Tofu Turkey With Bread Or Corn Bread Stuffing

[Guest guest]

A few weeks ago we were disusing bean curd skin or yuba. Here is another

recipe using that product. The text gives a nice explanation of what it is.

 

* Exported from MasterCook *

 

Tofu " Turkey " With Bread Or Corn Bread Stuffing

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 102

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds tofu -- up to 2 pounds

reduced-fat extra-firm or pressed regular

***TOFU MARINADE***

3 cups water

1/2 cup soy sauce

6 tablespoons nutritional yeast flakes

4 teaspoons dried sage leaves -- crumbled

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 sheets dried Chinese bean curd skin

***REMAINING INGREDIENT***

Chinese sesame oil

 

See separate recipes for Bread Stuffing and Pioneer Corn Bread.

 

This doesn't really look like a turkey (it's square), but that wasn't my

intention. It does have a taste and texture quite similar to turkey breast

with crispy skin and a moist stuffing layered in between. You can use your

own favorite stuffing, if you prefer. If you're making corn bread

stuffing, be sure to make the corn bread several days ahead of time.

 

As long as you've marinated the tofu for several days, this dish is easy

and fast to put together (in fact, you can assemble it the day before you

cook it), and it's tasty when cold too. I like it any time of the

year! The only really unusual ingredient needed for this recipe is dried

Chinese bean curd sheets (called " yuba " in Japanese). They can be found in

Asian grocery stores, some health food stores, and large

supermarkets. This product is simply the " skin " that forms on the top of

soymilk when it is heated (just as it does with ordinary milk). The " skin "

is lifted off and dried, and is considered a delicacy in Chinese and

Japanese cuisine. In its dried form, it keeps for a longtime, as long as

it is stored airtight. When reconstituted, wrapped around tofu or other

fillings, and baked, it becomes delicately crispy.

 

The day before or several days before cooking, slice the tofu into 5 long

slabs per pound. Combine the marinade ingredients and place the tofu with

the marinade to cover in a covered container. Refrigerate until you use

it, shaking or stirring occasionally.

 

Soak the dried bean curd skin in warm water to cover while you make the

stuffing.

 

To assemble the " turkey " (which can be done the day before cooking), oil a

9 " x 9 " square baking pan with the Chinese sesame oil. Line the bottom and

sides with the soaked bean curd skin, leaving an overhang.

 

Cut one third of the marinated tofu to fit the bottom of the pan. Top this

layer of tofu with half of the stuffing. Cur another third of the tofu to

fit over that. Top with the remaining stuffing. Cut the last of the tofu

to fit, and place it over the stuffing. Fold the overhanging bean curd

skin over the casserole. If made ahead, cover the casserole and

refrigerate until baking time.

 

Preheat the oven to 350F. Bake the casserole, uncovered, for 1

hour. Loosen the edges carefully and invert it onto a serving plate. To

serve, cut into 8 pieces and accompany with Mushroom Gravy and cranberry sauce.

 

Serves 8

 

Per serving: Calories: 190, Protein: 17 gm, Fat: 5 gm., Carbohydrates: 18 gm.

 

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