Madelyn first introduced this to me and I couldn’t resist the mix of fresh serrano chiles and ground nuts. Her version uses pecans, but we didn’t have any available, so I made mine with walnuts. I added a little agave to balance out the heat of all the fresh serranos and it worked out perfectly. A new Tofurky to my repertoire and one for yours, too!
4 serrano chiles, stems removed
3 cloves of garlic
1 1/2 teaspoons of fresh rosemary leaves
1/2 teaspoon of salt
3/4 cup of walnut pieces
3 tablespoons of agave syrup
In a small food processor, process the serranos, garlic, rosemary, and salt until coarse. Add the walnuts and continue processing everything until the walnuts are coarse. Transfer this to a mixing bowl and work the agave in by hand. Press this onto the Tofurky.
“It’s important to pulse the walnuts after you get the other ingredients ground because they won’t achieve a fine texture if you do it all at once.”
Add a thin layer of olive oil to the bottom of a small baking dish, then add the Tofurky to it. Roast the Tofurky at 325°F for 40 minutes.
“Some of the crust will fall off as you handle the Tofurky, but you can press it right back on.”
Make It Extra Good
Marinate the Tofurky in a mix of beer, olive oil, and 1/4 cup of agave for a full day.
Small Food Processor