THEME: Tofu Turkey with Stuffing

3 views

Skip to first unread message

Jamie R

unread,

Nov 19, 2010, 4:58:29 PM11/19/10

to Tofu-R...@googlegroups.com, Vegetaria...@cooking-lists.com, Just-Vegeta...@googlegroups.com, Just-Fruit...@googlegroups.com, Recip...@cooking-lists.com, cooking...@yahoogroups.com, Just-Clipp...@cooking-lists.com

Tofu Turkey with Stuffing
The Lakeland Ledger
Thursday, November 20, 2003

# 1 package cheese cloth
# 3 packages extra-firm tofu
# 1/3 cup Frontier Foods brand 'chicken flavored' bouillon (This is a vegetarian dry powder available from health food stores. There are other dry bouillon or soup mixes that can be substituted.)
# 3 cups diced onions
# 3 cups diced celery
# 1/2 stick butter (oil can be substituted to make this a vegan dish)
# Poultry seasoning to taste
# Salt & pepper to taste
# 1 1/2 loaves stale whole grain bread cut into cubes
# 8" pan corn bread broken in pieces (can replace corn bread with regular bread)
# 1 to 2 cans Swanson vegetable broth

Drain water from tofu, break into chunks, and place in a colander. Cover the colander, place in a large bowl, and allow it to drain in the refrigerator for 6 to 8 hours or over-night.

Saut� onions & celery in butter until soft and transparent. Place bread cubes & corn bread in a large bowl, add saut�ed vegetables and mix well. Add poultry seasoning, salt, and pepper to taste. Slowly add vegetable broth to dressing while mixing until it is moist. Add additional seasoning if desired.

Line a large colander with a 2-layer piece of cheesecloth, allowing cheesecloth to drape over the edge of the colander if necessary. In a large bowl, crumble the tofu making sure not to leave any large chunks. Stir in bouillon and salt, making sure these seasonings are thoroughly incorporated into the tofu. Pat the seasoned tofu into the cheesecloth-lined colander forming a bowl of tofu that that reaches the upper edge of the colander and is 1/2 to 3/4 inches thick all around. Place the stuffing on top of tofu. Pat the stuffing into place so that the tofu and stuffing are even across the bottom of the colander.

Trim excess cheesecloth from around the sides of the colander. Turn tofu and stuffing onto a well-oiled cookie sheet, leaving cheesecloth in place. Bake in a preheated 400� oven for 50-60 minutes. Tofu can be basted with oil through the cheesecloth to aid in browning. Remove from oven and let set for 10 minutes. Use spatula to lift Tofu Turkey onto platter. Slice and serve.

Note: Also, last year we removed the cheesecloth and added a thin layer of puff pastry (Pepperidge Farm frozen) to cover tofu.