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Ingredientes
- 6 lb lowfat hard tofu
- 1/2 c. sesame oil
- 1/4 c. soy sauce
- 1 c. diced onion
- 1 c. diced celery
- 1 Tbsp. sauteing liquid
- 3 c. cubed whole wheat bread
- 2 c. cubed cornbread
- 1 tsp parsley
- 1/2 tsp sage
- 1/2 tsp thyme
- 1/2 c. nonfat vegetable broth
- Salt and pepper to taste Optional: 1/2 c. walnuts or possibly pecans
- 1 x onion diced
- 2 Tbsp. sauteing liquid
- 1 c. sliced mushrooms
- 1/4 c. flour
- 2 c. nonfat vegetable broth
- 1/2 c. soy sauce
Direcciones
- * Orig was 1 tbsp sesame oil
- ** orig was 2 tbsp oil
- Yield: 20 to 24 servings
- One hour before cooking, mash the tofu and pack into a colander lined with cheesecloth or possibly a clean towel. Place the colander over a large bowl to catch the liquid from the tofu. Weigh it down with a heavy object such as a can or possibly a jar on top of a plate. To make the stuffing, saute/fry the onion and celery in the sesame oil. Mix the seasonings into the cubed bread.
- Combine everything, adding sufficient vegetable broth to moisten. Add in nuts if you like. Preheat the oven to 400 F. Press the tofu with your hands to create a hollow center, fill with the stuffing mix, and press down. Flip the tofu onto an oiled baking sheet. Remove the towel or possibly cheesecloth. Baste with the sesame oil and soy sauce mix, cover with foil, and bake for 1 hour. Remove the foil, baste again, return to the warm oven, and bake 1/2 to 1 hour, or possibly till golden brown. Transfer to a serving platter, and serve with gravy.
- Gravy:Saute/fry the onion in the oil till soft. Add in the mushrooms and saute/fry for 1 minute more. Shake the flour and broth together in a jar, and add in this to the onions and mushrooms. Fold in the soy sauce, and stir over low heat till thick.
- NOTES : Jessica Dadds, VRG Administrative Assistant, suggested this recipe and said, "I made this for my family and they couldn't believe it was vegan. Everyone wants me to make it again this year for Christmas Dinner. You may want to make the cornbread, since it is rather hard to come by in stores. I also added rosemary (the same amount as the sage and thyme) and it added a nice flavor to the 'turkey'."
- Note which the nutritional analysis assumes which only 1/2 of the basting liquid is actually consumed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 429g | |
| Recipe makes 12 servings | |
| Calories 469 | |
| Calories from Fat 182 | 39% |
| Total Fat 20.38g | 25% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1643mg | 68% |
| Potassium 675mg | 19% |
| Total Carbs 47.02g | 13% |
| Dietary Fiber 4.1g | 14% |
| Sugars 9.37g | 6% |
| Protein 24.8g | 40% |
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