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Robin Leigh's Tofu Turkey and Nut Stuffing Recipe

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This recipe for Robin Leigh's Tofu Turkey and Nut Stuffing is from Moffitt Cancer Center United Way Cookbook 2012, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Tofu Turkey:
3 lb. fresh tofu,
1/4 c. soy sauce,
1/4 c. water,
1/2 tsp. ginger

Nut Stuffing:
1 medium onion, chopped,
1 c. chopped celery
2 Tbsp. sesame seeds,
1 1/2 c. whole wheat bread crumbs,
1/4 c. cooked brown rice,
1 c. finely ground walnuts,
1/8 c. soy sauce,
1 tsp. sage,
1/2 tsp. thyme (more to taste),
Salt to taste (optional).
Directions:
Directions:
Tofu Turkey:
Slice tofu lengthwise, about 6 slices to a lb. Mix soy sauce, water, ginger in a pan. Marinate tofu slices for 20 min. Bake on an oiled sheet at 350' until golden brown.

Nut Stuffing:
Saute onions and celery in little safflower oil. Mix together in a bowl the sautéed celery and onions and the other ingredients
Pat stuffing mixture into patties the size of the tofu slices. Place one stuffing patty between two slices of baked tofu, brown side in. Bake on oiled cookie sheet for 15 min. or until brown. Serve with vegan gravy & cranberry sauce
Personal Notes:
Personal Notes:
"This vegetarian/ vegan recipe from Community Harvest Cafe in Eau Gallie (Melbourne), Florida, was popular with my son when he was growing up. The flavors are reminiscent of a traditional Thanksgiving meal, which helps to bridge the gap if you are serving vegetarian food to people who aren't used to it."

 

 

 

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