Tofurky and Stuffing (Vegan)







Tofurky

Secret Ingredient - While preparing this dish, hold this thought - "My heart is a sacred space which holds of love of truth, an appreciation of life, and the utmost regard for others." 

Day 1
8 - 16 oz. firm tofu
Cheese cloth
Colander
1/3 cup soy sauce
2 Tbsp. sesame oil

1.  Rinse and squeeze out as much water as you can out of the 8oz. firm tofu.  If you want to reduce the prep time then use extra, extra firm tofu.  If you are using extra, extra firm tofu then you would have to strain for only 4-5 hours.
2.  Crumble the tofu well.  It shouldn't have any lumps.  
3.  Add 1/3 cup soy sauce and 2 tbsp. sesame oil and mix thoroughly.
4.  Line a medium sized, round colander with a cheese cloth.
Place the crumbled tofu in the colander.  Wrap the cheese cloth around the top as shown in video.  
5.  Place a flat sheet over the colander.   
6.  Place the colander over a wire rack and another flatish pan to catch the liquid.
7. Place a heavy weight on top of tofu. I am using two 10 pound weights.  Refrigerate the colander, tofu and weight for at least 24 hours and can be refrigerated up to 5 days.  If you want to reduce this time then use extra extra firm tofu.

Day 2
Stuffing Ingredients
2 cups cabbage finely chopped
1 cup carrots finely chopped
1 cup celery finely chopped
2 tbsp. fresh sage
1/2 cup fresh parsley
2 tsp. thyme.  If using fresh then 2 tbsp.  
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1/4 cup vegan butter
Black pepper and salt to taste
4 cups croutons

Basting Sauce
1/2 cup soy sauce
14 cup sesame oil

Make the stuffing: 
1.  Add 1/4 cup vegan butter in a large pan on medium high heat.  
2.  Sauté cabbage, carrots, and celery for 2-3 minutes.  Add the black pepper, sage, thyme, parsley, nutmeg, and cloves and stir well.  
3.  Add about 1 1/2 cups water.
4.  Now add about 4 cups of croutons, mix well, and remove from heat.  
5.  Preheat oven to 350.
6.  Make basting sauce with 1/2 cup soy sauce and 1/4 cup sesame oil.  
7.  Remove the weight from the tofu. Hollow out the tofu so that there is 1 1/2 inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl.  Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. 
8. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. 
9.  Brush the tofu turkey with the basting sauce.  
10.  Bake the stuffed tofu for 1 hour at 350F and for another hour at 375F.  11.  Every 15 to 20 minutes keep basting the tofurky in the oven.  
12.  After 1 hour cover the tofurky with foil and let bake for another 1 hour at 375.  Total baking time for this recipe is 2 hours.  

Makes about 12 servings.   
 

Tofurky

Shireen Chada Karen please post written recipe right away. I will posting the video soon. Image to follow. Tofurky Day 1 8 - 16 oz. firm tofu Cheese cloth Colander 1/3 cup soy sauce 2 Tbsp. sesame oil 1. Rinse and
To Me

Today at 4:26 PM
Karen please post written recipe right away.  I will posting the video soon.  Image to follow.
Tofurky

Day 1
8 - 16 oz. firm tofu
Cheese cloth
Colander
1/3 cup soy sauce
2 Tbsp. sesame oil

1.  Rinse and squeeze out as much water as you can out of the 8 firm tofu.  If you want to reduce the prep time then use extra, extra firm tofu.  If you are using extra, extra firm tofu then you would have to strain for only 4-5 hours.
2.  Crumble the tofu well.  It shouldn't have any lumps.  
3.  Add 1/3 cup soy sauce and 2 tbsp. sesame oil and mix thoroughly.
4.   Line a medium sized, round colander with a cheese cloth.
Place the crumbled tofu in the colander.  wrap the cheese cloth around the top as shown in video.  
5.  Place a flat sheet over the colander.   
6.  place the colander over a wire rack and another flatish pan to catch the liquid.
7. Place a heavy weight on top of tofu. Im using two 10 pound weights.  Refrigerate the colander, tofu and weight for at least 24 hours and can be refrigerated upto 5 days.  If you want to reduce this time then use extra extra firm tofu.

Day 2
Stuffing Ingredients
2 cups cabbage finely chopped
1 cup carrots finely chopped
1 cup celery finely chopped
2 tbsp. fresh sage
1/2 cup fresh parsley
2 tsp. thyme.  If using fresh then 2 tbsp.  
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1/4 cup vegan butter
Black pepper and salt to taste
4 cups croutons

Basting Sauce
1/2 cup soy sauce
14 cup sesame oil

Make the stuffing: 
1.  Add 1/4 cup vegan butter in a large pan on medium high heat.  
2.  Sauté cabbage, carrots, and celery for 2-3 minutes.  Add the black pepper, sage, thyme, parsley, nutmeg, and cloves and stir well.  
3.  Add about 1 1/2 cups water.
4.  Now  add about 4 cups of croutons, mix well, and remove from heat.  
5.  Preheat oven to 350.
6.  Make basting sauce with 1/2 cup soy sauce and 1/4 cup sesame oil.  
7.  Remove the weight from the tofu. Hollow out the tofu so that there is 1 1/2 inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl.  Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. 
8. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. 
9.  Brush the tofu turkey with the basting sauce.  
10.  Bake the stuffed tofu for 1 hour at 350F and for another hour at 375F. 
11.  Every 15 to 20 minutes keep basting the tofurky in the oven.  
12.  After 1 hour cover the tofurky with foil and let bake for another 1 hour at 375.  Total baking time for this recipe is 2 hours.  

Makes about 12 servings.