Thanksgiving Day Tofu (#2335)

Serves
Ready
4
1
Hours
Prep
Cook
20
Minutes
40
Minutes
Categories
Holidays Vegetarian Healthy
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Ingredients

  • 1 1/2 pounds Tofu
  • 2 tablespoons Arrowroot Flour
  • 3 tablespoons Flavouring, Oil-Based Vogue Vegy Base
  • 3/4 tsp Sea Salt
  • 1/4 tsp White Pepper
  • 1 1/2 tsp Agar Flakes
  • 1 tsp Agar Powder
  • 2 tablespoons Barley Malt Syrup
  • 2 tablespoons Water

Dressing

  • 1/2 cup Onions diced
  • 1/2 cup Celery diced
  • 1/2 cup Carrots diced
  • 2 Garlic Cloves
  • 2 tablespoons Corn Oil
  • 1/2 tsp Sage ground
  • 1/4 tsp Basil dried
  • 3 tablespoons Flavouring, Oil-Based Vogue Vegy Base
  • 1 tsp Sea Salt
  • 1/8 tsp Black Pepper
  • 1 cup Water
  • 2 cups Bread cubed

Directions

  1. Wash the tofu, pat it dry, and cut it into small pieces.
  2. Put the tofu, arrowroot, soup base, salt, pepper, and agar flakes in a food processor and blend to a smooth paste.
  3. Oil and flour the loaf pan (or line it with baking liner paper after oiling).
  4. Spread a layer of tofu paste inside the pan, lining the bottom and all four sides.
  5. Use all but about 1 cup of the paste.
  6. Firmly but gently press the dressing into the pan, on top of the tofu paste.
  7. Try to avoid displacing the tofu. Cover the dressing with the remaining tofu, carefully sealing the edges.
  8. Cover the pan with foil, making certain the foil doesn't come in contact with the tofu.
  9. Bake in a preheated oven at 350° f (180° c) f for 30 to 40 minutes.
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