Tofu Turkey
(what any good vegan would have on their Thanksgiving table, and it takes just about as long to make!)
8 lbs of firm tofu mashed
6 oz can of tomato paste
1 cup mushroom powder
2 Tbs poultry seasoning
2 Tbs black pepper
1 Tbs mustard powder
glaze:
1 cup miso
1 cup sesame oil
2 Tbs soy sauce
1 cup water
3 Tbs frozen orange juice concentrate (thawed)
Put a colander in a large bowl or in the sink. Line the colander with damp paper towels and place mashed tofu inside. Put a large plate on top and put something heavy on top of the plate like some cans or jars from the pantry. Let tofu drain for 2 or 3 hours. Meanwhile prepare stuffing (recipe follows) and let cool. Prepare glaze by mixing together all ingredients. Once the tofu has drained transfer to a large bowl. Add tomato paste, mushroom powder, poultry seasoning, pepper and mustard. Mix everything together well. Press tofu into the bowl so that it is firmly against the sides of the bowl. Next scoop out tofu mixture from the center to make a “bowl” out of the tofu, leaving about 1-2 inches of tofu mixture all around. Fill the tofu “bowl” with the cooled stuffing mixture. Place the scooped out tofu on top of the stuffing and spread out to make a “lid” for the bowl. Very carefully invert the entire thing into a large greased baking dish. If any cracks form, you can press them with your fingers and seal them. Brush the tofu mound with the glaze and cover loosely with foil. Place into the oven at 375 degrees. Bake covered for 1 hour, brushing with more glaze once or twice during this time. Then remove foil, brush one last time with remaining glaze and bake uncovered for another 30-45 minutes or until the top is dark brown.
Serve with mashed potatoes and cranberry sauce.
Stuffing
3 cup sliced carrots
1 cup sliced mushrooms
3 cup sliced celery
3 cup chopped white cabbage
1 Tbs dried sage
2 tsp poultry seasoning
2 cups cubed stale bread (french bread or baguette is really good for this)
2/3 cup stock (or water with 2 Tbs soy sauce)
salt and pepper to taste
2 Tbs oil
In a large skillet, saute the veggies in the oil over medium high heat until the begin to soften. Add bread and seasonings and mix together well. Add stock to wet down the bread a little. Mix to combine and remove from heat.