Tofu "Turkey" with Stuffing

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

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.
Most Helpful

5 5

I have been making this since 1996 when I first saw it on the UK vegetarian society website. All of my family and friends request it and get disappointed if I don't deliver!<br/>I use Cornbread stuffing by Pepperidge Farm instead of the Herb one on this recipe, and the full 1/4 C sage. I then make the stuffing the night before and let it sit in the hollowed out shell (from previous draining), and wrap it up in the already moist cheese cloth with a plate over it, until the afternoon when its time to cook it.<br/>Definitely use the Toasted sesame oil or it won't taste as good. I also use Red Miso for the basting. Hain Vegetarian Brown Gravy Mix is really good with it as well, or some homemade brown gravy you love... I never have much of this left over if at all, it is way better than store bought!

1 5

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.