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Tofu "Turkey" With Stuffing

Source of Recipe

Carol van de Erve Tracy -- co-author of _Vegetarian Masterpieces_


Recipe Introduction

Per Serving (excluding unknown items): 587 Calories; 40g Fat (57.7% calories from fat); 32g Protein; 33g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 1647mg Sodium. Exchanges: 2 Grain(Starch); 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates.

List of Ingredients

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds firm tofu
STUFFING:
2 tablespoons toasted sesame oil
1 large onion -- chopped fine
1 1/3 cups celery -- diced (about 4 stalks)
1 cup mushrooms -- finely chopped
4 cloves garlic -- minced
1/4 cup sage -- (may use 1/8)
2 teaspoons marjoram
2 teaspoons thyme
1 teaspoon winter or summer savory
salt and pepper -- to taste
1 teaspoon rosemary
2 teaspoons celery seed
1/4 cup soy sauce -- or tamari
3 cups pepperidge farm herb stuffing
BASTING MIXTURE:
1/2 cup toasted sesame oil
1/4 soy sauce -- (1/4 - 1/3) or tamari
2 tablespoons miso
2 tablespoons orange juice
1 teaspoon mustard -- of choice
EXTRA:
1 pound tofu -- for the "drumsticks" (optional)


Recipe

Mash tofu or mix well with hands. Be sure that all of the lumps are out.

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. Saute' the onions, celery and mushrooms in the 2 tablesoons sesame oil. When soft, add the garlic and all the rest of the stuffing ingredients, except stuffing, mixing well.

Stir and cook for 5 minutes. Add herb stuffing and mix well.

Remove tofu from fridge 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. 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".

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.

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. Remove from oven and use rest of basting mix. Using at least 2 large spatulars, move to a large plate. Serve with the gravy of your choice, if you wish, and cranberry sauce. Taste good leftover (if there is any!) in sandwiches or plain.