Mount Vesuvius
Source of Recipe
the web
List of Ingredients
5 pounds tofu, extra firm
STUFFING
2 tablespoons toasted sesame oil
1 large onion -- chopped fine
1 1/3 cups celery (about four stalks) -- chopped fine
1 cup mushrooms -- finely chopped
4 cloves garlic -- minced
1/4 cup sage (if less desired, use 2 tablespoons)
2 teaspoons marjoram
2 teaspoons thyme
1 teaspoon winter or summer savory
salt & pepper
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
1/3 cup soy sauce or tamari
2 tablespoons miso
2 tablespoons orange juice
1 teaspoon mustard of your choice
Recipe
Wrap tofu in several layers of clean white paper towels.
Place a flat plate or a cutting board on top and a heavy book on top of the cutting board and let set for 15 - 30 minutes.
Unwrap tofu and mash well with hands.
Be sure that all lumps are out.
Line a 12" colander with wet cheesecloth overlapping the sides.
Add the mashed tofu to the cloth covered colarnder, 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 five pound weight on the plate.
(A 5-pound bag of flour works well.)
Refrigerate and let sit for 2 - 3 hours.
When time is up, start the stuffing.
Saute the onions, celery, and mushrooms in the two tablespoons sesame oil.
When soft, add the garlic and all the rest of the stuffing ingredients, except stuffing, mixing well.
Stir and cook for five 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 one 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.
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 one 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 spatulas, move to a large plate.
Serve with the gravy of your choice.
NOTES : FROM ME: I just use my own version of stuffing.
I use Ma's recipe for stuffing, made the vegan way.
I make it with a little bit of olive oil for sauteing veggies in, then I add water and vegetable broth seasoning, along with the Bell's seasoning.
You can add a bit of Bell's seasoning to the tofu, if you'd like.
In the basting mixture I use olive oil or canola oil in place of the sesame oil, and I use less.
I leave out the miso.
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