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November 20, 2009

Thanksgiving Day Tofu

Friendly Foods

This is a superb alternative to the traditional Thanksgiving turkey. The dressing carries the dish: the corn oil gives it a wonderful buttery taste that poultry dressing usually has.

Servings: 4

1 1/2 pound tofu
2 tablespoons arrowroot powder
3 tablespoons vegetable stock base (dried)
3/4 teaspoons sea salt
1/4 teaspoon white pepper
1 1/2 teaspoon agar flakes
2 tablespoons barley malt syrup
2 tablespoons water

Sage Dressing

1/2 cup finely diced onions
1/2 cup finely diced celery
1/2 cup finely diced carrots
2 garlic cloves; minced
2 tablespoons unrefined corn oil
1/2 teaspoon ground sage
1/4 teaspoon dried basil
3 tablespoons vegetable stock base (dried)
1 teaspoon sea salt
1/8 teaspoon black pepper
1 cup water
2 cups cubed dry whole wheat bread

Preheat oven at 350 F (175 C).

Wash the tofu, pat it dry, and cut it into small pieces. Put the tofu, arrowroot, soup base, salt, pepper, and agar flakes in a food processor and blend to a smooth paste. Oil and flour the loaf pan (or line it with baking liner paper after oiling). Spread a layer of tofu paste inside the pan, lining the bottom and all four sides. (Spread only a thin layer on the ends.) Use all but about 1 cup of the paste.

Dressing: Saute onions, celery, carrots, and garlic in oil for 5 minutes. Add the sage, basil, soup base, salt, and pepper, and continue cooking 5 minutes longer. Add the water and bring to a simmer. Stir in the bread crumbs and cook for a few minutes. Then remove from heat.

Firmly but gently press the dressing into the pan, on top of the tofu paste "liner." Try to avoid displacing the tofu. Cover the dressing with the remaining tofu, carefully sealing the edges. Cover the pan with foil, making certain the foil doesn’t come in contact with the tofu. (The tofu will bake into the foil.)

Bake at 350 F (175 C) for 30 to 40 minutes. Remove the foil cover, glaze the top of the loaf with the dissolved barley malt syrup, turn the oven up to 450°F, and continue baking for 10 minutes. Remove from oven and allow the loaf to cool for about 10 minutes. Unmold, slice, and serve hot with a sauce of your choice.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.

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