plenty good, the wild rice stuffing didn’t really add or take anything away, and really just served as a nice visual element to the sliced roast. My mom is veganizing her amazing stuffing this year, so it’s not an issue, but plan on having a separate stuffing to serve. Additionally, it tasted great with cranberry sauce and reheated well in the microwave for a hearty breakfast of leftovers. ; ) It was about 4 servings worth, which is fine because really it will just be my mom and I eating it as our main protein. Thomas will have some too, because he plans on eating “everything”, and my dad is planning on “cheating” and having some turkey. So if I had more of us to feed, I’d definitely be stocking up the freezer right about now. Speaking of… I went to Whole Foods today to get mine before they sold out, and they’re on sale right now for $9.99! (Usually $14.99) I hope you all have a wonderful Thanksgiving, and if you feel like sharing, I’d love it if you posted your vegan Thanksgiving plans & menus in the comments section below! Have a Happy Tofurky Day! : )







Tofurky Frozen Pizzas, Pepperoni & Sausage, a review

Published May 6, 2011 by Vegan Derby Cat Party

I was so excited to take this one for a test drive, especially since I read the back of the box and found out they’re using Daiya cheese.

The back of the box also proudly boasts that this is the 1st frozen vegan pepperoni pizza available. The thing you have probably already noticed is the pepperoni not sliced as you would expect, but instead cut into plentiful tiny cubes.  No problem there, but they didn’t really leave any crust, and I am definitely into crust, so I was a little dissapointed.

The baked result was good, and the pepperoni was really tasty. It was also good cold, the next day! My main complaint is that it’s the typical sucky thin crust common to most cheap conventinal frozen pizzas. With an $8 price tag though, I probably won’t be buying this again. I’ll just throw some Yve’s sliced pepperoni on a [Daiya] cheesier pizza if I get the urge.

I had also purchased their Italian Sausage and roasted vegetable pizza. This one was actually really delicious. Same thin crust, obviously, but the combination of veggies was really good, and it was cheesier.

I ate about 2/3 of the pizza before I noticed a hair sticking out of part of it. That’s right. A hair that looked nothing like mine. So I ended up dumping out that last portion by where I found it. Too bad, I hate to waste yummy food. :/

So yah, that, along with the too thin crust, and $8 price tag, will probably dissuade me from purchasing again. I thought I’d give them a try though. I like their other products like italian sausage, bratts, and pre-seasoned tempeh.

Anyone else try these? or the cheese one?

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