vegan - Tofu Sausage

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I think a recipe I sent last week mentioned this-

 

 

* Exported from MasterCook *

 

Tofu " Sausage "

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 pound firm tofu

1/3 cup dry red wine

1/3 cup soy sauce

2 tablespoons minced fresh parsley

1 teaspoon dried thyme -- crushed

1 teaspoon crushed fennel seeds

1/2 teaspoon dried oregano -- crushed

1/2 teaspoon dried sage -- crushed

1/8 teaspoon nutmeg

1/8 teaspoon cinnamon

1/8 teaspoon cloves

1/8 teaspoon black pepper

2 cloves garlic -- minced

2 teaspoons blackstrap molasses

1/4 cup minced scallions

2 tablespoons olive oil -- (optional)

 

Yield: 1 pound * Prep Time: 10 minutes

 

Frozen tofu takes on an interesting, firm quality that, when thawed and

crumbled, resembles ground meat. When flavored with traditional sausage

flavorings, tofu can give the illusion of meat to many dishes. Use this

" sausage " as a component of many recipes calling for ground meat or sausage

which is either simmered in a dish (as in chili) or baked into a filling (as in

lasagna).

 

1. Drain the tofu, then slice it into 1-inch-thick slabs. Wrap each slab

separately in plastic and freeze until solid, at least 24 hours and no longer

than 2 months.

 

2. Thaw the tofu, then unwrap it and place the slices on a clean kitchen towel

with a second towel on top. Place a heavy cutting board on top of this and

weight it down with an iron skillet or several 1-pound cans. Allow the tofu to

drain for 30 minutes.

 

3. In a shallow baking pan, combine the red wine, soy sauce, parsley, thyme,

fennel, oregano, sage, nutmeg, cinnamon, cloves, black pepper, garlic, molasses,

and the scallions. For a slightly richer-tasting sausage, add 2 tablespoons

olive oil to this mixture. Mix well, then crumble the tofu and stir it into this

marinade. Toss to coat evenly, cover, and refrigerate. Allow this " sausage "

mixture to marinate for 24 to 48 hours before using, turning it several times.

 

Variations

1. For a taste that resembles traditional farm sausage, season the tofu with 1/3

cup minced onions, 2 tablespoons dried sage, 3 tablespoons minced fresh parsley,

2 teaspoons dried thyme, 1 1/2 teaspoons dried marjoram, 2 tablespoons minced

garlic, 1 1/2 teaspoons salt, 1/4 teaspoon cayenne, and 2 tablespoons olive oil.

 

2. For a French-style sausage, season the tofu with 1 teaspoon ground black

pepper, 1/4 teaspoon whole peppercorns, 2 teaspoons salt, 1/4 teaspoon cayenne,

1/2 teaspoon dried thyme, 2 tablespoons minced garlic, 1/3 cup minced scallions,

and 1/2 cup cognac.

 

3. For a spicy sausage mix, combine the tofu with 1/2 cup dry white wine, 2

minced jalapeno peppers, 1 tablespoon chili powder, 1 teaspoon mace, 1/4

teaspoon doves, 1 tablespoon salt, 1 teaspoon anise seeds, 1 teaspoon black

peppercorns, and 1 tablespoon minced garlic.

 

Cook's Note: The tofu must be frozen for at least 24 hours before seasoning in

order to obtain the correct texture. It must then thaw and be pressed for 30

minutes.

 

 

Source:

" ISBN 0-89594-738-2 "

Yield:

" 1 pound "

 

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Per Serving (excluding unknown items): 758 Calories; 48g Fat (57.1% calories

from fat); 43g Protein; 38g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

5591mg Sodium. Exchanges: 1 Grain(Starch); 9 1/2 Lean Meat; 2 1/2 Vegetable; 7

1/2 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0