Recipe of the Week: Tofurky Pierogies
When I was a young(er) person, eating pierogies was practically my reason for being. How such a simple food—essentially an Eastern European ravioli—could pack in so much flavor has stumped many a researcher over the years. To bring this traditional dish—which often calls for animal products and other nasty bits—into the 21st century, I’ve given it a cruelty-free makeover that, I’m sure you will agree, only improves upon a classic.
(And for those of you keeping score at home, even if you don’t think the Tofurky filling counts toward this month’s tofu recipe theme, you’ll be happy to know that tofu also makes a surprise appearance in the dough! Double tofu points.)
- Prep time: 30 mins
- Cook time: 15 mins
- Servings: 8
- Select your preferred print size and click 'Print Recipe':
- 3"x5" Cards
- 4"x6" Cards
- Full Page
- 1 tsp. salt
- 1 tsp. vinegar
- 10 1/2 oz. silken tofu
- 1/2 cup water
- 2 cups whole wheat flour
- 1 pkg. microwavable mashed potatoes (I like the Idahoan brand)
- 1 pkg. Tofurky sausages, diced
- Half an onion diced onions, to taste
- 2 Tbs. melted margarine, to taste
- 1 Tbs. vegan sour cream, optional
- Blend the salt, vinegar, tofu, and water until smooth.
- Put the flour in a bowl and add the blended ingredients, stirring until thick.
- Flour your cutting board to prevent sticking. Roll the dough out, then cut into large circles.
- While the dough sits, zap the mashed potatoes along with the Tofurky and some onions. Place a spoonful of this mashed-potato filling mixture in the middle of each circle of dough, then fold one end of the dough over to meet the other, pressing together (like ravioli). Make sure they’re solid before moving forward, adding flour as needed.
- Place the pierogies in a pot of boiling water and cook until they rise to the top. Remove and drain. Top with melted margarine, additional onion bits, and vegan sour cream. If you have extras, you can bag and refrigerate them for a rainy day.