AuthorSS[cooked-sharing]
Preheat oven to 400 degrees F.
Cook desired stuffing according to package directions or homemade and allow to cool.
Mash tofu very well and add nutritional yeast. Mix together with your hands until thoroughly combined. Set aside 1/3 of the tofu mixture.
Line a large colander with cheesecloth. Press tofu into bottom and sides of colander, about 1/2 inch thick creating a hollow crater. Once the tofu has been patted down firmly along the sides, fill the center with stuffing. Place the reserved tofu on top of the stuffing to seal it in.
Very carefully, flip the tofu turkey onto a parchment lined cooking sheet. Peel away the cheesecloth. Pour and brush on about 3/4 of the basting sauce.
Place tofu turkey into oven and bake for 1 hour, basting with remaining sauce every 20 minutes.
Transfer to a serving platter and top with fresh cranberries and herbs (optional).
Serve with preferred gravy and side dishes.
Ingredients
Directions
Preheat oven to 400 degrees F.
Cook desired stuffing according to package directions or homemade and allow to cool.
Mash tofu very well and add nutritional yeast. Mix together with your hands until thoroughly combined. Set aside 1/3 of the tofu mixture.
Line a large colander with cheesecloth. Press tofu into bottom and sides of colander, about 1/2 inch thick creating a hollow crater. Once the tofu has been patted down firmly along the sides, fill the center with stuffing. Place the reserved tofu on top of the stuffing to seal it in.
Very carefully, flip the tofu turkey onto a parchment lined cooking sheet. Peel away the cheesecloth. Pour and brush on about 3/4 of the basting sauce.
Place tofu turkey into oven and bake for 1 hour, basting with remaining sauce every 20 minutes.
Transfer to a serving platter and top with fresh cranberries and herbs (optional).
Serve with preferred gravy and side dishes.
This sounds delicious! I like to make a holiday dinner like this but usually place the tofu on a bed of sautéed vegetables (eggplant and mushrooms work well). I use a bit of orange juice/zest, mustard, tamari, “poultry seasoning”, and no salt added veggie broth to baste. I also use whole wheat stuffing mix but stir in some diced onion and zucchini (or whatever I have on hand). Sometimes guests like my “fake turkey” better than the real one 🙂
Reheats well and may even be better the next day! Thanks for sharing this version