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Northwest VEG's Viva La Vegan PORTLAND - Metro Message Board Recipes › Tofu Turkey with Cornbread Stuffing and Cranberry Sauce

Tofu Turkey with Cornbread Stuffing and Cranberry Sauce

A former member
Post #: 1
Cornbread (for dressing)

1 c cornmeal
1 c whole wheat pastry flour (may substitute for gluten-free)
1 T maple syrup
2 T canola oil
1 c soymilk (or other nut milk)
½ t salt
1 t soda
½ c water

Mix all ingredients thoroughly. Bake in greased 8x8 baking pan at 350F for 30 minutes or until toothpick comes out clean.

Remove from pan and crumble. Dehydrate at least over night or in food dehydrator.

Dressing

1 recipe of dried crumbled cornbread
1 c onion, chopped
1 c celery, chopped
1 T sage
1 t thyme
1 T parsley (1/4 cup finely chopped if using fresh)
1 t rosemary
1 block organic tofu
1 t salt
1 c vegetable broth (may use more if dressing is too dry)

Mix all ingredients together. Mix should be moist, but not soggy. Use to stuff tofu turkey or bake in 9x13 baking dish for 45 min at 350F

Tofu Turkey

4 blocks organic tofu (extra firm, but firm will do) (for a crowd of more than 15, may use 5 blocks)
5 T veggie chick stock powder (health food store in bulk spices)
1 ½ t each: sage, thyme, marjoram, black pepper, paprika
1 t liquid smoke (optional)
¼ c toasted sesame oil
½ c tamari
3 – 4 c stuffing (If the above recipes might be a little more than it will take to stuff, just cook the rest in a baking pan)

Mix sesame oil and tamari, set aside.

Crumble tofu, add herbs and stock powder. Mix well.

Line a medium (8 – 9 inch diameter) round colander with a tea towel. Put tofu in colander and fold cloth over top. Put in sink or large pan and put weight on top. Press 2 – 3 hours or overnight in refrigerator.

After pressing, scoop out tofu leaving 1” around the edges and bottom. Place stuffing in cavity. Put scooped out tofu over dressing and press down firmly.

Spray baking sheet (with edge about 1” high) with cooking spray. Place baking sheet on top of colander and flip onto oiled cookie sheet. Brush top with oil/tamari mixture. Cover with foil (tent). Bake at 350F for 1 hour, brush with oil/tamari mixture every 15 minutes. After 1 hour, remove foil. Bake uncovered for 45 minutes, brush every 10 minutes.

Cranberry Sauce

1 package (10 - 12 oz) fresh cranberries
1/2 - 3/4 cup maple syrup or agave nectar

Place ingredients in blender and puree.
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