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Tofu Turkey with stuffing

Source of Recipe

The Fund for Animals


Recipe Introduction

From The Fund for Animals, P.O. Box 770243, Houston, TX 77215

List of Ingredients

5 lb Medium firm tofu
1/2 c Sesame oil
1/4 c Tamari

Bread Stuffing

2 Tbsp. margarine or oil
I large onion, chopped
2 stalks celery, chopped
6 oz. sliced mushrooms
1 1/2 lbs. bread crumbs
1 1/2 tsp. sage
1 1/2 tsp. marjoram
1 1/2 tsp. thyme
1 tsp. salt
1 cup vege stock


Recipe

Mash tofu well. (For optimal results, blend a firm
Chinese style tofu with a smaller portion of Japanese
style, such as Mori-Nu Firm.) Line an 11" colander
with a single layer of moistened cheesecloth. Transfer
tofu to colander. Press tofu to flatten, and fold edges
of cheesecloth over it. Place a cake tin or other flat
object over the surface of the tofu and weigh it down
with a heavy object (about 5 lbs) to press the liquid
from the tofu.

After the tofu has drained for 1 hour, hollow out to
within 1 inch of the colander. Fill the cavity with
your favorite stuffing. Pack in stuffing and cover
with the remaining tofu. Pat down so surface is flat
and firm. Oil a roast or turkey pan, place pan over
colander, and flip over so that flat surface of filled
tofu faces down. Remove cheesecloth.
Mix sesame oil and soy sauce to use as a basting
liquid. Baste tofu with liquid. Bake covered at 400
deg. F for 1 hour. Remove cover, baste, and return to
oven to bake uncovered until top becomes golden brown,
about one hour more. Baste again at least once during
remaining cooking time.

Stuffing:
Saute the onion, celery and mushrooms in the margarine or oil. Combine with the remaining ingredients and moisten with the stock.