Tofu Turkey

[Guest guest]

Tofu Turkey

 

Makes 10 servings

 

5 (16 ounce) packages extra firm tofu -crumbled

2 tablespoons sesame oil

1 red onion, finely diced

1 1/3 cups diced celery

1 cup chopped mushrooms

2 cloves garlic, minced

1/8 cup dried sage

2 teaspoons dried thyme

salt and pepper to taste

1 1/2 teaspoons dried rosemary

1/4 cup tamari

3 cups prepared herb stuffing (gluten free if necessary)

 

1/2 cup sesame oil

1/4 cup tamari

2 tablespoons miso paste

5 tablespoons orange juice

1 teaspoon honey mustard

1/2 teaspoon orange zest

3 sprigs fresh rosemary

 

1 Line a medium sized, round colander with a cheese cloth or a clean

dish towel. Place the crumbled tofu in the colander. Place another

cheese cloth over the top of the tofu. Place the colander over the top

of a bowl to catch the liquid. Place a heavy weight on top of tofu.

Refrigerate the colander, tofu and weight for 2 to 3 hours.

 

2 Make the stuffing: In a large frying pan saute onion, celery and

mushrooms in 2 tablespoons of the sesame oil until tender. Add the

garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the

tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and

mix well. Remove from heat.

 

3 Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie

sheet.

 

4 Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice,

mustard and orange zest in a small bowl; mix well.

 

5 Remove the weight from the tofu. Hollow out the tofu so that there

is one inch of tofu still lining the colander. Place the scooped out

tofu in a separate bowl. Brush the tofu lining with a small amount of

the miso seasoning. Scoop the stuffing into the center of the tofu

shell. Place the leftover tofu on top of the stuffing and press down

firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting

the leftover tofu side of the " turkey " (the flat side) down. Gently

press on the sides of the " turkey " to form a more oval shape. Brush

the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs

of rosemary on top of the tofu. Cover the " turkey " with foil.

 

6 Bake for one hour. After one hour, remove " turkey " from the oven and

remove the foil. Baste the " turkey " with the remaining tamari-oil

sauce (reserving 4 tablespoons of sauce). Return " turkey " to oven and

bake another hour or until the tofu turkey is golden brown. Place the

tofu turkey on a serving platter, brush with the remaining tamari-oil

mixture and serve hot.