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Stuffed Tofu Roast

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Contributed by WhiteWave
5 lbs WhiteWave Extra Firm Style Tofu

 For Stuffing:
5 cups whole grain bread cubes
1 onion, minced
2 cups mushrooms, sliced
1 large carrot, grated
2 stalks celery, minced
1 cup golden raisins
4 cloves garlic, minced
1/2 cup sunflower seeds
3 Tbsp olive oil
2 cups water, mixed with 4 Tbsp soy sauce
2 teaspoond dried sage
1 teaspoon each rosemary and thyme
1/2 teaspoon dried marjoram

For Basting Mixture:
1 cup sesame oil
1/2 cup soy sauce
4 Tbsp dark miso
4 Tbsp orange juice
2 Tbsp dijon mustard
Mash the tofu in a large bowl with your hands until it is free of lumps. Line a large colander, about 12" in diameter, with wet cheesecloth that overlaps the sides. Add the mashed tofu to the cloth-covered colander, press down and cover with the overlapping sides of cloth. Place the entire thing over a large bowl. Cover with a plate that fits inside the colander and place a 5-pound weight on the plate. Refrigerate and let sit for at least 2-3 hours (overnight is even better).

Preheat the Oven to 400 degrees F just prior to taking the tofu out of the refrigerator.

While waiting for the oven to heat, sauté all the veggies, raisins, and herbs together in the olive oil until very tender. Stir in the bread cubes and water mixed with soy sauce, until bread absorbs all of the liquid. Let cook for 5 minutes, stirring frequently to keep it from sticking.

Take the tofu out of the refrigerator. Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto an oiled cookie sheet with the flat side down. Gently press on the sides of the tofu to form a more oval shape. Brush the tofu with 1/2 of the oil-tamari mixture. Cover the tofu with foil.  

Bake for one hour. After one hour, remove tofu from the oven and remove the foil. Baste the tofu with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return tofu to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot. Serve with cranberry sauce. Looks great served atop a small bed of mixed greens.

Serves: 10-12
Preparation Time: 3-4 hours
Cooking Time: 2 hours