Tofu Turkey with Mushroom Stuffing
This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.
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Servings: 12
Ingredients
1 ¾ pounds Tofu, firm
¼ cup Garlic, minced
¼ cup Olive oil
¼ cup Sugar
½ cup Vital wheat gluten
Stuffing
1 cup Red onion, small chop
1 cup Mushrooms, white, sliced
2 pounds Celery, chopped
¼ cup Garlic, chopped, fine
½ cup Sesame oil, roasted, divided
1 cup Soy sauce, divided
1 tablespoon Garlic powder
1 teaspoon Sage, rubbed
1 tablespoon Rosemary, fresh, fine, chop
1 teaspoon Thyme, fresh
1 teaspoon Breadcrumbs, plain
¼ cup Parsley, fresh
1 teaspoon Black pepper
Preparation
1. Press tofu to remove excess liquid. Put in colander and cover. Set heavy object on top for 1 hour at room temperature.
2. When done, crumble tofu well. Add olive oil, sugar, garlic, and vital wheat gluten. Mix well, set aside until step 3 below.
3. In a pan, sauté onions, mushrooms, celery and garlic in 1 tablespoon sesame oil until onions are translucent and celery and mushrooms are tender, approximately 5 minutes.
4. Add ½ cup soy sauce, garlic powder, sage, rosemary, thyme, black pepper. Cook for 5 minutes until veggies are soft. Remove from heat, add breadcrumbs. Mix well.
5. Line a sheet pan with foil and spray with pan release. Put stuffing on pan and shape it into a log. Put tofu mixture on top and shape it into a loaf. Press firmly.
6. Combine remaining sesame oil and soy sauce. Baste the tofu stuffing with this mixture.
7. Cover and bake for 1 hour in a 275-degree oven.
8. Baste again. Leave uncovered until brown (tofu should be set). Garnish with parsley and serve.
Nutrition information
Calories: 259 Total Fat: 17g Saturated Fat: 2.6g Monounsaturated Fat: 8g Polyunsaturated Fat: 5.6g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 15g Fiber: 3g Total Sugars: 7g Protein: 14g Sodium: 742mg Vitamin A: 23μg Vitamin C: 6mg Calcium: 195mg Iron: 2mg Folate: 45μg
