Stuffed Tofu Loaf With Mock Turkey Gravy

Most of us have grown up with flesh “foods” as the center of our meals. The good news is we don’t have to eat them for proper nutrition. We can live without flesh foods! We, not the food manufacturers and advertisers, decide what we eat.

I give you many reasons why it is desirable and advisable to exclude meat and eggs from your diet. I would also like to help you do just that by sharing recipes that can be excellent replacements. When I first became a vegetarian, all I could think of making were peanut butter sandwiches and green salads. Over time I gradually gathered, tried, and tested different vegetarian dishes to prepare meals that were tasty and filling for myself. Now with children and a hungry husband to cook for also, I’ve found the following recipes to be overall “winners” with my family. I hope you enjoy them!

My kids have all been raised on a vegetarian diet. This mock turkey recipe is an all-seasons family favorite.

1. The Loaf

6 c. mashed firm tofu

1/4 c. soy sauce

2 Tbsp. vegetable oil

2 Tbsp. whole wheat flour

1/2 tsp. thyme

1/2 tsp. savory

1/2 tsp. asafetida OR 1/2 c. diced onion

2 tsp. basil

1/2 c. nutritional yeast

Preheat oven to 350 degrees. Oil a bread pan. Prepare stuffing (see following recipe). Combine all 9 ingredients together in a bowl and mix well. Press about 2/3 of the mixture in an oiled bread pan so the tofu is about 1” thick on bottom and up the sides of the pan. Stuff the center with stuffing and top with the remaining tofu mixture. Bake at 350 degrees for 30 minutes. Serve hot with gravy or cranberry sauce. Save leftovers to slice and use in sandwiches. Serves 6 – 8.

 2. The Stuffing

1/2 c. chopped walnuts or sunflower seeds

2 c. whole grain bread cubes and/or cooked brown rice

2 Tbsp. butter or margarine

1/4 tsp. asafetida and 1 cup chopped celery OR 1 c. diced onion

1/2 c. tomato sauce

1 tsp. sage

2 Tbsp. chopped fresh parsley

1/2 tsp. thyme

1/2 tsp. Spike or other vegetable seasoned salt

Combine first 2 ingredients in a bowl. Saute next 2 (or 3) ingredients together in a large skillet till celery or onion becomes translucent. Add next 5 ingredients, mix with nut and grain mixture, and stuff Tofu Loaf immediately.

3. The Gravy

1/4 c. butter or margarine

1 c. garbanzo (chickpea) flour

1 tsp. basil

1/2 tsp. thyme

1/2 tsp. black pepper

3 c. water

1/4 c. soy sauce

2 tsp. lemon juice

2-3 Tbsp. nutritional yeast

Combine first 5 ingredients, stirring constantly over medium-high flame till lightly toasted. You may have to mash it with back of a spoon. When toasted, gradually add water, stirring constantly to prevent lumping. (A whisk is ideal.) When blended, add last 3 ingredients and mix well. Makes about 1 quart.