Pagan Studies – Tofu Turkey
Ok, you have all been asking...and if you haven'tasked...I know you wanted to...here is that vegan alternative especially goodfor Thanksgiving dinner! Serve with a vegetarian gravy
and all the fixings. Makes 10 servings. Enjoy!
5 (16 ounce) packages extra firm tofu
2 tablespoons sesame oil
1 red onion, finely diced
1 1/3 cups diced celery
1 cup chopped mushrooms
2 cloves garlic, minced
1/8 cup dried sage
2 teaspoons dried thyme
salt and pepper to taste
1 1/2 teaspoons dried rosemary
1/4 cup tamari
3 cups prepared herb stuffing
1/2 cup sesame oil
1/4 cup tamari
2 tablespoons miso paste
5 tablespoons orange juice
1 teaspoon honey mustard
1/2 teaspoon orange zest
3 sprigs fresh rosemary
1 Line a medium sized, round colander with a cheesecloth or a clean dish towel. Place the crumbled tofu in the colander.Place another cheese cloth over the top of the tofu. Place the colander overthe top of a bowl to catch the liquid. Place a heavy weight on top of tofu.Refrigerate the colander, tofu and weight for 2 to 3 hours.
2 Make the stuffing: In a large frying pan sauté onion,celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add thegarlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stirwell; cook for 5 minutes.Add prepared herb stuffing and mix well. Remove fromheat.
3 Preheat the oven to 400 degrees F (200 degrees C).Grease a cookie sheet.
4 Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orangejuice, mustard and orange zest in a small bowl; mix well.
5 Remove the weight from the tofu. Hollow out the tofu sothat there is one inch of tofu still lining the colander. Place the scooped outtofu in a separate bowl. Brush the tofu lining with a small amount of the misoseasoning. Scoop the stuffing into the centre of the tofu shell. Place theleftover tofu on top of the stuffing and press down
firmly. Turn the stuffed tofu onto the prepared cookiesheet. Putting the leftover tofu side of the "turkey" (the flat side)down. Gently press on the sides of the "turkey" to form a more ovalshape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place thesprigs of rosemary on top of the tofu. Cover the "turkey" with foil.
6 Bake for one hour. After one hour, remove"turkey" from the oven and remove the foil. Baste the"turkey" with the remaining tamari-oil sauce (reserving 4 tablespoonsof sauce). Return "turkey" to oven and bake another hour or until thetofu turkey is golden brown. Place the tofu turkey on a serving platter, brushwith the remaining tamari-oil mixture and serve hot.
From: GrannyMoon’s Morning Feast Archives