RecipeNet "Holiday Tofu"

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. . . VEGETARIAN

Holiday Tofu
VN

Yield: 4 servings (1 pan)
Double this recipe to serve 8 (2 pans)

Ingredients

TOFU:

1 1/2 lb tofu
2 tbs arrowroot
3 tbs Vogue Vegy Base
3/4 tsp sea salt
1/4 tsp white pepper
1 1/2 tsp agar flakes OR 1 tsp agar powder

SAGE DRESSING:

1/2 cup finely diced onions
1/2 cup finely diced celery
1/2 cup finely diced carrots
2 garlic cloves; minced
2 tbs unrefined corn oil
1/2 tsp ground sage
1/4 tsp dried basil
3 tbs Vogue Vegy Base
1 tsp sea salt
1/8 tsp black pepper
1 cup water
2 cups cubed dry whole wheat bread

GLAZE:

2 tbs barley malt syrup
2 tbs water

Directions

This is a superb substitute for the traditional Christmas turkey. It's also good for other times of the year! It's really the dressing that carries this dish. The corn oil gives it that wonderful buttery taste that poultry dressing usually has.

Wash the tofu, pat it dry, and cut it into small pieces. Put the tofu, arrowroot, soup base, salt, pepper, and agar flakes (or powder) in a food processor and blend to a smooth paste. Oil and flour the loaf pan (or line it with baking liner paper after oiling). Spread a layer of tofu paste inside the pan, lining the bottom and all four sides (spread only a thin layer on the ends). Use all but about 1 cup of the paste.

Firmly but gently press the dressing into the pan, on top of the tofu paste "liner". Try to avoid displacing the tofu. Cover the dressing with the remaining tofu, carefully sealing the edges. Cover the pan with foil, making certain the foil doesn't come in contact with the tofu (the tofu will eat into the foil).

Bake in a preheated oven at 350 F for 30 to 40 minutes. Then, remove the foil cover, glaze the top of the loaf with the dissolved barley malt syrup, turn the oven up to 450 F, and continue baking for 10 minutes. Remove from oven and allow the loaf to cool for about 10 minutes. Un-mold, slice, and serve hot with a sauce of your choice.

SAGE DRESSING:

Saute onions, celery, carrots, and garlic in oil for 5 minutes . Add the sage, basil, soup base, salt and pepper, and continue cooking 5 minutes longer.

Add the water and bring to a simmer. Stir in the bread crumbs and cook for a few minutes. Remove from heat.

This recipe has not been tested by RecipeNet staff or volunteers. If you tried this recipe we would appreciate your feedback.

Recipe published: Winter, 1999

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