Tofu "turkey" with stuffing
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Tofu "turkey" with stuffing
  Tofu    Turkey    Stuffing  
Last updated 6/12/2012 1:01:49 AM. Recipe ID 25183. URL:
Please type a brief description of the problem below.

">Report a problem with this recipe.

[an error occurred while processing this directive]

      Title: Tofu  "turkey" with stuffing
 Categories: Internet, Nov., Thanksgivin
      Yield: 8 Servings
      5 lb Firm tofu

      2 tb Toasted sesame oil
      1 lg Onion, chopped fine
      1    And 1/3 cup celery, diced
           (about 4 stalks)
      1 c  Mushrooms, finely chopped
      3    To 4 cloves garlic, minced
    1/4 c  Sage (may use 1/8)
      2 ts Marjoram
      2 ts Thyme
      1 ts Winter or summer savory
        x  Salt and pepper to taste
      1 ts Rosemary
      2 ts Celery seed
    1/4 c  Soy sauce or tamari
      3 c  Pepperidge Farm Herb

MMMMM----------------------BASTING MIXTURE---------------------------
    1/2 c  Toasted sesame oil
    1/4    To 1/3 cup soy sauce or
      2 tb Miso
      2 tb Orange juice
      1 ts Mustard of choice
      1 lb Tofu for the "drumsticks"
  :       -optional
  Mash tofu or mix well with hands.  Be sure that all of the lumps are
  out. Line a 12" colander with wet cheesecloth over lapping the sides.
  Add the mashed tofu to the cloth covered colander, press down and
  cover with the overlapping sides.  Place the whole thing in a large
  bowl. Cover the cheesecloth with a plate that fits inside the
  colander and place a 5 pound weight on the plate. Refrigerate and let
  sit for 2 to 3 hours.
  When time is up, start the stuffing.  Saute' the onions, celery and
  mushrooms in the 2 tablesoons sesame oil.  When soft, add the garlic
  and all the rest of the stuffing ingredients, except stuffing, mixing
  well. Stir and cook for 5 minutes.  Add herb stuffing and mix well.
  Remove tofu from fridge and take off weight, plate and top of
  cheesecloth. Hollow out tofu to within 1 inch of the sides and
  bottom, placing the tofu in a bowl.  Place the stuffing inside the
  shell and pack in firmly. Cover with the remaining tofu and pat down
  firmly. Turn stuffed tofu onto a greased baking sheet, flat side
  down. Gently press on sides of "turkey" to achieve a more oval shape.
  If desired at this point, you may mold "drumsticks" out of one pound
  of tofu, and place on each side of the "turkey".
  Mix up the basting mixture and baste tofu "turkey" with half of it.
  Cover the "turkey" with foil, and bake at 400 degrees for about 1
  Remove foil, baste with all the remaining mixture except a few
  tablespoons and return to oven for 1 hour more, or until the "turkey"
  is golden. Remove from oven and use rest of basting mix.  Using at
  least 2 large spatulars, move to a large plate.  Serve with the gravy
  of your choice, if you wish, and cranberry sauce. Tastes good
  leftover (if there is any!) in sandwiches or plain.
  Recipe of Carol van de Erve Tracy co-author of VEGETARIAN MASTERPIECES

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 25183 (Apr 03, 2005)

[an error occurred while processing this directive]