Tofu Turkey with Pineapple Cranberry Stuffing

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Tofu Turkey with Pineapple Cranberry Stuffing

 

Stuffing

2 cups Portobello mushrooms, cubed small

1-1/2 cups chopped celery (about 3 stalks)

1 cup chopped onion

1/2 cup Earth Balance margarine

1/2 tsp. salt

4 cups Pepperidge Farm Corn Bread stuffing

4 cups Pepperidge Farm Cubed Country Style stuffing

1 20-oz. can crushed pineapple, drained

1 cup dried cranberries

1 cup chopped toasted pecans

1 tsp. dried oregano, crushed

1 Tbsp. fresh sage, minced

2 cups boiling water

Sauté mushrooms, celery, onion, margarine and salt until brown and tender,

about 10 minutes. In a large bowl combine stuffing, sautéed ingredients,

pecans, fruits, and spices. Gradually pour boiling water over stuffing mix,

1/2 cup at a time, tossing 3 or 4 times to coat. Set aside 4 cups stuffing

for the turkey. Spoon remaining stuffing into a shallow baking dish. Cover

tightly with foil and bake at 325 degrees F for 35 to 40 minutes.

 

Turkey

5 pounds extra firm water-packed tofu

1 Tbsp. plus 3/4 tsp. salt

1 1/4 tsp. dried oregano, crushed

Optional “Drumstick” ingredients

1 lb. extra firm tofu

3/4 tsp. salt

1/4 tsp. dried oregano, crushed

Turkey Basting Mixture

1/4 cup toasted sesame oil

1/8 cup Liquid Aminos

1 Tbsp. Barley Miso

1 Tbsp. lemon juice

1/2 tsp. yellow mustard

Directions for assembly:

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

Line a 9-inch colander with wet cheesecloth overlapping the sides. Add the

mashed tofu to the cloth-covered colander, press down and cover with the

overlapping sides. Place the whole thing into a large bowl or on a dish

large enough to catch the liquid that will drain out (about 1 cup). Cover

the cheesecloth with a flat plate that fits inside the colander and place a

5-pound weight on the plate (bag of flour, etc.). Refrigerate tofu for at

least 6 hours.

 

When the time is up, prepare the stuffing according to the directions; set

aside. 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 scooped-out tofu into 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 the optional one pound of tofu, and place

on each side of the turkey.

 

Whisk together the basting mixture and baste tofu turkey. Cover the turkey

with foil and bake at 400 degrees F for 1 hour. Remove foil, baste again and

return to oven for one more hour and bake at 350 degrees F. Remove from oven

and baste one final time. Allow to cool slightly. Using 4 large spatulas,

move to a large platter. Cut slices no thinner than 1/2-inch. Serve with the

gravy of your choice and cranberry sauce if you wish. This recipe makes

great leftovers, and the slices can be fried the next day and used in

sandwiches.

 

Note: I did not have good luck forming the drumsticks in this recipe due to

the fact that the turkey " spreads out " as it bakes. Mine fell off of the

sides of my 12 x 15-inch pan.

 

 

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