You will be so amazed at this moist, low-fat, and compassionate Thanksgiving main dish that you won’t miss the turkey! Start the tofu marinating early in the day to not only infuse it with flavor, but also to fill your kitchen with a welcoming and savory aroma! If you are interested in learning more about healthy, low-fat alternatives, please come to the Cancer Prevention and Survival Cooking Course Nov. 30 from 5:30pm to 7:30pm! WHERE: A & O Lifestyle Cooking, 9265 Activity Road, San Diego SPONSOR: The Cancer Project COST: There is no cost to attend. A suggested donation of $15 can be made in class or online. REGISTRATION: Register online at http://support.cancerproject.org/Cooking_San_Diego_113010. For questions, please contact cooking instructor Tracy Childs at 858-679-3216 or [email protected]. For more information about Cancer Prevention and Survival Cooking Classes, visit www.CancerProject.org or call 202-244-5038.
Ingredients
- 3 lbs firm tofu, drained
- 2 cups vegetable broth or water
- 1 tbl sesame or olive oil Optional
- 1 tsp dried mustard or 1 tablespoon stone-ground mustard
- 2 tbls poultry seasoning
- 1 tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt Optional
- 1 tsp celery seed or celery salt (omit salt if using celery salt)
- 3 tbls nutritional yeast
- ½ tsp paprika or smoked paprika
- 2 bay leaves
- 1 large lemon, juiced
Instructions
Preheat oven to 375. Combine water or broth, Braggs, mustard, lemon juice, sesame or olive oil, nutritional yeast, herbs and spices. Cut tofu into irregularly sized pieces, starting with cutting off the corners. Pieces should be about the size of turkey pieces. Place the pieces in a 3 quart Pyrex-type casserole dish with a lid or in an electric skillet Pour the herb mixture over the tofu and cover. Bake or heat for ½-1 hour, until boiling. Remove from the oven, uncover and allow it to cool and marinate. Stir gently on occasion to coat the tofu with the marinade. Just before serving preheat the oven to 400 degrees, drain the marinade, reserving about ½ cup and place the pieces on an oiled cookie sheet. Bake for 15-20 minutes until browned, turning once and brushing with marinade, or brown in a lightly oiled (if needed) skillet, adding a bit of marinade when needed. The remaining marinade may be used as liquid in stuffing or gravy but be sure to reduce or omit the salt and other spices in the recipe, if necessary.
Added Wednesday, Nov. 10, 2010