Holidays > Thanksgiving >
| | Thanksgiving Day Tofu
1 1/2 pound of tofu
2 tablespoons of arrowroot
3 tablespoons of Vogue Vegy Base
3/4 teaspoon of sea salt
1/4 teaspoon of white pepper
1 1/2 teaspoon of Agar flakes -- -ÿÿ
1 teaspoon of Agar powder
2 tablespoons of barley malt syrup
2 tablespoons of water
Sage Dressing
1/2 cup of finely diced onions
1/2 cup of finely diced celery
1/2 cup of finely diced carrots
2 Garlic cloves, minced
2 tablespoons of unrefined corn oil
1/2 teaspoon of ground sage
1/4 teaspoons of dried basil
3 tablespoons of Vogue Vegy Base
1 teaspoon of sea salt
1/8 teaspoon of black pepper
1 cup of water
2 cups of cubed dry whole wheat bread
This is a superb substitute for the traditional Thanksgiving 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 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 350ºF. 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 450ºF. and continue baking for 10 minutes. Remove from oven and allow the loaf to cool for about 10 minutes. Unmold, 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. Then remove from heat. Serves 4
Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN:0-89815-377-8 Typed by Karen Mintzias
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