Rene G wrote:I regret to report the Tofurky wasn't as good cold; it squeaked when chewed.

There goes the whole cruelty-free thing. . .

Fans of Tofurky—and I know we have many here—will be happy to hear that they're in good supply these days. The extruders at Turtle Island have been working overtime to put the pseudobirds on our tables. They're as plump and succulent as ever, though a bit more expensive this year. Happy T-Day!

South Loop Whole Foods, November 2008

Mmmmmmmmm...nothing like freshly extruded ToFunky

How Tofurkys are made:

http://www.youtube.com/watch?v=wutcJ7tKyRA

My brother, who is a vegan, does enjoy the tofurkey at this time of year. He says it is a little rubbery but encouraged me to buy one for my daughter when she declared she was going to be a vegetarian about two weeks ago. I'm glad I didn't get one because the other night she decided that vegetarianism was not for her. The reason? In her words -- Tofu sucks.

Suzy

I havn't eaten beef or poultry since 1987 (LONG story - ask me sometime if we meet in person.) I have, on occasion, indulged in a little bacon here and there, which I choose to catagorize as more of a condiment. While I genuinely enjoy tofu, especially the extra-firm variety, with the exception of veggie burgers, I've never seen the appeal of "imitation meat" products. Seitan and TVP have never passed though my lips. So... I don't know what posessed me to throw these into my cart at the Peterson/Cicero Whole Foods last Sunday:



I guess it could have been any/all of the following:

- I'm from Wisconsin
- I like beer
-I'd had 2 beers at a late, lazy lunch at McNamara's just prior to stopping at Whole Foods. Hmmm....

Anyway, husband picked up some "real" brats at the same time and we grilled them up last night.

Tofurky brats cooked:



Indescribably weird. Not necessarily bad, just odd. Can't say I'll buy these again, but my curiosity was sated and the bun, mustard, and chiles were tasty. Lynn