Homemade Tofurkey
From About.com and Vegweb
Total Steps
8
Ingredients
11
Tools Needed
10
Related Article
http://monica-sweetbites.blogspot.com/2009/11/quesillo.htmlIngredients
- 5 blocks firm or extra-firm tofu, well pressed
- 2 tablespoons fresh chopped sage
- 1 tablespoons fresh thyme, minced
- 1 tablespoons fresh rosemary, minced
- 1 tablespoons vegetable broth powder
- 2 tablespoons poultry seasoning
- 1/4 cup balsamic vinegar
- 1/3 cup red wine
- 2 teaspoons Dijon mustard
- 2 tablespoons soy sauce
- 2 cups prepared vegetarian stuffing
Instructions
Step 1
Process the tofu in a blender or food processor until smooth.
Step 2
Add the tofu to a large mixing bowl; stir in the sage, thyme, rosemary, vegetable broth powder and poultry seasoning, stirring well to combine.
Step 3
Place the tofu in a colander lined with cheesecloth and add a layer of cheesecloth on top. Place a weight on top of the towel to gently press the tofu. Place on a plate or towel and chill.
Step 4
Once the tofu is chilled and firm, scoop out the tofu in the middle, leaving a 1 1/2 inch tofu shell in the colander.
Step 5
Gently pat the stuffing into the tofu, then gently press the extra tofu on top.
Step 6
Carefully invert the colander onto a lightly greased baking sheet.
Step 7
Whisk together the balsamic vinegar, red wine, Dijon mustard and soy sauce, and baste or brush the tofu.
Step 8
Bake for about 1 1/2 hours at 350 degrees, basting every 15 minutes.