Guest guest Posted March 21, 2003 Report Share Posted March 21, 2003 > Tofu Turkey > ----------------------- > 5 pounds organic tofu, fresh, medium to firm > > Homemade Stuffing Seasoning > ----------- > Makes 1/2 cup > 1/4 cup sage > 2 tablespoons each dry marjoram, thyme, and savory or rosemary; half > the volume if herb is powdered > 1 tablespoon celery seed > 1 teaspoon black pepper > > Herbed Bread Stuffing > > Makes 5 cups > > 2 tablespoons olive or sesame oil > 1 cup onion, diced > 1 cup mushrooms, about 3 to 4 ounces, diced > 1 cup celery, diced > 2 large cloves garlic, pressed or minced > 1/4 teaspoon sea salt > 1 tablespoon Homemade Stuffing Seasoning > 1/2 cup parsley, chopped > Water > 1/4 cup organic soy sauce (full strength for flavoring tofu stuffing; > substitute 2 tablespoons organic soy sauce and 2 tablespoons water for > stuffing squash or pumpkin) > 4 cups whole-wheat bread, cut in 1/2- or 1-inch cubes, less with dense > sourdough bread, more with light yeasted bread > > Basting Liquid > ------------------------- > 1/2 cup light vegetable oil > 1/3 cup natural organic soy sauce > > Wild Mushroom Gravy > -- > Makes 7 to 8 cups > > The nicest mushrooms for this gravy are a combination of chanterelle, > shiitake, hedgehog or crimini and regular mushrooms. > Portabello mushrooms impart too dark a hue to be attractive. > > 2 tablespoons olive or sesame oil > 2 onions, diced > 6 cups assorted mushrooms, about 1 pound, sliced > 1 cup whole-wheat pastry flour > 5 to 5 1/2 cups water (start with less) > 1/2 cup organic soy sauce (a little less than 2 tablespoons per cup > water) > > Garnish > ----------------- > Large sprigs parsley and/or fresh sage > > 1. To prepare tofu, mash it well. Line an 11-inch colander with a > single layer of moistened cheesecloth and transfer tofu to colander. > Press down tofu to make flat and fold edges of cheesecloth over tofu to > smooth them. If tofu is medium textured, place a cake tin or another > flat object of a similar size over the surface of the tofu and weigh it > down with a heavy object (about 5 pounds) to press liquid from tofu for > 1 hour. Omit this step if using firm tofu. > > 2. To prepare Homemade Stuffing Seasoning, simply mix ingredients well. > > 3. To prepare stuffing, heat oil in a skillet and sauté vegetables. > Sprinkle seasonings, including salt and soy sauce, over vegetables. > Stir, cover, and continue to cook until vegetables are done, about 5 > minutes. Add bread cubes and parsley, and mix well. If bread cubes are > very dry, add 1/4 to 1 cup water (start with less). Stir and cover to > steam a little longer. > > 4. Preheat oven to 400°. Hollow out tofu to within an inch of colander. > (The space between the tip of your finger and the first joint usually > serves as a built-in 1-inch measuring stick. Press finger into tofu to > measure, then patch up the holes.) Pack in stuffing and cover it with > the remaining tofu. Pat down surface so it is flat and firm. > > 5. Flip filled tofu onto lightly-oiled baking sheet so the flat surface > faces down. Remove cheesecloth. > > 6. Mix basting liquid and brush tofu with half of it, then cover tofu > with aluminum foil or with an ovenproof bowl which is a bit larger than > the shaped tofu. Bake for an hour. Remove foil, baste again, and return > tofu turkey to oven to bake uncovered until " skin " becomes golden > brown, about an hour more, basting again halfway through. > > 7. To prepare gravy, in a large pot heat oil and sauté onions and > mushrooms. In a small bowl, whisk flour with enough of the measured > water to form a thin paste. Add remaining water and soy sauce to > vegetables in pot. Bring to boil and cook until vegetables are tender, > about 5 minutes. Add flour mixture and stir well. Cook uncovered until > desired consistency is reached, about 15 minutes stirring occasionally, > adding a little more water toward the end of cooking only if gravy is > too thick. > > 8. To serve, with 2 to 4 spatulas transfer tofu turkey to serving > platter and garnish. Serve gravy on the side. > > > > > To to this group, send an email to: > WorldVegs- > Quote Link to comment Share on other sites More sharing options...
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