Mini Tofu Turkey

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Mini Tofu Turkey

 

I made this for christmas lunch last year. It's a mixture of several

recipes and, as there were only a few of us eating it, the recipes

have been greatly reduced. There are 3 things I would change :

 

1. The packaged stuffing mix (Orgran) I used had lemon flavouring

which we didn't like - I'll make my own or just use GF

breadcrumbs.

 

2. I'll double the herbs in the tofu. The flavour was great when it

was first mixed but by the next day when it was cooked the

flavour was reduced somewhat.

 

3. I found the sesame oil in the marinade made the whole house

stink - I'll probably just use olive oil next time.

 

 

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" Turkey "

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two 320 g (11 1/4 oz) blocks firm tofu

3 tsp nutritional yeast flakes

1 1/2 tsp chicken-style bouillon powder

1/2 tsp sage

1/2 tsp thyme

shake of black pepper

 

 

Process on low to medium speed until evenly crumbled. Press into a

small colander (around 15 cm or 6 " ) lined with several layers of

paper towel. Cover with more paper towels. Place a small plate or

dish on top (plate should fit just inside colander). Place a plate

or dish underneath the colander to catch the water that will be

pressed out of the tofu. Place heavy weight on top and refrigerate

for 2 - 3 hours.

 

 

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Marinade

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1/4 cup toasted sesame oil

2 tbsp (30 ml) wheat-free tamari

3 tsp GF miso

3 tsp orange juice

1/2 tsp GF mustard

 

Whisk together.

 

 

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Stuffing.

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1 tbsp (3 tsp) oil

1/3 cup chopped onion

1/3 cup chopped celery

1/3 cup chopped mushrooms

2 cloves garlic

1 1/2 tbsp (4 1/2 tsp) wheat-free tamari

1 tsp sage (or to taste)

1/2 tsp marjoram (or to taste)

1/3 tsp rosemary (or to taste)

1/2 tsp celery seed (or to taste)

1 tsp thyme (or to taste)

salt and pepper, to taste

1 cup GF vegan suffing mix

-OR- 1 cup GF bread crumbs

 

In a saucepan saute onion, celery, mushrooms and garlic in oil. When

soft add all remaining ingredients except stuffing mix (or

breadcrumbs), salt and pepper. Cook for 5 minutes. Add stuffing mix

(or breadcrumbs) and mix well. Adjust seasonings to taste.

 

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Assembly and Cooking

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Preheat oven to 375F (190C).

 

With tofu still in colander, scoop out centre, leaving around 1 inch

(2.5 cm) around edges. Place stuffing into cavity. Firmly press the

scooped out tofu over the stuffing.

 

Turn " turkey " onto a greased (and lined if desired) baking tray.

Remove paper towel. Brush with marinade (reserve remaining marinade

for basting during cooking). Cover with foil. (You can use a baking

paper (parchment) layer between the 'turkey' and foil if you are

worried about the aluminium.)

 

Bake at 375F (190C) for 1/2 hour. Remove foil, baste with marinade,

and return to oven. Continue to cook until " turkey " has browned

nicely, basting regularly with marinade (around 30 minutes).

 

Serve with gravy and cranberry sauce or jelly.