Homemade Tofurkey

Ingredients

5 blocks firm or extra-firm tofu, well pressed
2 tablespoons fresh chopped sage
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
1 tablespoon vegetable broth powder
2 tablespoons poultry seasoning
2 teaspoons Dijon mustard
2 tablespoons soy sauce

Preparation

1
Process the tofu in a blender or food processor until smooth.
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.
3
Place the tofu in a colander lined with cheesecloth and add layer of cheesecloth top. Place a weight on top of the towel to gently press the tofu. Place on a plate or towel and chill for at least 3 hours.
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.
5
Gently pat your stuffing into the tofu, then gently press the extra tofu on top.
6
Carefully invert the colander onto a lightly greased baking sheet.
7
Whisk together the balsamic vinegar, red wine, Dijon mustard and soy sauce, and baste or brush the tofu.
8
Bake for about 1 1/2 hours at 350 degrees, basting every 15 minutes.

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From About.com and Vegweb

Yield:

1 servings

Added:

December 10, 2009

Creator:

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