A solution to the question: What to feed the vegetarians for Thanksgiving? These can be made ahead and re-warmed. You can go to my website for detailed pictures explaining the process as well as the amazing mushroom gravy recipe.
Cut a block of fresh firm organic tofu into four 4”x4” slabs. (Don’t use that silken tofu in the shelf stable box.) Put the tofu slabs in an oven-safe pan or dish that is big enough so that the tofu doesn’t overlap.
Mix together the wine, soy sauce and butter substitute. Pour 1/2 of the marinade over the tofu and refrigerate for at least an hour.
Cut four pieces of single-layer cheese cloth approximately 6” x 10”.
Sprinkle each piece of tofu with some poultry spice and put it on the cheese cloth, seasoning side down. Add some stuffing to one half of the tofu square.
Lifting the cheese cloth, roll the empty side of the tofu over the stuffing and tightly overlap the cheese cloth. Twist the ends of the cheese cloth and fold them under and then put them back in the pan with the left over marinade. The tofu will not completely cover the stuffing on the bottom, but don’t worry about that, the cheese cloth will hold it in place.
Spoon some of the marinade over each roll and bake at 350 degrees for 1 hour, basting every 15 minutes. Remove the cheesecloth and serve with mushroom gravy.
To make the mushroom gravy, add 1 of the tablespoons of margarine to a heated pan and saute the onions and mushrooms for 5-7 minutes, on a medium-low heat, stirring often.
In a food processor, blend the cooked onions, mushrooms, miso, creamer and 1/4 cup of the warm broth.
In the same pan that you cooked the onions (you can deglaze it with a splash of white wine), add the remaining butter. When the butter has melted, whisk in the flour, which will instantly form a paste. Slowly whisk in the the remaining broth.
Increase the heat a little and cook for 5 minutes, stirring constantly. Whisk in the miso mixture and soy sauce.
You may want to reserve a few of the sliced sauteed mushrooms for a garnish.
Prep: Cook:
Serves: 8 Level: Easy
by Lindsay @ My Therapist Cooks in
Holidays
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
by Chanda | My Farmhouse Table in
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bdmccall on 12.9.2009
We made this for Thanksgiving (typically we make a full tofu “turkey” shaped in a colander). These were great!! The gravy is absolutely wonderful!! I used Ree’s cornbread stuffing. Had a bit of trouble getting the cheesecloth wrapping on nicely, but it didn’t matter at all to the dish. HIGHLY RECOMMEND!
macaire1 on 11.26.2009
I forgot to say one thing: the recipe doesn’t give the amount of flour needed for the gravy. I ended up just skipping that part and using the gravy after the food processor step. It was wonderful!
macaire1 on 11.26.2009
As a recent convert to vegetarianism, I made this recipe for Thanksgiving knowing full well I’d be the only person trying it in a room full of turkey eaters. Much to my surprise, almost everyone tried a small slice and they all said it tasted good! It really is excellent — the firm tofu is nicely flavored and has a good texture. I used cornbread stuffing with dried cranberries, pecans, and onions for the filling. DO NOT SKIP the mushroom gravy — it totally makes the dish! I will definitely be making this again, and I like that it’s completely vegan.