2008 Tofurky® Leftover Contest Winner and Runner-up Recipes Announced


Hood River, OR – Like all of you, when the Tofurky Feast is over and everyone’s appetite is satisfied, we don’t waste our leftover Tofurky Roast. We chop it, pull it, shred it and turn it into something delicious and comforting. The call for leftover Tofurky recipes was answered by about 40 Tofurky Chefs. We started chopping, stirring, sautéing, pureeing and tasting. Our panel of six Tofurky Tasters did a marvelous job of eating Leftover Tofurky in every imaginable form, and our list of winner and 5 runners-up represents a beautiful array of ways to enjoy the remains of the feast. The grand prize winner of a Apple iphone was Laureen Pittman of California with her Curried Tofurky® Orzo Salad with Cranberries and Almonds

This dish, with subtle curry flavor, a rich orzo base and comfort ingredients, is easy to make, attractive to serve and very delicious.

Laureen reports that, “I always enjoy experimenting with different Tofurky products. My husband is a vegetarian, but my two sons are definitely meat-and-potato kids. But, they are adventurous enough eaters to try different type of food. We also have a cat who is a wanna-be vegetarian. I think it may be time for him to try Tofurky!”

Our Grand Prize Winner:

Curried Tofurky Orzo Salad 

By Laureen Pittman, California, winner of the 2008 Tofurky® leftover contest.

1 ½ cups uncooked orzo
2 cups mayonnaise*
2 TBSP apple cider vinegar
2 TBSP Dijon mustard
1 tsp garlic powder
2 TBSP good quality curry powder
½ tsp ground coriander seed
½ tsp ground cardamom
Dash or two of cayenne pepper
½ tsp salt
1 ½ cups cooked Tofurky®, cubed
1 cup dried cranberries
2 ribs celery, chopped
½ medium red onion, chopped
½ cup blanched, slivered almonds
¼ cup fresh Italian parsley, chopped

Cook orzo in boiling water according to package directions. Drain and rinse with cold water. Set aside

Combine the next 9 ingredients in a medium bowl and whisk until smooth. Fold the dressing into cooled and drained orzo. Add the Tofurky®, cranberries, celery, onion and parsley. Stir gently until combined well. The salad can be made up to a day ahead of time and actually benefits from some time spent in the fridge. If making the salad ahead of time, be sure to toss it gently before serving. Add salt to taste.

For a colorful presentation, serve the salad on a bed of fresh green lettuce leaves.

Our five runners-up include:

#1 – Buffalo Style Chipotle Tofurky Pizza by Angela and Harrison Buchanan of Colorado – spicy and fun

#2 – White Bean Tofurky Chili by Ellen Preece of Washington State – comforting and nutritious

#3 – Tofurky Pesto Stuffed Mushrooms by Cristen Andrews of Texas – gourmet presentation

#4 – Tofurky a la King by Chris Milano of California – traditional and versatile

#5 – Tofurky Gumbo by Jasmine Buliga of Massachusetts – Cajun twist

*Most mayonnaise is dairy-free.  To veganize this recipe, simply use one of the great vegan mayonnaise alternatives on the market, such as Nasoya or Vegenaise.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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