Thanksgiving Day Tofu
Tofu stuffed with a Thanksgiving style stuffing.
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
tofu
|
|
| 2 | tablespoons |
arrowroot flour
|
|
| 3 | tablespoons |
flavouring, oil-based
Vogue Vegy Base |
* |
| ¾ | teaspoon |
sea salt
|
|
| ¼ | teaspoon |
white pepper
|
|
| 1 ½ | teaspoons |
agar flakes
|
* |
| 1 | teaspoon |
agar powder
|
* |
| 2 | tablespoons |
barley malt syrup
|
* |
| 2 | tablespoons |
water
|
|
| Dressing | |||
| ½ | cup |
onions
diced |
|
| ½ | cup |
celery
diced |
|
| ½ | cup |
carrots
diced |
|
| 2 | each |
garlic cloves
|
|
| 2 | tablespoons |
corn oil
|
|
| ½ | teaspoon |
sage
ground |
*
|
| ¼ | teaspoon |
basil
dried |
*
|
| 3 | tablespoons |
flavouring, oil-based
Vogue Vegy Base |
* |
| 1 | teaspoon |
sea salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | cup |
water
|
|
| 2 | cups |
bread
cubed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
tofu
|
|
| 3E+1 | ml |
arrowroot flour
|
|
| 45 | ml |
flavouring, oil-based
Vogue Vegy Base |
* |
| 3.8 | ml |
sea salt
|
|
| 1.3 | ml |
white pepper
|
|
| 7.5 | ml |
agar flakes
|
* |
| 5 | ml |
agar powder
|
* |
| 3E+1 | ml |
barley malt syrup
|
* |
| 3E+1 | ml |
water
|
|
| Dressing | |||
| 118 | ml |
onions
diced |
|
| 118 | ml |
celery
diced |
|
| 118 | ml |
carrots
diced |
|
| 2 | each |
garlic cloves
|
|
| 3E+1 | ml |
corn oil
|
|
| 2.5 | ml |
sage
ground |
*
|
| 1.3 | ml |
basil
dried |
*
|
| 45 | ml |
flavouring, oil-based
Vogue Vegy Base |
* |
| 5 | ml |
sea salt
|
|
| 0.6 | ml |
black pepper
|
|
| 237 | ml |
water
|
|
| 473 | ml |
bread
cubed |
*
|
Directions
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.
Use all but about 1 cup of the paste.
Firmly but gently press the dressing into the pan, on top of the tofu paste.
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.
Bake in a preheated oven at 350℉ (180℃) F for 30 to 40 minutes.
