|Nutritional Guidelines (per serving)|
This Thanksgiving, try making your own homemade tofu turkey, complete with vegetarian stuffing inside. There are a few different steps involved, though the process is very simple. A homemade tofu turkey will be the pride and joy of your vegetarian or vegan Thanksgiving celebration!
- 5 blocks firm or extra-firm tofu, well pressed
- 2 tablespoon 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
- 1/3 cup red wine
- 2 teaspoons Dijon mustard
- 2 tablespoons soy sauce
- 2 cups prepared vegetarian stuffing, any kind
Working in batches as needed, process the tofu in a blender or food processor until smooth and creamy.
Add the tofu to a large mixing bowl, and stir in the fresh chopped sage, thyme, rosemary, vegetable broth powder and poultry seasoning, stirring well to combine.
Line a colander with cheesecloth or a thin towel.
Place the tofu in the colander, and a layer of cheesecloth or a thin towel on 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.
Once the tofu is chilled and firm, scoop out the tofu in the middle, creating a hole or a well, and leaving about 1 1/2 inches of a tofu "shell" in the colander.
Gently pat your stuffing into the "well", then gently press the extra tofu on top.
Carefully invert your tofu turkey onto a lightly greased baking sheet.
Whisk together the balsamic vinegar, red wine, Dijon mustard and soy sauce, and baste or brush the tofu generously.
Bake for about 90 minutes at 350 F, basting again every 15 minutes.