Daily Random Recipe
INGREDIENTS:
- 6 lb / 2.7 kg firm tofu
Cornbread Stuffing
- 1 cup / 175 g diced onion
- 1 cup / 175 g diced celery
- 1 T sesame oil
- 1/2 t sage
- 1/2 t thyme
- 1 t parsley
- Salt and pepper to taste
- 3 cups / 350 g cubed whole wheat bread
- 2 cups / 225 g cubed corn bread
- 1/2 cup / 100 ml vegetable broth
- 1/2 cup / 75 g walnuts or pecans (optional)
Basting Liquid
- 1/2 cup / 100 ml sesame oil
- 1/4 cup / 4 T soy sauce
Gravy
- 1 onion, diced
- 2 T oil
- 1 cup / 100 g sliced mushrooms
- 5 T flour
- 2 cups / 400 ml vegetable broth
- 1/2 cup / 100 ml soy sauce
- 1/2 cup / 100 ml water
One hour before cooking, mash the tofu and pack it into a colander lined with cheesecloth or a clean towel. Place the colander over a large bowl to catch the liquid from the tofu. Weigh it down with a heavy object such as a can or jar on top of a bowl or small plate.
Cornbread Stuffing
To make the stuffing, sauté the onion and celery in the sesame oil. Mix the seasonings into the cubed bread. Combine everything, adding enough vegetable broth to moisten. Add nuts if desired.
Preheat the oven to 400F/200C/gas mark 6. Press the tofu with your hands to form a hollow center, fill with the stuffing mixture and press down. Flip the tofu onto an oiled baking sheet. Remove the towel or cheesecloth. Baste the tofu with 3/4 of the sesame oil and soy sauce mixture, cover with foil and bake for 1 hour. Remove the foil, baste again with the remaining basting mixture, return to the hot oven, and bake uncovered for 20 minutes or until golden. Transfer to a serving platter and serve with gravy.
Gravy
Sauté the onion in the oil until soft. Add the mushrooms and sauté for 1 minute more. Shake the flour, broth and water together in a jar and add this to the onions and mushrooms. Mix in the soy sauce and stir over medium heat until thick.
Makes 20-24 servings
NOTES:From Fall ’98 issue of PETA’s Animal Times.