Homemade Tofurkey
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 4:32pm

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
1/4 cup balsamic vinegar
 cup red wine
2 teaspoons Dijon mustard
2 tablespoons soy sauce
2 cups prepared vegetarian stuffing

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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