Easy Vegan Thanksgiving: Turmeric Tofu and Mashed Potatoes

Hello friends, it’s been a little while again. I can’t believe the last time I posted—actually posted, versus half convincing myself I can telepathically communicate—I was asking about Halloween. What is it with time and its strange fluidity? I’m a broken record on this, I know, but 2020 has been exceptional in pointing out the odd elasticities, among other things. The way life can feel standstill yet racing by; or the invisible fences separating the use of the word “only” in describing weeks to dropping it, or replacing it with “already”. ‘Halloween was only two weeks ago’ becomes ‘Halloween was already nearly a month ago’. for instance.

In any case, last time I posted I asked about your Halloweens, and now here we are and I have to ask, how are your Thanksgiving plans shaping up? It feels a little funny to ask, even rhetorical. Then again, there are endless ways to plan to honor something, whether or not you’re sheltering at home. And, in the case of Thanksgiving, ‘what are you doing’ can easily and sensibly construed as ‘what will you eat’, which is always a fun curiosity.

Here, we’re looking forward to enjoying a mellow Thanksgiving. Again, the little ironies of 2020: we are both longing for families and more chances to be more social yet also rather exhausted. Despite relative solitude, we need to carve out some genuine space to breathe. Time to decompress, process, and let go.

What better way to make some space than to embrace a very low-key, nourishing Thanksgiving? This year, with Dave’s birthday landing the day before, I think I’m going to trim back even on what has become the traditional lentil-veggie loaf in favor of marinated baked tofu steaks with lots of easy sides. Stuffing, sweet potato casserole, green beans with almonds—these are all quick and fun, and while yes, lots of sides does amount to what could feel like lots of work, they’re really so simple the work feels playful. One thing that is definitely making its way to the table is the bright comfort of turmeric mashed potatoes.

Baked tofu slices are succulent and meaty without the meat, however you marinate, really. The subtle sweetness of this tea-marinated version is perfectly complemented by a bed of creamy, golden mashed potatoes, and a delicious way to incorporate more of the powerful spice into your life. If you’re not so sure about the tea, however, you can’t go wrong with a simple soy or tamari sauce marinade—the potatoes welcome all!

Lauded for its medicinal properties, anti-inflammatory turmeric has been celebrated for centuries as both food and medicine. ORGANIC INDIA Turmeric Formula offers bright color, warm aroma and flavor, and heaping health benefits, including supporting immunity, digestion, and joint health. Moreover, this dish’s mellow flavor pairs well with all the other beloved Thanksgiving sides, from cranberry sauce to stuffing.

We’ve had a lot going of late, in addition to what has become the general state of “a lot”. One result has been, for me, butterflies all over the place. Butterfly tummy (not the good kind), and fluttering, flitting thoughts that feel like wispy scraps I can’t keep track of. Sometimes I wonder how I have been keeping my head above water when it comes to getting even my part-time (from a standard working world perspective) tasks accomplished. One big standout reason this has been possible has been stop motion animation. I’ll get to that more in another post. For now, let me just say Chef F’s dedication, creativity, focus, and talent have given me the very best butterflies, the beautifully good kind.

Speaking of stop motion, in addition to more later, I have something to share now. Chef F was gracious enough to collaborate with me, departing from his go-to Lego medium to play with food in a Thanksgiving message for you, our family and friends. Would you like to see it? If so, click here. Wishing you a very happy Thanksgiving! Thank you for you. xo

Turmeric Tofu and Mashed Potatoes
Serves 4 (more for mashed potatoes)

For the tofu:

1 14-ouce package extra-firm tofu, drained
½ Cup boiled water
3 ORGANIC INDIA Tulsi Turmeric Ginger Tea Infusion bags
3 Tablespoons reduced sodium gluten-free tamari or soy sauce
½ Teaspoon ORGANIC INDIA Turmeric Formula (2 capsules)
2 garlic cloves, minced
1 ½-inch piece ginger root, peeled and grated

Wrap tofu in a clean dish towel and top with a weighted object such as a cutting board for ten minutes.
Prepare the marinade: steep ORGANIC INDIA Tea Infusion bags in boiled water for five minutes. Remove bags and add the tamari or soy sauce, Turmeric, garlic cloves, and ginger. 
Once the tofu is pressed, slice into 12 even pieces. Lay pieces in a glass casserole dish and cover with the marinade.

If possible let the tofu marinate eight hours or overnight, turning the tofu pieces roughly halfway through the marinating time.

Preheat the oven to 400 degrees. Remove the tofu pieces from the marinade and place on a baking pan lined with silpat or foil. Bake for 25-30 minutes, or until tofu is golden brown and firm. Serve with Turmeric mashed potatoes.

For the Turmeric Mashed Potatoes:

2 pounds unpeeled Yukon gold potatoes, scrubbed and cut into approximately 1-inch cubes
1 Teaspoon Turmeric Formula
1 Teaspoon garlic powder
¼ Cup extra virgin olive oil
1 Cup unsweetened almond or soy milk, or of choice
Sea salt and fresh ground pepper to taste
Fresh parsley and chopped spring onions for garnish, optional

Place potato chunks in a large pot of cold, lightly salted water. Bring to a boil over medium heat, then let simmer, covered, until potatoes are fork tender, about 15 -20 minutes.

Drain the potatoes and transfer to a bowl. Sprinkle with turmeric and mash with a masher or fork. 

Add oil; stir until well combined.

Add ½ Cup of the milk and stir to combine. Continue adding milk as needed to reach desired consistency. Season to taste.