What You'll NeedIngredients
- 5 blocks firm or extra-firm tofu, well pressed
- 2 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, minced
- 1 tbsp fresh rosemary, minced
- 1 tbsp vegetable broth powder
- 2 tbsp poultry seasoning
- Salt, to taste
- 2 cups prepared vegetarian stuffing
- 2 tbsp soy sauce
- 1/3 cup red wine
- 1/4 cup balsamic vinegar
- 2 tsp Dijon mustard
- Food processor or blender
- Cooking spoon
- Large mixing bowl
- Colander
- Cheesecloth or thin towel
- Heavy weight
- Spoon
- Baking sheet, lightly greased
- Small bowl
- Basting brush
- Knife
Step 1: Preparing the Tofu
1. Break the tofu into cubes. Add some of the tofu into a food processor. Lock on the lid, then blend until creamy. Transfer the mixture into a large mixing bowl.
2. Repeat step one with the remaining tofu. Stir in the sage, thyme, rosemary, vegetable broth powder, poultry seasoning and a pinch of salt, to taste.
3. Line the inside of a colander with cheesecloth or a thin towel. Spoon in the tofu mixture, spreading it evenly over the bottom. Cover this with a second layer of cheesecloth or towel. Press it down, packing the tofu down. Place a heavy weight on top of this second layer.
4. Chill the tofu in the refrigerator for at least three hours until firm. Take it out, then remove the weight and the top cheesecloth layer. Preheat the oven to 350ºF (177ºC).
5. Use a spoon to cut a circle in the tofu one and a half inches from the sides. Remove some of the tofu from inside this circle, creating a well.6. Add the vegetarian stuffing into the well, then spoon the scooped-out tofu back onto the stuffing. Pat it down.
7. Cover the top of the colander with the baking sheet. While tightly pressing the two together, quickly flip the whole thing. Set it baking sheet-side down onto a flat surface. Carefully lift off the colander, then remove the cheesecloth.
Step 2: Creating the Basting Sauce and Cooking
1. To make the basting sauce, mix together the soy sauce, red wine, balsamic vinegar and Dijon mustard in a small bowl. Baste the tofu with the sauce.
2. Place the baking sheet into the oven for an hour and a half. Take it out every 15 minutes to baste it with another coat of sauce.
3. Remove it from the oven, then cut it into slices and serve with vegan gravy and vegetarian stuffing.
Enjoy!
