Vegan Tofu “Turkey” Casserole
2 pkgs Nasoya Firm Tofu, crumbled and drained
1 pound fresh mushrooms minced
2 ½ cups boiling water
2 vegetarian bullion cubes
¼ cup soy sauce
2 tbsp vegan Worcestershire
1 clove garlic finely minced
3 tbsp agave nectar
3 tbsp oil (to sauté the mushrooms and tofu)
¼ cup oil (to sauté the celery, onion and garlic)
1 large onion, chopped
1 ½ cups celery, chopped
2 cloves garlic minced
1 large apple cored and chopped
½ cup dried cranberries
½ cup toasted chopped pecans
1 tablespoon poultry seasoning
2 tablespoons fresh chopped sage
3 cups day old bread, cut into bite size pieces
½ to 1 cup prepared vegetable broth
Preheat the oven to 375° F.
Combine the hot water with the bullion cubes, soy sauce, Worcestershire sauce, garlic and agave nectar. Cool to room temperature. Add the crumbled drained tofu and marinate for 1 hour. Meanwhile sauté the minced mushrooms in 1 tablespoon oil.
Next prepare the stuffing. Sauté the onion, celery and garlic in 4 tablespoons of oil until soft. Mix the sautéed vegetables with the apple, cranberries, pecans, seasonings, and stuffing. Gradually add the prepared vegetable broth just to moisten, Do not make the stuffing soggy.
Drain the tofu and press out any excess liquid. Cook the tofu in 2 tablespoons oil over high heat until it begins to turn golden. Add the cooked mushrooms to the tofu.
Lightly oil a 2 quart casserole pan. Press half the stuffing into the bottom of the pan. Press the tofu mixture on top of the stuffing. Top with the remaining stuffing mixture, press down. Cover loosely with foil.
Bake for 15 minutes. Uncover and invert onto a cookie sheet, bake an additional 15 minutes until heated through and browned on top.
Recipe provided by Nasoya