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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 8 |
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Directions: Mash tofu or mix well with hands. Be sure that all of the lumps are out. Line a 12 "
colander with wet cheesecloth over lapping the sides. Add the mashed tofu to the cloth covered colander, press down and cover with the overlapping sides. Place the whole thing in a large bowl. Cover the cheesecloth with a plate that fits inside the colander and place a 5 pound weight on the plate. Refrigerate and let sit for 2 to 3 hours. When time is up, start the stuffing. Saute ' the onions, celery and mushrooms in the 2 tablespoons sesame oil. When soft, add the garlic and all the rest of the stuffing ingredients, except stuffing, mixing well. Stir and cook for 5 minutes. Add herb stuffing and mix well. Remove tofu from fridge and take off weight, plate and top of cheesecloth. Hollow out tofu to within 1 inch of the sides and bottom, placing the tofu
in a bowl. Place the stuffing inside the shell and pack in firmly. Cover with the remaining tofu and pat down firmly. Turn stuffed tofu onto a greased baking sheet, flat side down. Gently press on sides of "turkey" to
achieve a more oval shape. If desired at this point, you may mold "drumsticks"
out of one pound of tofu, and place on each side of the "turkey"
.
Mix up the basting mixture and baste tofu
"
turkey
"
with half of it. Cover
the
"
turkey
"
with foil, and bake at 400 degrees for about 1 hour.
Remove foil, baste with all the remaining mixture except a few tablespoons
and return to oven for 1 hour more, or until the
"
turkey
"
is golden. Remove
from oven and use rest of basting mix. Using at least 2 large spatulas,
move to a large plate. Serve with the gravy of your choice, if you wish,
and cranberry sauce. Tastes good leftover (if there is any!) in sandwiches
or plain.
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