Tofu Turkey II Recipe
- 1 pound firm tofu
- 1 teaspoon salt
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried savory
- ¼ teaspoon pepper
- 1 (12 ounce) package dry bread stuffing mix
- ⅔ cup water
- ¼ cup soy margarine
- 1 slice bread, cubed
- ½ teaspoon sage
- 2 tablespoons water
- 5 tablespoons vegetable oil, divided
- 1 teaspoon barbeque sauce
- ½ teaspoon prepared mustard
- 1 tablespoon orange jam
- 1 teaspoon orange juice
- 1 tablespoon sesame seeds
step 1: Drain and rinse tofu; in a food processor or blender, process tofu until smooth. Stir in salt, marjoram, savory and pepper. Line a sieve with 2 sheets of paper towel and place over an empty bowl. Place tofu in lined sieve and press against sides to form a deep well in the middle. Place 2 more sheets of paper towel over tofu and refrigerate for 2 hours.
step 2: Meanwhile, in a medium saucepan over medium-high heat combine stuffing mix, 2/3 cup water and margarine. Bring to a boil; reduce heat to low, cover and simmer for 5 minutes. Remove from heat; let stand 5 minutes and fluff with a fork. To the stuffing add bread cubes, sage and 2 tablespoons water.
step 3: After tofu has chilled for 2 hours, preheat oven to 350 degrees F (175 degrees C). With 2 tablespoons of the vegetable oil, grease a baking sheet.
step 4: Remove the top layer of paper towels from the tofu. If necessary, again press tofu against the sides of the sieve to form a well. Spoon the stuffing mixture into the well and smooth the surface with a spoon. Invert the tofu mold onto prepared baking sheet. Remove the remaining paper towel layer and shape the tofu with your hands if it has cracked or lost its shape.
step 5: Bake in preheated oven for 30 minutes.
step 6: Meanwhile, prepare the glaze by combining barbecue sauce, mustard, orange jam, orange juice, sesame seeds and remaining 3 tablespoons oil. After tofu has baked for 30 minutes, brush or spoon the glaze over it. Return to the oven and bake for 20 minutes more.
step 7: Broil for 3 to 5 minutes, or until tofu is browned and crispy.