Thanksgiving day tofu
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Thanksgiving day tofu
  Thanksgiving    Tofu    Vegetarian    Holiday  
Last updated 6/12/2012 12:51:38 AM. Recipe ID 13258. Report a problem with this recipe.
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      Title: Thanksgiving day tofu
 Categories: Vegetarian, Holiday
      Yield: 4 Servings
  1 1/2 lb Tofu
      2 tb Arrowroot
      3 tb Vogue Vegy Base
    3/4 ts Sea salt
    1/4 ts White pepper
  1 1/2 ts Agar flakes; -=OR=-
      1 ts -Agar powder
      2 tb Barley malt syrup
      2 tb Water

MMMMM-----------------------SAGE DRESSING----------------------------
    1/2 c  Finely diced onions
    1/2 c  Finely diced celery
    1/2 c  Finely diced carrots
      2    Garlic cloves; minced
      2 tb Unrefined corn oil
    1/2 ts Ground sage
    1/4 ts Dried basil
      3 tb Vogue Vegy Base
      1 ts Sea salt
    1/8 ts Black pepper
      1 c  Water
      2 c  Cubed dry whole wheat bread
  This is a superb substitute for the traditional Thanksgiving turkey.
  It's also good for other times of the year!  It's really the dressing
  that carries this dish.  The corn oil gives it that wonderful buttery
  taste that poultry dressing usually has.
  Wash the tofu, pat it dry, and cut it into small pieces.  Put the
  tofu, arrowroot, soup base, salt, pepper, and agar flakes in a food
  processor and blend to a smooth paste.  Oil and flour the loaf pan
  (or line it with baking liner paper after oiling).  Spread a layer of
  tofu paste inside the pan, lining the bottom and all four sides.
  (Spread only a thin layer on the ends.)  Use all but about 1 cup of
  the paste.
  Firmly but gently press the dressing into the pan, on top of the tofu
  paste "liner".  Try to avoid displacing the tofu.  Cover the dressing
  with the remaining tofu, carefully sealing the edges.  Cover the pan
  with foil, making certain the foil doesn't come in contact with the
  tofu.  (The tofu will eat into the foil.)
  Bake in a preheated oven at 350 F for 30 to 40 minutes.  Then remove
  the foil cover, glaze the top of the loaf with the dissolved barley
  malt syrup, turn the oven up to 450 F, and continue baking for 10
  minutes. Remove from oven and allow the loaf to cool for about 10
  minutes.  Unmold, slice, and serve hot with a sauce of your choice.
  SAGE DRESSING:  Saute onions, celery, carrots, and garlic in oil for 5
  minutes.  Add the sage, basil, soup base, salt and pepper, and
  continue cooking 5 minutes longer.
  Add the water and bring to a simmer.  Stir in the bread crumbs and
  cook for a few minutes.  Then remove from heat.

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Recipe ID 13258 (Apr 03, 2005)

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