We're getting back into a vege box routine, and our most recent one delivered a couple of turnips. We're not in the habit of cooking or eating turnips at all! And yet I had one handy turnip-tagged recipe among my online bookmarks, where it's been waiting patiently for something like five years.
It's a recipe that takes inspiration from pulled pork, which I think is most commonly veganised using jackfruit. Here instead there's grated turnips and tofu, gently sauteed and then simmered in barbecue sauce. Our Vegan Mom Trina didn't specify what barbecue sauce, so we stirred together the Moosewood one we've been making since before we had a blog.
We served our pulled tofu and turnips on soft white bread rolls with a half-quantity of Viva Vegan's classic cabbage salad, and Michael added a squirt of sriracha. I like that this salad's mayo-free and still decently crunchy. You probably noticed that we had some potato gems too - it's the first time we've baked them in many years and they were a fun side.
The recipe included a much larger quantity of tofu than turnip, and the vegetable that got this whole meal started ended up completely lost in the mix. But it was a tasty mix and we happily replayed it several times as leftovers - at home, reheating the filling in the frypan, and packed into sandwiches for work.
'Pulled' tofu & turnip
(slightly adapted from a recipe on Your Vegan Mom)
2 medium turnips
500g very firm tofu
2-3 tablespoons margarine
1 teaspoon salt
1 cup barbecue sauce (we used 1 quantity of this recipe)
1 cup water
Grate the turnip and the tofu, forming them into separate piles.
Set a large frypan over medium-high heat and melt half of the margarine in it. Add the grated turnips to the pan and allow them to cook for a couple minutes at a time without turning them, to give them the best chance of browning. (Mine didn't, they just released a bunch of water).
Move the turnip to the side of the frypan and melt the remaining margarine in the space you've made. Pile the tofu into the frypan, then toss everything together. Again, allow the mixture a couple of minutes at a time without stirring, to give everything a chance to brown (this started working a bit for us).
Stir the barbecue sauce and water together, then pour them into the frypan. Allow the mixture to simmer for about 5 minutes. Turn off the heat and serve when most of the moisture has evaporated. We piled this onto soft buns with a squeeze of sriracha and a handful of classic cabbage salad, and served potato gems on the side.
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