Stuffed Thanksgiving Tofu
This recipe does not claim to be a replacement for the turkey on the Thanksgiving table, but it is a delicious way to serve a crowd!
Serves: 8-10
Cooking time: 1hr 15 minutes
Tofu Ingredients:
2 tablespoon olive oil
4 packages tofu, extra firm
1 tablespoon rice vinegar
1 tablespoon miso paste
½ teaspoon salt
1 teaspoon soy sauce
1 teaspoon black pepper
1 teaspoon chili flakes
1 teaspoon poultry seasoning mix
Stuffing ingredients:
2 carrots, chopped
4 celery stalks, chopped
½ onion, sliced
6 garlic cloves, whole
1 whole sprig each of rosemary, thyme, and sage
Instructions:
- Drain the tofu and set it aside. To remove as much water as possible, press tofu blocks between two cutting boards.
- Preheat the frying pan and pour in the oil. Squeeze tofu to crumble it and place it on an oiled pan. Tofu should have a texture similar to ground beef.
- Add the rice vinegar and cook for about 15 minutes, or until there is no more water in the bottom of the pan and the tofu is lightly browned.
- Preheat the oven to 350 degrees Fahrenheit.
- Combine the miso paste and the remaining tofu ingredients in a mixing bowl. Stir thoroughly and cook for another 5 minutes. Remove the pan from the heat.
- Place about 1/3 of the tofu on the bottom of a pre-oiled, deep-sided 8" x 8" baking dish. Layer the chopped onion, carrot, garlic, celery, and sprigs of roasting herbs on top of the tofu in the center. Cover the "stuffing" with the remaining tofu and pat into a half-circle.
- Bake for 45 minutes at 350°F, uncovered, or until a dark golden-brown crust develops. Allow cooling for a few minutes before serving.
