Homemade Tofurkey with Brown Rice Stuffing

Name: Homemade Tofurkey with Brown Rice Stuffing
Prep time: 16 h
Cook time: 16 h
Total time: 16 h
Yield: 10
Cuisine: Global
Ingredients: 10 servings Freshly ground black pepper; 237 milliliters mushroom broth; 177 milliliters long-grain brown rice; 2 mediums celery stalks, small dice; 340 grams cremini mushrooms, stems trimmed, halved if large, and sliced 1/4-inch thick; 1 teaspoon Dijon mustard; 2 kilograms packages extra-firm tofu, drained; 1 teaspoons finely chopped fresh sage leaves; 2 teaspoons finely chopped fresh thyme leaves; 10 servings Kosher salt; 10 servings Olive oil, for coating the pan; 1 Tbsp finely chopped fresh Italian parsley; 1 teaspoon red wine vinegar; 3 mediums shallots, small dice; 2 Tbsps soy sauce; 118 milliliters water; 1 teaspoon white miso

Homemade Tofurkey with Brown Rice Stuffing is a gluten free and vegan main course. One serving contains 318 calories, 16g of protein, and 20g of fat. This recipe serves 10. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up wine vinegar, sage leaves, miso, and a few other things to make it today. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes approximately 16 hours.

Instructions

Place a colander inside a large bowl and line it with two layers of ultrafine cheesecloth; set aside.Using your hands, break the tofu into roughly 2-inch pieces.

Ingredients you will need

Tofu

Equipment you will use

Cheesecloth

Colander

Bowl

Place about half of the tofu in a food processor fitted with a blade attachment.

Ingredients you will need

Tofu

Equipment you will use

Food Processor

Add the miso, salt, thyme, pepper, soy sauce, and sage and process, scraping down the sides of the bowl as needed, until the mixture is very smooth, about 2 minutes total.

Ingredients you will need

Soy Sauce

Pepper

Thyme

Miso

Sage

Salt

Equipment you will use

Bowl

Transfer to a large bowl. Process the remaining tofu until smooth.

Ingredients you will need

Tofu

Equipment you will use

Bowl

Transfer to the bowl with the tofu-miso mixture and stir until evenly combined.

Ingredients you will need

Miso

Tofu

Equipment you will use

Bowl

Place oil in a medium saucepan with a tightfitting lid and set over medium heat. When it shimmers, add shallots, celery, thyme, and sage, season with salt and pepper, and cook, stirring occasionally, until shallots just begin to soften, about 3 minutes.

Ingredients you will need

Salt And Pepper

Shallot

Celery

Thyme

Sage

Cooking Oil

Equipment you will use

Sauce Pan

Add mushrooms and cook, stirring occasionally, until softened, about 3 minutes more.

Ingredients you will need

Mushrooms

Add brown rice and stir to evenly combine.

Ingredients you will need

Brown Rice

Add broth and water and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender, about 50 minutes. (If the rice has not absorbed all of the liquid, continue to cook, uncovered, until the liquid is absorbed, then replace the lid.)

Ingredients you will need

Broth

Water

Rice

Heat the oven to 375°F and arrange a rack in the middle. Coat a 9-inch springform pan with oil and place on a baking sheet.

Ingredients you will need

Cooking Oil

Equipment you will use

Springform Pan

Baking Sheet

Oven

Remove the colander from the refrigerator.

Equipment you will use

Colander

Remove the weights and plate and peel away the cheesecloth from the top of the tofu. Using a 1-cup measure, transfer 4 cups of the tofu mixture from the colander to the springform pan and, using a rubber spatula, spread into an even layer. Arrange the stuffing in an even layer over the tofu, leaving a 1/2-inch border.

Ingredients you will need

Stuffing

Spread

Tofu

Equipment you will use

Springform Pan

Cheesecloth

Colander

Spatula

Spread the remaining tofu in an even layer over the stuffing, completely covering it, and smooth it to the edge of the pan. Using a pastry brush, coat the top with a thin layer of the glaze.

Ingredients you will need

Stuffing

Glaze

Tofu

Equipment you will use

Pastry Brush