Thanksgiving Unturkey [stuffed tofu]

Here is my favorite Thanksgiving main course:

Roasted Stuffed Tofu Un-"Turkey"
[serves 12 to 16 people]

Tofu "Turkey": 
5 lbs firm tofu, drained
6 tsp powdered vegetable broth
4 to 5 tsp garlic powder
optional: 1/2 tsp salt [or vegetable powder if no salt]

Stuffing:

4 to 5 tsp chopped garlic
1 cup chopped onions
1-1/2 cups chopped celery
6tsp margarine or olive oil
7 to 8 tbsp "poultry seasoning"
1/4 cup soy sauce
8 cups whole wheat bread, cuped or packaged stuffing mix
1/2 to 3/4 cup egetable broth
1-1/2 cups fresh chopped parsley
garlic powder
pepper and salt to taste

Basting Liquid:

1/4 cup olive oil
1/2 cup vegetable broth
1/3 cup white wine
1/2 tsp tamari [soy sauce]
1/2 tsp poultry seasoning
1/2 tsp garlic powder
                
   Drain tofu in colander for 1/2 hour.  Transfer to large bowl or pot and mash tofu with potato masher and fork.  Sprinkle the vegetable powder and garlic powder [and salt, if desired] on the mashed tofu and work in thoroughly with a form and/or hands to distribute evenly.  The mixture should be as smooth as possible, almost like dough.

Line a 12 inch [diameter] colander with a large piece of clean, wet cheesecloth.  Press th mashed tofu into the colander and even out the top.Cover with the overlapping cheesecloth and place a round plate or board on top.  Place a 5-lb. weight on plate and let tofu sit for at least 1 hour to drain.

To make stuffing, sauté garlic, onions and celery in margerine or oil until they start to brown.  Add the poultry seasoning [more for plain bvread, less for stuffing mix] and soy sauce.  Cover and cook 5 minutes.  Add to bread cubes or stuffing mix with parsley and enough vegetable broth to moisten.  Mix well.  Taste to see if you need more poultry seasoning.  Add garlic powder and pepper to taste.

Remove th weight plate and top layer of cheesecloth from the tofu. Hollow out the tofu to approximately 1 inch on sides and bottom of colander [it can be a little thicker at the bottom].  Pack in as much stuffing as it will hold [loosely, because it expands.], then cover with remaining tofu and pat down firmly.  Bake extra stuffing in a lightly oiled loaf pan covered with foil for the last 45 minutes of roasting time.

Oil the op of the tofu and sprinkle with a little garlic powder and poultry seasoning.  Then, invert the stuffed tofu onto an oiled cookie sheet or pan, flat-side down,.

Prepare the basting liquid and pour some over it and make a "tent" with aluminum foil to cover the "turkey."

Roast in a 400degree pre-heated over for 1 hour.  Remove the foil, baste again, and roast one more hour uncovered, until the "skin" is golden brown. Baste 2 ato 3 more times during the second hour.

When tofu is one, let sit for 5 to 10 minutes.  Then, remove toa platter with two large spatulas.  Garnish with parsley. Serve in thick slices with some of the estra stuffing on the plate.  Pour the white wine and mushroom gravy over it.

NOTE:  You can prepare the tofu and stuffing the night before, except for the roasting, andstore the colander in the refrigerator overnight [on a plate because it will drain].  Then baste it and put it in the ove3r for a few hours in adance of the meal.  You can also roat it for 1-1/2 hours in the morning and then finish roasting it right before dinner.  I find that the texture improves when it is allowed to sit for a while and is then reheated.  The left-overs are delicious slilde cold or heated and topped with leftover gravy.

White WIne Sauce with Mushrooms

5 to 5 tsp minced garlic
1 chopped onion
1 cup finely chopped mushrooms
8 tbsp margerine or oil
8 tbsp whole wheat flour
6to 6-1/2 cups vegetable broth [made with powdered stock and water]\1-1/2 to 2 cups white or sherry wine
dried parsley and garlic powder

Sauté vegetables in margerine or oil until lightly browned.  Add more oil if you need it.  Add flour and mix in with vegetables and cook 2 to 3 minutes on low heat.  Add the broth and stir until smooth, cooking on a very low heat. Add wine and stir.  Add a fefw tbsp. of dried parsley and a little garlic powder to taste.  Simmer for 10 to 15 minutes.

This can also be made in advance and re-heated.  If it needs thinning, add a little more wine or broth.  If it needs thickening, mix one tbsp flour with a little water and then add to sauce.