If you can’t bear to eat a real bird but still want to eat a special meal, try this tofu “turkey” – it’s even stuffed. Serves 10.
1 tbsp. black pepper
8 to 10 c. bread cubes
2 c. vegetable broth
2 c. diced celery
1 tbsp. celery seed
2 cloves minced garlic
2 tbsp. marjoram
1 c. diced mushrooms
1 c. diced onions
1/2 c. fresh minced parsley
2 tbsp. rosemary
1/4 c. sage
2 tbsp. savory
1/2 c. sesame oil
3/4 c. soy sauce
2 tbsp. thyme
5 lbs. firm tofu
- Preheat oven to 400 degrees F.
- Mash tofu in a bowl.
- Line a colander with a clean, wet cheesecloth, add tofu and cover with overlapping cheesecloth. Put a plate on top of the covered tofu, put a 5-lb. weight on top of the plate, and set aside for one hour.
- Saute onions, celery, mushrooms and garlic in 2 tbsp. of the sesame oil, over medium heat.
- Add sage, marjoram, thyme, savory, rosemary, celery seed, pepper and 1/4 c. of the soy sauce. Cover and cook five minutes, or until vegetables are tender.
- Add bread cubes and parsley to vegetable mixture and mix well. Add broth to moisten.
- Mix the rest of the sesame oil and sauce in a small bowl. Set aside.
- Remove the weight that on top of the tofu, the plate, and the top layer of cheesecloth.
- Make a well in the tofu by hollowing it out from the middle, leaving a 1-inch “crust” all around the edges. Keep some tofu for the top.
- Baste the inside of the cavity with the sesame oil and soy sauce mixture.
- Pack the stuffing into the cavity, cover with the remaining tofu and pat down well.
- Put a greased baking sheet on top of the colander and flip the tofu over.
- Baste the outside of the tofu well and cover with foil.
- Bake for one hour, remove foil, baste again and bake one more hour, or until tofu is golden.
- Place tofu on a serving dish and garnish with parsley. Serve.
You can substitute water for the vegetable broth.
Serve with cranberry sauce on the side.