tofu roast
November 22, 2009, 1:12 am
Filed under: loafs and roasts, recipe

thanksgiving non-beast

Long before the “nutloaf” there was the tofu roast. Ah homemade tofurky. It’s a nice thing! And not too hard to make.

2 lbs firm tofu
2 tsp sage
2 tbsp soy sauce
Drain tofu for an hour or so. Then coarsely process in food processor. In cheesecloth-lined colander spoon in a shell of tofu. Reserve at least one half cup to finish the shell after filling.

Prepare stuffing:
3 cups torn bread
1 onion chopped
2 celery chopped
2 cloves garlic
1/4 cup walnuts chopped
1 cup vegetable stock
1 tsp rosemary
1 tsp thyme
1 tsp sage
3 tbsp soy sauce
1 tbsp vegetable oil.

Saute onion and garlic. Add in spices. Mix into big bowl with bread and rest of ingredients.

Fill shell with stuffing. Not all will fit. Cover opening with reserved tofu mix. Twist up into a ball. Put on plate and weight it down for 3 hours or overnight in the fridge.

Preheat oven 450. Line pan with foil. Take cheesecloth off roast. Place roast in pan with seam side down. Baste with 1/2 of the sauce. Cover with foil.

Basting sauce:
1/4 cup sesame oil
1/4 cup soy sauce
1/4 cup orange juice
1 tbsp miso
1 tsp dijon mustard

Cook for an hour. Reduce heat to 350. Remove foil, baste again. Cook for 30 minutes basting occasionally. Try and remove it to a serving platter! That’s a tough one. I usually leave the foil under it and just fold the foil under, and surround with roasted carrots or parsley. Serve in slices with a great mushroom gravy. This one is good.


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