Recipe: Tofu Turkey with Stuffing, Mushroom Gravy and Cranberry Sauce

TOFU TURKEY WITH STUFFING, MUSHROOM GRAVY
AND CRANBERRY SAUCE

FOR THE TOFU TURKEY:
5 lb (2.5 kg) firm tofu, rinsed
2 tbsp dried sage
1 tbsp dried thyme
1 tbsp celery seeds
2 tsp freshly ground black pepper
FOR THE STUFFING:
2 tbsp dark sesame oil*
2 cups thinly sliced leeks, white part only (about 3) or 2 onions, chopped
5 cloves garlic, minced
1 tsp minced, fresh ginger root
2 stalks celery, sliced
2 portobello mushrooms, chopped
1 cup corn kernels, fresh or frozen
1/4 cup tamari sauce
5 cups cubed ( 1/2 inch) whole wheat bread (about 5 slices)
1/2 cup chopped fresh basil
FOR THE BASTING LIQUID:
1/4 cup dark sesame oil
2 tbsp tamari sauce
FOR THE CRANBERRY SAUCE:
2 cups cranberries, fresh or frozen (8 oz/250 g)
1 1/2 cups apple juice
1/3 cup maple syrup
1/2 cup agar-agar flakes**
1/4 tsp salt
FOR THE MUSHROOM GRAVY:
1 tbsp dark sesame oil
1 red onion, chopped
6 cups sliced, assorted mushrooms (about 1 lb/500 g)
2 tbsp white miso***
1/2 cup whole-wheat flour
1 cup dry white wine
1/4 cup tamari sauce

TO MAKE THE TOFU TURKEY:
Line a colander with single layer of cheesecloth or a clean, damp tea towel.

In food processor, puree tofu, in batches, until smooth. Place in colander and fold edges of cloth over top. Place a plate on top and weight with a heavy can or jar. Let stand in bowl to drain 1 hour. Discard liquid. Meanwhile, in small bowl, combine sage, thyme, celery seeds and pepper.

TO PREPARE THE STUFFING:
Heat oil in large skillet over medium heat. Add leeks; cook about 5 minutes or until softened. Stir in garlic, ginger, celery and mushrooms; cook, stirring occasionally about 5 minutes. Add corn, 1 tbsp of the herb mixture and tamari sauce. Reduce heat to low; cover and cook 5 minutes or until vegetables are softened. Remove from heat. Stir in bread cubes and basil; toss until all ingredients are moistened.

Remove weight from tofu; turn into bowl and stir in remaining herb mixture. Line 8-cup bowl or mold (about 11 inches at upper diameter) with plastic wrap. Press two-thirds of mixture into bowl, spreading to 1-inch thickness over sides and bottom. Press stuffing into cavity; top with remaining tofu mixture, spreading evenly over stuffing. Press down firmly with back of spoon. Lightly grease a large baking sheet. Turn tofu turkey out onto baking sheet. Remove bowl or mold, and then gently peel off plastic wrap.

FOR THE BASTING LIQUID:
In bowl, whisk together sesame oil and tamari. Brush 1 tablespoon of liquid lightly over tofu turkey. Cover with foil and bake in preheated 400 degree F oven 1 hour. Remove foil; baste turkey and return to oven for 30 minutes, basting every 10 minutes, until `skin' is golden brown.

MEANWHILE, MAKE THE CRANBERRY SAUCE:
In small saucepan combine cranberries, apple juice, maple syrup, agar-agar and salt. Bring to a boil, reduce heat and simmer about 7 minutes or until agar is dissolved. Transfer to food processor and pulse just until chunky. Place in serving bowl, cover and let cool to room temperature.

TO PREPARE THE MUSHROOM GRAVY:
Heat oil in large skillet over medium-high heat. Add onion and mushrooms; cook about 7 minutes or until moisture has evaporated and mushrooms begin to brown. Stir in miso; sprinkle with flour and cook 2 minutes or until flour has coated mushrooms. Whisk in 2 cups water, wine and tamari sauce. Bring gravy to a boil, reduce heat and simmer, stirring frequently for about 10 minutes or until thickened. To serve, transfer tofu turkey to platter using two spatulas. Serve in 1/2-inch thick slices, accompanied by gravy and cranberry sauce.

* Dark sesame oil is sometimes called toasted sesame oil and can be found in most supermarkets and health food stores.

**Agar-agar flakes are sold in most health food stores and act like gelatin to thicken the cranberry sauce.

***White miso is a paste also sold in health food stores.

Makes 14 servings
From: The Toronto Star, October 6, 1999
Adapted from source: New Vegetarian Basics by Nettie Cronish