Holiday Tofu Loaf
My friends tell me to make this every holiday as the vegan main course. It looks really pretty and tastes great. You can adjust the oil/ juice ratio to suit your fancy, just be sure you baste it throughout the cooking process.
Steps
Drain off excess water from tofu.
In a food processor or with a potato masher , crumble tofu avoiding any large lumps.
Add the vegetable bullion along with 1 tsp each of the sage , rosemary and savory and 1 tbsp of the maple syrup , mix well.
Line a medium sized colander with cheese cloth , fill with tofu mixture.
Cover the tofu mixture with a plate topped with a five lb weight.
Leave tofu to press for at least three hours in the fridge.
In the mean time , prepare your stuffing.
Preheat oven to 375 degrees.
Combine remaining ingredients in a bowl , whisk together and set aside.
After three hours remove the plate and weight from the tofu.
Using a spoon , hollow out the tofu leaving a one inch shell.
Fill shell with stuffing and cover with the extracted tofu.
Pack the tofu layer down , then turn colander right-side up onto a deep baking sheet.
Cover tofu loaf with half of the sauce mixture , being sure to spread the mustard grains evenly over the surface.
Bake until golde.
Ingredients
extra firm tofu, vegetable oil, orange juice, whole grain dijon mustard, low sodium soy sauce, miso, thai chili paste, dried rosemary, dried savory, dried sage, vegetable bouillon granules, maple syrup, prepared stuffing