Recipe - Tofu Turkey With Stuffing

TURKEY
5 pound Firm tofu

STUFFING
2 tablespoon Toasted sesame oil
1 lg Onion, chopped fine
1 And 1/3 cup celery, minced
(about 4 stalks)
1 cup Mushrooms, finely chopped
3 To 4 cloves garlic, minced
One fourth cup Sage (may use 1/8)
2 teaspoon Marjoram
2 teaspoon Thyme
1 teaspoon Winter or summer savory
x Salt and pepper to taste
1 teaspoon Rosemary
2 teaspoon Celery seed
One fourth cup Soy sauce or tamari
3 cup Pepperidge Farm Herb
Stuffing

BASTING MIXTURE
One half cup Toasted sesame oil
One fourth To 1/3 cup soy sauce or
Tamari
2 tablespoon Miso
2 tablespoon Orange juice
1 teaspoon Mustard of choice
1 pound Tofu for the "drumsticks"

: optional

Mash tofu or mix well with hands. Be sure that all of the lumps are out.
Line a 12" colander with wet cheesecloth over lapping the sides. Add the
mashed tofu to the cloth covered colander, press down and cover with the
overlapping sides. Place the whole thing in a large bowl. Cover the
cheesecloth with a plate that fits inside the colander and place a 5 pound
weight on the plate. Refrigerate and let sit for 2 to 3 hours.

When time is up, start the stuffing. Saute' the onions, celery and
mushrooms in the 2 tablesoons sesame oil. When soft, add the garlic and
all the rest of the stuffing ingredients, except stuffing, mixing well.
Stir and cook for 5 minutes. Add herb stuffing and mix well.

Remove tofu from fridge and take off weight, plate and top of cheesecloth.
Hollow out tofu to within 1 inch of the sides and bottom, placing the tofu
in a bowl. Place the stuffing inside the shell and pack in firmly. Cover
with the remaining tofu and pat down firmly. Turn stuffed tofu onto a
greased baking sheet, flat side down. Gently press on sides of "turkey" to
achieve a more oval shape. If desired at this point, you may mold
"drumsticks" out of one pound of tofu, and place on each side of the
"turkey".

Mix up the basting mixture and baste tofu "turkey" with half of it. Cover
the "turkey" with foil, and bake at 400 degrees for about 1 hour.

Remove foil, baste with all the remaining mixture except a few tablespoons
and return to oven for 1 hour more, or until the "turkey" is golden. Remove
from oven and use rest of basting mix. Using at least 2 large spatulars,
move to a large plate. Serve with the gravy of your choice, if you wish,
and cranberry sauce. Tastes good leftover (if there is any!) in sandwiches
or plain.

Recipe of Carol van de Erve Tracy coauthor of VEGETARIAN MASTERPIECES

Posted to rec.food.veg by bobbi@clark.net (Bobbi Pasternak) 11 Nov 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip