TOFU TURKEY
Steps:
- 1.Mash tofu well by using a potato masher or hands. Be sure that all the lumps are out. 2.Line 12 in colander with wet cheesecloth overlapping the sides. 3.Transfer the tofu ot colander, press down and cover the overlapping sides. Place the whole thing in a large bowl. Cover the cheese cloth with a cake tin or flat object that fits inside the colander and place a 5lb weight on the plate. Place in refridgerator 2-3 hours or overnight. 4.Basting Mixture: Mix together sesame oil and tamari, set aside. 5.Stuffing: Heat oil in a large saucepan, over medium high heat. Add leeks, celery, pepper, and mushrooms. Cook mixture 5 minutes, add stuffing mix, broth, cranberries and sage. Stir to moisten, remove from heat and set aside. 6.Preheat over 400 F 7.After pressing and with tofu still in colander, scoop out the center leaving about 1 inch of tofu around the edges and bottom. Place the stuffing in the cavity. Put the scopped tofu mixture over dressing and press down firmly. 8.Flip the formed turkey onto an oiled roasting pan or bking sheet. Remove the cheesecloth. Optionally you can press the sides of turkey to acheive more oval shape (gently). Baste with 1/2 the mixture, cover with fil and bake for 1 hour (baste every 15 minute). Remove the foil and baste again with the remaining mixture (reserve 2 tbsp to baste at the end). Baste every 10 minutes. Return to overn and bake uncovered for 20 to 45 minutes until golden brown. Transfer to serving platter and serve with gravy. 9.Gravy: saute leek in the oil until soft. Add the mushrooms and saute for 1 minute more. Shake the flour, broth, and water in a jar and add this to the leeks and mushrooms. Mix in the soy sauce and stir over medium heat until thick.
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