Fancy Tofu Turkey

[Guest guest]

" Vegetarian Turkeyless in Country Marinade "

Servings: 8-12 - Difficulty Level: 5

 

Ingredients:

5 pounds medium-firm tofu frozen and then thawed (tofu is chewier) or

not pre-frozen is fine as well

Country Marinade Ingredients (do day before):

6 cups water, bring to boil and dissolve 2 Tablespoons

Just-Like-Chicken Soup`N Stock (vegan concentrate) by the Organic

Gourmet or simply bring to boil 6 cups of vegetarian stock (see note

below)

5 tablespoons vegetable oil

1 tablespoon pickling spices

1 teaspoon dried rosemary crumbled

1 teaspoon dried thyme crumbled

1 teaspoon dried marjoram crumbled

1 teaspoon dried sage crumbled

1 teaspoon black peppercorns

3 whole garlic cloves peeled thinly sliced

 

Basting ingredients for when " Unturkey " is in oven:

1/2-cup plain Sesame oil

1/4 cup Tamari (or soy sauce) or Braggs

 

 

First slice thawed tofu in 1/2 " pieces and wrap in towel to absorb

out water from tofu. Continue to absorb water from tofu for 30 min.

Then crumble tofu into large bowl. (Put aside)

Start on " Country Marinade " while waiting:

Wrap following spices up in cheesecloth and tie with string or thread

to make spice pack: Pickling spices, rosemary, thyme, sage, marjoram,

pepper, garlic. Put vegetable stock in 4 qt. saucepan or add the

vegan concentrate in the boiling water and add oil. Bring to simmer.

Add spice pack to the broth and oil; continue to boil for 20 minutes.

Turn off and let cool slightly. Add crumbled tofu to marinating

liquid and sit in fridge 8-24 hours (leave spice pack in). After

marinating in fridge, remove spice pack in and strain marinating

liquid out of tofu.

 

Directions: Line a medium-sized colander with a single layer of

moistened cheesecloth.

 

1. Transfer tofu to colander. Press tofu and so it flattens up

against the cheesecloth inside shaping it to the colander. The tofu

becomes a 1-2 inches thick up against the colander, fold edges of

cheesecloth over it. You may have remaining tofu (save).

 

2. Press bowl that fits inside the colander to push down against the

tofu. Press down with heavy weight.

 

3. After the tofu has drained for 30 minutes, fill the empty cavity

with your favorite stuffing. Gently pack in stuffing loosely (you want

air-flow) and cover with any remaining tofu. Pat down so surface is flat.

 

4. Oil a roast or turkey pan; place pan over colander and flip over

so that flat surface of filled tofu faces down. Remove cheesecloth.

 

5. Mix sesame oil and tamari to use as a basting liquid. Baste tofu

with liquid.

 

6. Bake covered at 400F for 1 hour. Remove cover, baste, and return

to oven to bake uncovered until top becomes golden brown (about one

hour longer). Baste again at least once or twice during remaining

cooking time.

 

7. Remove from oven when cooked and remove to a serving platter

decorated with orange slices and homemade cranberry sauce.

 

Ingredient note: Commercial vegetable broth is readily available in

natural-foods stores and many supermarkets. We especially like the

Imagine and Pacific brands, sold in convenient aseptic packages that

allow you to use small amounts and keep the rest refrigerated.