Turkey- Ingredients

4 pounds of firm tofu, drained2 tbsp dried thyme

2 tbsp dried sage

2 tbsp onion powder

2 tbsp garlic powder

2 tbsp dried parsley

2 tbsp dried rosemary

2 tsp salt

2 tsp pepper

1 tbsp coconut aminos (or tamari sauce)

Turkey- Directions

1.  Put everything in a food processor and blend until completely smooth.  If you do not have a food processor, you can mash it really well by hand or with a potato masher. 

2.  Line a strainer with cheese cloth.  Spoon in the tofu mix.  Fold the cheese cloth over and put a plate with weight on top (at least 5 lbs). 

3. Let it drain overnight in the fridge.

Stuffing- Ingredients

1 16-oz. packet of stuffing mix

1 tbsp oil

1 onion, chopped fine

1 celery stalk, chopped fine

4 cloves of garlic, minced

½ cup walnuts

½ cup craisins

½ cup green apple, chopped fine

½ cup pomegranate seeds

½ cup fresh parsley

2.5 cups veggie stock (I used Trader Joe’s)

Stuffing- Directions

1.  Sauté the onion, celery, and garlic in oil. 

2. Add the remaining ingredients, except the stuffing mix and veggie broth and mix. 

3. Add the stuffing mix and veggie broth and mix.

Basting mix- Ingredients

2 tbsp low sodium soy sauce

1/8 cup sesame oil

1 tbsp olive oil

2 tsp Pickapeppa sauce

1 tsp garlic sauce

1 tsp Maggi Masala sauce (or other tomato based spicy sauce)

1 tbsp lemon juice

Basting Mix- Directions

1.  Mix everything together.

Assembling the Tofu Turkey

1 .  Preheat oven to 400 F.

2.  Make the tofu the day before.  You can also make the stuffing and marinade the day before if you want.

3.  Unfold the cheese cloth.  Carefully spoon out the middle of the tofu, leaving ~1 inch on all sides and bottom.  Save this tofu to use later.

4.  Gently pack in the stuffing until flush with the top.

5.  Spoon the saved tofu on top.  Fold the cheese cloth over again and put a plate with weight on top (at least 5 lbs).  Let it drain at room temp for 2-3 hours.

6.  Grease a casserole dish with oil.  Gently turn the tofu ball onto the dish and pat into shape.

7.  Baste the tofu using a brush.

8.  Optional: Place onions, celery, carrots, fennel root, grape tomatoes around tofu.

9.  Cover the dish with foil/lid.  Bake at 400 F for 15 min.

10.  Decrease oven temp to 350 F and bake for 1 hour, basting every 15 min.  Keep it covered for this hour.

11.  Remove cover and bake for up to 1 more hour (continue basting every 15 min), or until the outside of the tofu is crisp and dark brown.

12.  Serve hot with gravy (see previous blog entry).