Vegetarian Stuffed Tofu Turkey
Ready in 4 hours 30 minutes
Serves : 10
4 14-oz. packages Tofu; firm
2 tablespoons Sesame Oil
1 cup Celery; chopped
2 cups Mushrooms; chopped
1 cup Carrots; chopped
1/2 cup Sesame Oil; (for basting sauce)
1/2 cup Tamari soy sauce; (for basting sauce and stuffing)
2 tablespoons Miso
5 tablespoons Orange juice
1 tablespoon Honey mustard
2 loaves whole wheat bread; chopped in cubes
1 tablespoon ginger; minced
4 sprigs Fresh rosemary; (optional)
Salt & pepper
Line a medium sized, round colander with a cheese cloth or a clean thin dish towel. Mash tofu in a large bowl with your hands adding salt and pepper to taste.
Place the crumbled tofu in the colander and press down. 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 overnight or for 2 to 3 hours.
Make the stuffing: In a large frying pan, sauté celery, 1 Tbsp. ginger, carrots and mushrooms in 2 tablespoons of the sesame oil until tender. Add the sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared bread cubes and mix well. Add melted non-diary butter and mix well to moisten. Remove from heat.
Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
Make the basting sauce. Combine 1/2 cup sesame oil, 1/4 cup tamari, 2 Tbsp. miso, 5 Tbsp. orange juice and 1 tsp. mustard in a small bowl; mix well.
Remove the tofu from the refrigerator and remove the weight. 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 basting sauce. 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 basting sauce. Place the sprigs of rosemary on top of the tofu. Cover the “turkey” with foil.
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.