Tofu "Turkey" with Stuffing

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Servings: 1

• 5 lbs firm tofu
• 1 lb tofu (for the "drumsticks") (optional)

Stuffing:

• 2 tablespoons sesame oil, toasted
• 1 large onion, chopped fine
• 1 1/3 cups celery, diced (about 4 stalks)
• 1 cup mushroom, finely chopped
• 3 -4 cloves garlic, minced
• 1/4 cup sage (may use 1/8)
• 2 teaspoons marjoram
• 2 teaspoons thyme
• 1 teaspoon winter savory or 1 teaspoon summer savory
• to taste salt and pepper
• 1 teaspoon rosemary
• 2 teaspoons celery seeds
• 1/4 cup soy sauce or 1/4 cup tamari
• 3 cups Pepperidge Farm Herb Stuffing

Basting mixture:

• 1/2 cup sesame oil, toasted
• 1/4-1/3 cup soy sauce or 1/4-1/3 cup tamari
• 2 tablespoons miso
• 2 tablespoons orange juice
• 1 teaspoon mustard (of choice)

Directions:

1. Mash tofu or mix well with hands. Be sure that all of the lumps are out.
2. 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.
3. Saute' the onions, celery and mushrooms in the 2 tablespoons sesame oil.
4. When soft, add the garlic and all the rest of the stuffing ingredients, except stuffing, mixing well. Stir and cook for 5 minutes.
5. Add herb stuffing and mix well.
6. Remove tofu from refrigerator 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.
7. 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".
8. 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 hour.
9. 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.
10. Remove from oven and use rest of basting mix.
11. Using at least 2 large spatulas, move to a large plate. Serve with the gravy of your choice, if you wish, and cranberry sauce.

Reviews

[Chef #vt4me]

Yetch! Big dissappointment. Tasted more asian - sesame oil, miso, soy sauce! Ye Gads. I would recommend: marinate tofu 24 hours in chicken flavored veg broth, season with poultry seasoning, onion salt, garlic salt. For basting use some chicken flavored veg broth seasoned with a few drops of Kitchen Bouquet brand browning and seasoning sauce, and a bit of oil.