Tofu turkey

Ingredients for 1 servings:

• 400 g tofu, firm
• 100 g smoked tofu
• 2 tbsp sesame oil
• 1 large onion(s), red
• 1 stalk(s) celery
• 1 m.-sized carrot(s)
• 3 m.-sized mushrooms
• 2 cloves garlic
• 2 tbsp dried sage, for fresh sage 1 tbsp
• 1 tbsp thyme
• 1 tbsp rosemary
• 2 tbsp tamarind syrup or soy sauce
• 3 cups croutons
• 1 small egg(s)
• ½ cup sesame oil
• 4 tbsp tamarind syrup or soy sauce
• 2 tbsp miso paste
• 5 tbsp orange juice
• 1 tsp mustard, medium hot, medium hot
• 1 tsp honey
• ½ tsp orange peel, grated

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 15 hours 10 minutes

the perfect vegetarian roast for Thanksgiving or Christmas

Mash the tofu with a fork in a bowl. Mix the smoked tofu and tofu well. Line a sieve with a cheesecloth or a thin tea towel and add the mashed tofu. If the towel is large enough, fold it over or cover it with a second towel. Weigh down the tofu and refrigerate overnight. The next day, add oil to a large pan. Sauté the onions, celery, carrot, and mushrooms over medium heat for about 5 minutes. Add the crushed garlic, sage, thyme, rosemary, and tamarind or soy sauce and stir. Season with salt and pepper and simmer over medium heat for 5 minutes. Remove the pan from the heat and fold in the croutons. Let the filling cool. Add the beaten egg and mix well. Preheat the oven to 180°C. Line a baking sheet with baking paper and grease a circle. Whisk together the glaze ingredients until smooth. Remove the tofu from the refrigerator. Remove the weight and the top cloth. The tofu should be drier and have a denser consistency. Using a tablespoon, carefully scrape the tofu in the sieve, leaving a 2-3 cm layer on all sides. Reserve the scraped tofu in another bowl. Brush the tofu in the sieve with the glaze. Add the filling and press down firmly. Ideally, the filling should fit snugly into the cavity; otherwise, use less filling. Place the scraped tofu on top of the tofu and the filling in the sieve and press down firmly. Carefully remove the stuffed tofu from the sieve and place it on the baking sheet with the flat side (with the scraped tofu facing down). If desired, press the tofu into an oval shape. Brush with half of the glaze, cover with foil, and roast for half an hour. Brush with the glaze. Reserve 4 tablespoons of the glaze. Bake for 1 hour at 180°C (350°F) without foil. Check the tofu turkey occasionally. When it’s golden brown, remove it from the oven, brush it with 4 tablespoons of the glaze, and serve warm. For a perfect Thanksgiving dinner, I recommend mashed potatoes, sweet potato casserole with marshmallows, roasted Brussels sprouts, glazed carrots, cranberry and gravy with Caesar salad, and pumpkin soup for an appetizer, as well as apple, pecan, or pumpkin pie for dessert. Tip: For a vegan version, replace the egg with soy flour mixed with water.