Tofu Turkey II Recipe
- 1 pound firm tofu
- 1 teaspoon salt
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried savory
- 1/4 teaspoon pepper
- 1 (12 ounce) package dry bread stuffing mix
- 2/3 cup water
- 1/4 cup soy margarine
- 1 slice bread, cubed
- 1/2 teaspoon sage
- 2 tablespoons water
- 5 tablespoons vegetable oil, divided
- 1 teaspoon barbeque sauce
- 1/2 teaspoon prepared mustard
- 1 tablespoon orange jam
- 1 teaspoon orange juice
- 1 tablespoon sesame seeds
- 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.
- 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.
- 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.
- 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.
- Bake in preheated oven for 30 minutes.
- 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.
- Broil for 3 to 5 minutes, or until tofu is browned and crispy.
