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Tofurky
A Delicious Vegetarian Feast
Good News For Vegetarians & Turkeys . . .
 "Finally,
vegetarians have a bona fide holiday centerpiece that is all their own. They dont have to settle for second best anymore"
was how one satisfied customer described it.
Whether you are seeking to offer a meatless option for a portion of your dinner guests or are planning
a complete vegetarian feast, Tofurky ® will satisfy
and amaze all who try it.
Tofurky-A Delicious Vegetarian Feast
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Tofurky ® is a pre-cooked vegetarian feast designed to be
the delicious centerpiece of your holiday or everyday meal. Made from a revolutionary tofu-wheat protein blend, Tofurky
is known for its incredible, turkey-like texture and flavor. Since it was first marketed in 1995, Tofurky has
been America's original and best selling alternative to turkey. The Vegetarian feast consists of four parts: one
Specially Seasoned Stuffed Tofu Roast, four Hearty Tempeh Drummettes, fourteen ounces of Tofurky "Giblet" Gravy and a set
of two WishStixs made from Tofurky Jurky! Each feast is 100% vegan, cooks in about 40 minutes, serves four and tastes
fabulous!
Stuffed Tofu Roast
At the center of the Tofurky Feast is the Stuffed Tofu Roast. The outside of this round roast
is made from the tofu-vital wheat gluten mixture that can be carved into thin, delectable slices. Inside the roast is
filled with our own wild rice-bread crumb stuffing. So simple to prepare, the thawed, Stuffed Roasts are basted once
with soy sauce, orange juice and your favorite sweetener, wrapped in tin foil and baked at 350F for 40 minutes. That's
all there is to preparing a vegetarian roast that will amaze and satisfy both the skeptical carnivores and enthusiastic herbivores
at your table.
Tempeh Drummettes
Since nobody lives by "white bean" alone, we have included these Tempeh Drummettes for "dark bean"
lovers as well! We weren't limited by the anatomy of an animal here so we decided with Tofurky Vegetarian Feast, everyone
(four people) deserves a Drummette! Made from grated soy Tempeh, wild rice, textured soy protein and cranberries, Drummettes
are sculpted into a drumstick shape. Drummettes bake in 20 minutes or microwave in about 2 and are many people's favorite
part of the feast.
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Tofurky "Giblet" Gravy ®
 This rich
brown gravy is the perfect topping for the sliced Tofu Roast and Tempeh Drummettes. Made with unbleached flour, expeller
pressed canola oil, natural flavors, herbs and spices, this gravy is then packed with diced, Tofurky cubes or "Giblets."
This gravy, which is also sold separately, makes an excellent topping for potatoes, rice or other side dishes any time of
the year. It can be heated in a saucepan, microwaved or even boiled in its pouch, there is nothing more to add!
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Click here for nutritional information |
Now with WishStixs! ®
 To
begin your feast, we have included 2 Tofurky WishStixs in every box of Tofurky! Made from our new, Tofurky Jurky, these
stixs are meant to add a little bit of fun to your meal. Gather 2 to 4 folks, have everyone take an end, make a wish
and pull! With Tofurky WishStixs, everyone has already won because no animal was sacrificed in the making of this product.
Let's compare:
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Turkey |
Tofurky |
| Has something to pull? |
Yes |
Yes |
| How many can participate? |
2 |
4 |
| Can you eat it? |
No |
Yes! |
Feeds Four Hungry Adults!!
Each Tofurky
Contains:
Click Here To Find The Retail Outlet Nearest You
Or Call Toll Free: 1-888-TOFURKY (863-8759)
Testimonials
Heres what people are saying about Tofurky:
"Tofurky is the best soy product I have ever had!"
"This years Tofurky is better than ever! Its awesome. We think it should be available on a year round
basis."
Jose
WHOLE FOODS, Northridge, CA
"Our customers (and all of us) are in love with your Tofurky Dinner! The Tofurky demo we did was one
of our most successful, ever. We cant wait to try the new Tofurky Deli Slices."
Lori Sozio, President
LORIS NATURAL FOODS, Rochester, NY
"Tofurky has just done wonders."
Mark
NATURES FRESH NORTHWEST, Portland, OR
"An Awesome Product!"
Fern, Manager
WEDGE Coop, Minneapolis, MN
TOFURKY DINNER, TESTIMONIALS
APRIL 8,1999
We tried our first Tofurky for Easter and really enjoyed it. The leftovers are great, too. Thanks for developing
a delicious product that lets us keep eating the kinds of foods we have been choosing and still have holiday traditions. Im
glad to learn from your website that you make deli slices; Ill be looking for those at our Wegmans store.
Pat H.
April 5, 1999
To whom it may concern: I just wanted to let you know my husband and I tried the Tofurky dinner (Tofurky, Drummettes,
and gravy) yesterday for the first time. We loved it and will purchase it again when our natural food store has them restocked
(New City MarketDes Moines, Iowa). Thanks for creating a great product!!!
P.S. I became aware of the product through PETA and Vegetarian Times "highlight marketing" approaching last Thanksgiving.
Very satisfied customer
March 27, 1999
Dear Turtle Island:
I have used and enjoyed your products for several years ever since I spied your organic tofu on the supermarket
shelf. I bought the whole tofurky feast for one Thanksgiving and we enjoyed it very much. Im glad to hear about the new Tofurky
slices and will look for them in the deli section. What I am writing about is your gravy. It is heavenly! As far as I can
tell there are no good vegetarian gravies available that I have found and enjoyed as much as yours!
Peggy E.
FEATURED NONPROFIT ORGANIZATION: The Vegetarian Resource Group
 Each year we
donate a portion of our sales of Tofurky to a worthy nonprofit group. This year's donation goes to The Vegetarian Resource
Group in Baltimore, Maryland.
The Vegetarian Resource Group answers your questions. Visit www.vrg.org for Tofurky recipes, holiday dishes, vegan desserts, vegetarian nutrition information, natural flavors and other "hidden
ingredient" details, plus much more.
To receive a free activity placemat for kids, Vegetarianism for Teens pamphlet, a summary of what is/isn't vegetarian
in fast food chains, or ratings of soy milks, send your request along with a self- addressed envelope and 2 first class stamps
to VRG, PO Box 1463, Baltimore, MD 21203.
Like Tofurky and Turtle Island, VRG's health professionals, activists, and educators are making it easier
for you to eat healthier and create a more humane world. To learn more from this fine group, contact: The Vegetarian Resource
Group, PO Box 1463, Baltimore, MD 21203; (410) 366-VEGE; or go to www.vrg.org
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Ingredients:
Stuffed Tofu Roast Ingredients: ROAST: water, vital wheat gluten, tofu (water, non-genetically modified
soybeans grown without chemical fertilizers, pesticides or herbicides), white beans, garbanzo beans, natural vegetarian flavor,
expeller pressed canola oil, shoyu (water, soybeans, wheat), spices, lemon juice, calcium lactate from beets, salt. STUFFING:
brown rice, wild rice, bread cubes (wheat, water, salt, yeast) onion, celery, natural vegetarian seasoning, expeller pressed
canola oil, herbs and spices.
Drummettes Ingredients: textured soy protein (soy flour and water), soy Tempeh (non-genetically modified
soybeans grown without chemical fertilizers, pesticides or herbicides, water, apple cider vinegar, starter culture), grated
carrots, wild rice, malt extract, natural vegetarian flavor, dried cranberries, vegetarian Worcestershire sauce, isolated
soy protein, carrageenan, herbs and spices.
Tofurky Giblet Gravy Ingredients: water, unbleached flour, expeller pressed canola oil, soy sauce (water,
soybeans, wheat and culture), Tofurky Giblets [water, vital wheat gluten, tofu (water, non-genetically modified soybeans grown
without chemical fertilizers, pesticides or herbicides), white beans, garbanzo beans, natural vegetarian flavor, expeller
pressed canola oil, shoyu (water, soybeans, wheat), spices, lemon juice, calcium lactate from beets, salt], natural vegetarian
flavor, spices, onion powder, garlic powder, evaporated cane juice, caramel color.
Tofurky WishStixs Ingredients: Water, vital wheat gluten, tofu (water, soybeans grown without pesticides,
herbicides or chemical fertilizers), white beans, garbanzo beans, natural vegetarian flavor, expeller pressed canola oil,
shoyu (water, soy beans, wheat, salt), lemon juice from concentrate, calcium lactate from beets, salt, brown sugar, garlic,
spices.
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This Thanksgiving, you can save a turkey and join a compassionate
holiday tradition by participating in Farm Sanctuary's annual Adopt-A-Turkey Project!
Since its beginning in 1986, the Adopt-A-Turkey Project has saved thousands of turkeys from slaughter, and encouraged millions
of people to consider a more compassionate Thanksgiving tradition.
By adopting a turkey who resides at our New York or California shelter, you'll be helping provide lifelong care for rescued
turkeys, and teaching people to extend compassion to all animals. Please join with caring people across the country, and adopt
a turkey this holiday season.
For a $15 adoption fee, you receive a color photograph of your turkey, adoption certificate, and a year's subscription
to Farm Sanctuary's quarterly newsletter.  A turkey adoption is also a perfect gift for the holidays and a great way to educate
your friends and relatives. Please call1-888-SPONSOR to adopt a turkey who lives at Farm Sanctuary.
Farm Sanctuary is also looking for loving, vegetarian homes for rescued turkeys. If you are interested in saving turkeys
through a home adoption, please contact us.
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Why millions of people skip the turkey for Thanksgiving
Factory Farms
Massive
animal factories using intense confinement have replaced family farms. 15,000 turkeys are crammed together in a single
shed with less than three square feet of space each.The overcrowding leads to fighting between birds and self-mutilation due
to stress.
To reduce fighting injuries caused by overcrowding, the tips of the birds' beaks are sliced off using hot
blades, and without anesthesia. Some of the
birds cannot eat after the debeaking and starve. Turkey's toes are amputated
without anesthetic.
The excessive manure causes ammonia burn to the birds' eyes and sometimes leads to blindness. Manure
fumes and rotting carcasses cause poultry workers to wear gas masks.
Factory-farmed animals are subjected to weather
extremes if the temperature controls in their building's malfunction. Over 2 million chickens died from heat stress in July
1993 (Las Vegas Journal, 8/1/93) The Animal Welfare Act does not apply to animals used for food. The Humane Methods
of Slaughter Act excludes poultry. Jammed in crates they travel for hours to the slaughterhouse without food, water
or protection from the weather.
Free-range turkeys
Free-range animals are not always protected against
severe weather. Many die from dehydration or freeze to death. In March 1998, Consumer Reports found free-range poultry
actually more contaminated with salmonella and campylobacter than ordinary poultry.
Growth hormones, genetics, and
antibiotics
Feedstuffs 9/9/91: ".turkeys have been bred to grow faster and heavier but their skeletons haven't
kept pace, which causes 'cowboy legs'. Commonly the turkeys have problems standing and fall and are trampled on."
Pathologically
obese, commercially bred turkeys develop congestive heart failure and lung disease accompanied by engorged coronary vessels,
distended fluid-filled pericardial sacs, abdominal fluid, and gelatin-covered enlarged congested livers.
Bacteria that
harm humans are developing resistance to antibiotics as a direct consequence of antibiotic use in animals, leading to more
deadly and
untreatable infections. (Infection Control and Hospital Epidemiology, July 94)
Artificial insemination
With
advances in genetic selection, adult turkey males, or toms, can weigh up to 85 pounds, whereas a hen weighs around 20 pounds
when she begins to lay eggs. This size difference makes mating practically impossible.
Modern turkeys are so heavy
and misshapen that they must be artificially inseminated in order to reproduce. The procedure is undertaken twice a week,
and is painful and traumatic to both male and female turkeys.
Essentially 100 percent of the nearly 300 million turkeys
produced annually in the U.S. for consumption are the result of artificial insemination. (ARS poultry physiologist Ann M.
Donahue, who leads turkey reproductive studies at the Beltsville lab)
Poultry slaughter
The National
Turkey Federation has successfully opposed humane slaughter protective legislation in the United States. Handlers frequently
break the birds's wings when they snatch them up and stuff them into tiny cages on the transport truck. At the slaughterhouse,
the birds are pulled from the crates and dumped on a conveyor belt. Some birds die after being crushed by machinery or vehicles
operating near the unloading area. Fully conscious birds are hung by their feet from metal shackles on a moving rail.
The birds' heads are submerged in an electrified bath of water, which
immobilizes them but they are commonly still conscious
and capable of feeling pain. After passing through the stunning tank, the birds' throats are slashed, usually by a mechanical
blade, and blood begins rushing out of their bodies. The blade misses some birds that then proceed to the scalding tank
where they are submerged in scalding hot water. Birds missed by the killing blade are boiled alive. Every day thousand
of birds die in the scald tank that follows the bleed-out chamber. In 1996 the USDA rated the stunning procedures in
50% of the slaughterhouses as unacceptable or a serious problem. (Meat & Poultry, March 97) Slaughterhouse workers
have the highest turnover rate of any occupation in the U.S., as well as the highest rate of on-the-job injury.
Contamination
88%
of turkeys sampled in USDA's complete baseline study were infected with campylobacter. (Food Chemical News 7/2/6/99)
36%
of turkeys are infected with salmonella. (Turkey World - U.S. Trade Magazine 5/99)
Contaminated meat and poultry are
pouring out of federally inspected slaughterhouses.
Meat and poultry are covered with abscesses, pus, tumors, feces,
and maggots.
Slaughterhouses are infested with rats and cockroaches.
Deaths from foodborne illness have quadrupled
in the last 15 years.
Due to faster line speeds at slaughterhouses today, fecal matter is getting on carcasses a lot
more often.
Every year as many as 20,000 Americans get sick from E.coli contamination.
Tyson Foods plant in
Arkansas amassed 1,753 critical violations in 1996 and 4,100 in 1997 before it was closed down.
Inspectors have 2 seconds
to inspect a poultry carcass.
Less than one out of every 250,000 slaughtered animals is tested for toxic chemical residues.
Animals
are fed and sprayed with antibiotics and pesticides that remain in their bodies and are passed on to the people who eat them.
The
USDA fails to enforce laws
The USDA has been assigned two radically opposing missions.
The very same department
responsible for developing new and expanded markets for the meat industry is also charged with regulating meat packers, protecting
public health, and ensuring the humane treatment of animals. (There are no laws protecting turkeys from inhumane treatment)
Agribusiness
leaders from the private sector have been appointed to administer the USDA's meat inspection program.
The United States
Department of Agriculture enjoys a cozy relationship with the meat industry.
Meat plants are notified in advance of
an inspection.
When inspectors witness violations they are prohibited from stopping the line by the USDA supervisory
staff.
Instead of wielding their authority to ensure the production of safe meat, USDA officials have done virtually
everything in their power to ensure that
slaughter lines keep running undisturbed.
Environmental destruction
Pollution:
Nationwide,
130 times more animal waste is produced than human waste. (Source: Recent Senate Report)
The Environmental Protection
Agency has identified 60 rivers and streams as impaired due to waste runoff from factory farms and feedlots.
Last year
Pfiesteria the "cell from hell" associated with poultry industry killed 30,000 fish in the Chesapeake Bay.
A dozen
agricultural states are restricting the size of and discharges from factory farms, a similar federal bill is in the works.
Every
year, millions of unmarketable hens are disposed of by dumping which contaminates soil, or by incineration, which results
in air pollution.
Depletion of resources:
70% of U.S. grain harvest is fed to farmed animals. (USDA,
"World Cereals Used for Feed". Apr 91)
Nearly half of the total amount of water used annually in the U.S. goes to feed
and provide drinking water for livestock.
World Hunger
While millions around the world face starvation,
90 percent of America's agricultural resources goes to feeding animals the grains and legumes that
could save human lives
If
Americans reduced their intake of meat by 10%, the grain saved could adequately feed 60 million people.
An acre of
prime land can produce 40,000 lbs. of potatoes, 30,000 lbs. of carrots, 50,000 lbs. of tomatoes, or 250 lbs. of beef (Soil
& Water v38, U
of California Cooperative Extension).
Twenty vegetarians can be fed on the amount of land needed
to feed one person consuming a meat-based diet.
Health
According to the American Dietetic Association
studies have shown that vegetarians and vegans have a lower risk of breast cancer, colon cancer,
diabetes milletus, gallstones,
heart disease, hypertension, kidney stones, obesity, osteoporosis, and stroke. Vegans are generally closer to their
ideal
weight.
A third of all Americans are obese.
The average American consumes nearly twice his or her weight in
meat each year. (World Watch Institute)
People who consume a diverse, plant-based diet, rich in whole grains, vegetables
and fruits are by far healthier than those who eat high on the
food chain.
Physicians Committee for Responsible
Medicine has announced the four new food groups: fruits, vegetables, grains, and legumes. Meat and dairy are not included.
In
the words of Michael Klaper, MD, "Your body has absolutely no nutritional requirements for the flesh or milk of other animals"
(Vegan Nutrition: Pure & Simple, 1995) All requirements can be obtained through non-animal sources.
Plant foods
contain no cholesterol, whereas meat, eggs, and dairy products contain large amounts of cholesterol, saturated fats, and concentrated
protein,
all harmful substances.
According to the Journal of the American Medical Association, a vegetarian diet can prevent
97 percent of coronary occlusions.
Excessive meat consumption is the principal risk factor in the development of heart
disease and many types of cancer.
Dean Ornish, M.D., a well-known cardiologist from Harvard proved that heart disease
can be halted and even reversed by prescribing a vegetarian diet, and regular exercise.
The high fiber content of a
vegetarian diet helps eliminate excess cholesterol in your digestive tract. Whole-wheat bread, brown rice, oats,
and vegetables
supply fiber. Meat, dairy, and eggs supply zero fiber.
The rate of colon cancer is highest in regions where meat eating
is high and lowest where meat eating is common. A similar pattern is evident for breast, cervical, uterine, ovarian, prostate,
and lung cancers.
If a vegan consumes adequate calories, it is virtually impossible not to get enough protein
Protein
- The typical meat-eating American is eating about five times as much protein as needed. According to the U.S. recommended
daily allowance (RDA), people should get 8-10% of their calories from protein. Most plant foods greatly exceed this amount
of protein per calorie: potatoes 11%, wheat 15%, tomatoes 20%, beans 20-35%, broccoli 45%, and spinach 49%.
Calcium
can be obtained from many different vegetables, nuts, and beans, as well as fortified orange juice and soy milk.
Iron
- garbanzo beans, kidney beans, dried apricots, raisins, figs, spinach, broccoli, kale, watermelon
Vitamin D - produced
by sunshine on skin, 15-20 minutes, 2-3 times a week (extra amounts are stored for months, fortified foods.
Vitamin
B12 - fortified cereals and beverages. Most people have bacteria producing B12 in their throats and intestines. The body needs
only miniscule amounts of B12 and vegans rarely show clinical symptoms of B12 deficiency.
Stop the abuses of
factory farming
The best way to save animals from the misery of factory farming is to stop buying and eating all
animal products and start eating a plant-based diet.
Wear synthetic materials instead of leather and wool.
Ask your
school, company cafeteria, or favorite restaurants to offer more vegetarian options.
Call FARM toll free at 800-MEAT-OUT
for a free info-pack.
Support legislation that abolishes battery cages, veal crates and intensive confinement systems.
Write
to the USDA demanding enforcement of the Humane Slaughter Act.
Be aware that our government sustains the meat industry
by permitting grazing on public lands, and offering subsidies, price supports and outright
grants. Let your legislators
know how you feel about this.
Read books about vegetarianism such as Diet for a New America by John Robbins, Slaughterhouse
by Gail Eisnitz, and Animal Factories by Jim Mason. Contact FARM at 800-MEAT-OUT for a list of available books.
Write
to the editor of your newspaper and your state and federal legislator to demand needed reforms.
Get your church, civic
club, or school interested in this critical issue.
Work with local animal groups, environmental, or consumer protection
groups.
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