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"Turkey" Tofu Ring with Apple Sage
Stuffing and Cranberries

Ingredients

"Turkey" Tofu Ring

  • 2 pounds (two containers) firm tofu, crumbled and drained
  • 4 tablespoons butter or corn oil
  • 1 pound fresh mushrooms, cleaned, trimmed and finely minced
  • 3 tablespoons chives, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • "Turkey" Marinade
  • Apple Sage Stuffing

"Turkey" Marinade

  • 1/2 cup vegetarian stock or 2 vegetable stock cubes
  • 2 1/2 cups boiling water
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 clove garlic, finely minced
  • 3 tablespoons honey or barley malt syrup

Apple-Sage Stuffing

  • 1/4 cup (1/2 stick) butter or 4 tablespoons corn oil
  • 1 large onion, chopped
  • 1 1/2 cups celery, chopped
  • 2 cloves garlic, minced
  • 1 large apple, cored and chopped
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans, roughly chopped
  • 1 tablespoon poultry seasoning
  • 3 tablespoons fresh sage, chopped
  • Salt and freshly ground pepper to taste
  • 3 cups stuffing mix
  • 1/2 to 1 cup prepared vegetable broth

Instructions

  1. Combine ingredients for marinade.
  2. Combine the vegetarian stock or vegetable stock cubes with the hot water and whisk to blend.
  3. Add remaining ingredients and stir well. Let cool to room temperature.
  4. Place crumbled and drained tofu in marinade and marinate for at least 1 hour.
  5. Melt 2 tablespoons butter or corn oil in a large skillet and sauté the mushrooms until fairly dry. Stir in the chives, salt and pepper. Set aside.
  6. Prepare the Apple-Sage Stuffing.
  7. Melt butter or corn oil in a large skillet and sauté the onion, celery and garlic until soft.
  8. Mix together the sautéed vegetables with apple, pecans, cranberries, vegetarian seasoning, sage and salt and pepper. Stir in the stuffing and gradually add the stock, stirring the stuffing as you go. Do not add too much stock or the stuffing will become soggy.
  9. Strain the tofu, pressing out any excess liquid. Melt remaining butter or corn oil in a large skillet and sauté the tofu over high heat until it begins to turn golden. Add the reserved mushrooms.
  10. Spoon one-half of the Apple Sage Stuffing into an oiled ring mold and press down. Spoon in the tofu-mushroom mixture and top with the remaining Apple Sage Stuffing. Press down, cover loosely with foil and bake at 375 degrees F for 15 minutes. Uncover and bake for an additional 15 minutes or until heated through and crispy on top.
  11. Unmold onto a platter and fill the center of the mold with cranberries or roasted vegetables, if desired.

Yield: 6 to 8 servings

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