Recipe Category
Classic vegan recipe for Thanksgiving! Adapted from a Vegetarian Times recipe.
Preparation time
2Minutes
Cooking Time
2Minutes
Number of Servings
12
Difficulty
Medium
Ingredients
4 16-ounce containers extra firm tofu
2 tsp dried thyme
2 tsp sage
1 tsp onion powder
12 oz prepared bread stuffing
1/4 to 1/2 cup tamari
1/4 cup olive oil
1/2 tsp sesame oil
Cheesecloth
Recipe Steps
One night before: let 3 tubs of tofu come to room temperature.
Squeeze tofu into small bits, mixing in herbs.
Wet cheesecloth, wring it out and line a large colander (no wrinkles).
Dump in tofu and press up sides and bottoms of colander, making a bowl within a bowl.
The tofu bowl should be about 1 inch thick and almost reach the top of the colander.
Find a bowl that will fit the colander.
Gently press it into the colander, put something heavy in the bowl to help the tofu drain.
Tuck corners of cheesecloth over the top of the tofu to keep edges from drying out.
Stand the colander in a dish to catch liquid.
Refrigerate overnight.
The day of: Preheat oven to 375 degrees.
Remove weights and bowl from colander.
Fill with stuffing. Crumble remaining tofu on top and use to cover stuffing.
Invert tofu turkey onto baking dish.
Peel off cheesecloth.
Combine tamari, oil, and sesame oil. Baste tofu turkey.
Bake 15 minutes. Baste again.
Reduce oven to 350 degrees.
Bake 1 hour, basting as needed.
To serve, cut across the middle and into slabs.