Stuffed Tofu Roast

 

December 10, 2009

By thewellnesswarrior

 

A delicious recipe that after 8 years of tweaking is ready for the world, enjoy!

Tofu Roast

In a large bowl mix:
4 blocks firm tofu crumbled by hand until big lumps are gone
3 TBSP tamari
2 tsp dried sage or poultry seasoning

Line a colander with cheese cloth. Pour mix into colander and press it down firmly.  Use cheesecloth to cover the top of the tofu and place a circular cut out piece of cardboard on top of tofu.  Place heavy items like soy milk containers on top of cardboard to help tofu press further in colander and refrigerate for at least one hour.

Stuffing

Saute 1 chopped onion in 3 TBSP Earth Balance margarine until onion is clear
add:
1 chopped green pepper
10 sliced mushrooms
4 stalks of celery finely chopped
2 cloves of garlic finely chopped
continue to saute for another 5 minutes then add:
1/2 loaf of dark rye bread cut into small cubes
1 cup vegetable stock
3 TBSP tamari
1 1/2 tsp poultry seasoning
pepper to taste

Continue to saute until bread absorbs moisture

Remove tofu from fridge and remove heavy objects and cardboard from the top of the tofu.  Dig out the centre of the tofu to create space for stuffing.  Save the tofu you dig out in a bowl.  Dig so there are still about 1 -2 inches of tofu left in the colander on all sides.  Fill this space with the stuffing you have prepared and pour the tofu you set aside in a bowl back into the colander to farm the bottom of the tofu turkey.  Press firmly.
Preheat oven to 375 degrees. Oil a cookie sheet and carefully turn the colander onto the cookie sheet so you have what looks like a tofu igloo on the sheet.

Basting sauce

1/4 cup toasted sesame oil
1/4 cup tamari
2 TBSP orange juice concentrate
1 tsp pepper

Baste the entire tofu turkey and place in preheated oven for one hour.  Baste the tofu turkey a couple of times throughout baking process.

Enjoy!