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Nutrition Facts (per serving) | |
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262 | Calories |
15g | Fat |
12g | Carbs |
21g | Protein |
Nutrition Facts | |
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Servings: 8 to 10 | |
Amount per serving | |
Calories | 262 |
% Daily Value* | |
Total Fat 15g | 20% |
Saturated Fat 3g | 14% |
Cholesterol 0mg | 0% |
Sodium 547mg | 24% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 3g | 9% |
Total Sugars 3g | |
Protein 21g | |
Vitamin C 1mg | 3% |
Calcium 588mg | 45% |
Iron 5mg | 28% |
Potassium 329mg | 7% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Make your own homemade tofu turkey this Thanksgiving, complete with a vegetarian stuffing inside. A few steps are involved, but the process is very simple and worth the time and effort. A homemade tofu turkey will be the pride and joy of your vegetarian or vegan Thanksgiving celebration, impressing even the meat eaters at the table.
Serve your homemade tofu turkey with vegetarian gravy and a variety of vegetarian side dishes.
Ingredients
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5 (14-ounce) blocks firm or extra-firm tofu
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2 tablespoons fresh sage, chopped
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1 tablespoon fresh thyme, minced
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1 tablespoon fresh rosemary, minced
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1 tablespoon vegetable broth powder
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2 tablespoons poultry seasoning
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2 cups prepared vegetarian stuffing
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1/4 cup balsamic vinegar
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1/3 cup red wine
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2 teaspoons Dijon mustard
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2 tablespoons soy sauce
Steps to Make It
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Gather the ingredients.
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Working in batches as needed, process the tofu in a blender or food processor until smooth and creamy.
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Add the tofu to a large mixing bowl, and stir in the sage, thyme, rosemary, vegetable broth powder, and poultry seasoning, stirring well to combine.
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Line a colander with cheesecloth or a thin towel.
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Spoon the tofu into the colander and place a layer of cheesecloth or a thin towel on top. Put a weight on top of the towel to gently press the tofu.
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Place on a plate or towel and chill overnight.
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Once the tofu is chilled and firm, scoop out some of the tofu in the middle, setting it aside in a bowl, creating a well; leave about 1 1/2 inches of a tofu "shell" in the colander.
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Gently pat your stuffing into the well, then gently press the remaining tofu on top.
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Position a rack in the center of the oven and heat to 350 F. Lightly grease a baking sheet and invert it on top of the colander. Carefully flip everything over so the colander is upside down on top of the baking sheet. Remove the colander and cheesecloth.
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In a small bowl, whisk the balsamic vinegar, red wine, Dijon mustard, and soy sauce.
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Generously baste or brush the mixture on the tofu.
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Bake for about 90 minutes, basting every 15 minutes.
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Serve and enjoy.