THEME: Tofu Turkey with Stuffing, Mushroom Gravy and Cranberry Sauce

[Jamie R]

October 6, 1999 in the Toronto Star

Tofu Turkey with Stuffing, Mushroom Gravy and Cranberry Sauce

Here's a nifty way to serve a meatless version of Thanksgiving turkey that looks a lot like the real thing, but that's made of tofu and comes complete with its own homemade stuffing, gravy and cranberry sauce.

We adapted the recipe, which is time-consuming to prepare, from a new book by Toronto vegetarian cooking maven Nettie Cronish called New Vegetarian Basics (Random House, $24.95).

You could substitute your favourite cranberry sauce for the homemade version given here. Dark sesame oil is sometimes called toasted sesame oil and can be found in most supermarkets and health food stores. Agar-agar flakes are sold in most health food stores and act like gelatin to thicken the cranberry sauce. White miso is a paste also sold in health food stores.

Tofu Turkey:
5 lb (2.5 kg) firm tofu, rinsed
2 tbsp dried sage
1 tbsp dried thyme
1 tbsp celery seeds
2 tsp freshly ground black pepper

Stuffing:
2 tbsp dark sesame oil
2 cups thinly sliced leeks, white part only (about 3) or 2 onions, chopped
5 cloves garlic, minced
1 tsp minced, fresh ginger root
2 stalks celery, sliced
2 portobello mushrooms, chopped
1 cup corn kernels, fresh or frozen
1/4 cup tamari sauce
5 cups cubed ( 1/2 inch) whole wheat bread (about 5 slices)
1/2 cup chopped fresh basil

Basting Liquid:
1/4 cup dark sesame oil
2 tbsp tamari sauce

Cranberry Sauce:
2 cups cranberries, fresh or frozen (8 oz/250 g)
1 1/2 cups apple juice
1/3 cup maple syrup
1/2 cup agar-agar flakes
1/4 tsp salt

Mushroom Gravy:
1 tbsp dark sesame oil
1 red onion, chopped
6 cups sliced, assorted mushrooms (about 1 lb/500 g)
2 tbsp white miso
1/2 cup whole-wheat flour
1 cup dry white wine
1/4 cup tamari sauce

For Tofu Turkey, line a colander with single layer of cheesecloth or a clean, damp tea towel.

In food processor, pur�e tofu, in batches, until smooth. Place in colander and fold edges of cloth over top. Place a plate on top and weight with a heavy can or jar. Let stand in bowl to drain 1 hour. Discard liquid. Meanwhile, in small bowl, combine sage, thyme, celery seeds and pepper.

For stuffing, heat oil in large skillet over medium heat. Add leeks; cook about 5 minutes or until softened. Stir in garlic, ginger, celery and mushrooms; cook, stirring occasionally about 5 minutes. Add corn, 1 tbsp of the herb mixture and tamari sauce. Reduce heat to low; cover and cook 5 minutes or until vegetables are softened. Remove from heat. Stir in bread cubes and basil; toss until all ingredients are moistened.

Remove weight from tofu; turn into bowl and stir in remaining herb mixture. Line 8-cup bowl or mold (about 11 inches at upper diameter) with plastic wrap. Press two-thirds of mixture into bowl, spreading to 1-inch thickness over sides and bottom. Press stuffing into cavity; top with remaining tofu mixture, spreading evenly over stuffing. Press down firmly with back of spoon. Lightly grease a large baking sheet. Turn tofu turkey out onto baking sheet. Remove bowl or mold, and then gently peel off plastic wrap.

For basting liquid, in bowl, whisk together sesame oil and tamari. Brush 1 tablespoon of liquid lightly over tofu turkey. Cover with foil and bake in preheated 400F oven 1 hour. Remove foil; baste turkey and return to oven for 30 minutes, basting every 10 minutes, until `skin' is golden brown.

Meanwhile, for cranberry sauce, in small saucepan combine cranberries, apple juice, maple syrup, agar-agar and salt. Bring to a boil, reduce heat and simmer about 7 minutes or until agar is dissolved. Transfer to food processor and pulse just until chunky. Place in serving bowl, cover and let cool to room temperature.

To prepare mushroom gravy, heat oil in large skillet over medium-high heat. Add onion and mushrooms; cook about 7 minutes or until moisture has evaporated and mushrooms begin to brown. Stir in miso; sprinkle with flour and cook 2 minutes or until flour has coated mushrooms. Whisk in 2 cups water, wine and tamari sauce. Bring gravy to a boil, reduce heat and simmer, stirring frequently for about 10 minutes or until thickened. To serve, transfer tofu turkey to platter using two spatulas. Serve in 1/2-inch thick slices, accompanied by gravy and cranberry sauce.

Makes 14 servings.