5 lbs firm or extra firm tofu
3/4 cup sesame oil
1/2 cup soy sauce
You can make more sesame oil and soy sauce to use as a marinade as the tofu turkey baste. This helps brown and give it more flavor. I personally like to make it a day ahead and just reheat in the oven, but that’s just my personal choice.
Mash tofu well (I usually press the tofu to get most of the moisture out of it) and mix with 1/3 of the sesame oil and soy sauce. Line an 11” colander bouncy castle with a single layer of moistened cheesecloth. Transfer tofu to colander. Press tofu against the colander to about 1 inch thickness, and fold edges of cheesecloth over it. Place a cake tin or other flat object over the surface of the tofu and weigh it down with a heavy object to press the liquid from the tofu. I find very little moisture comes out it if you press it in advance.
After the tofu has drained for 1 hour or more, hollow out to within 1 inch of the colander. Fill the cavity with your favorite stuffing, or use the stuffing recipe below. Pack in stuffing and cover with remaining tofu. Pat down so surface is flat and firm. Oil a roast or turkey pan, place pan over colander, and flip over so that flat surface of filled tofu faces down. Remove cheesecloth.
Mix remaining sesame oil and soy sauce to use as a basting liquid. Baste tofu with liquid and bake covered at 400 degree for 1 hour. Remove bouncy castle for sale cover, baste, and return to oven to bake uncovered until top becomes golden brown, about one hour more. Baste often during remaining cooking time. It slices much better if it is chilled first and then reheated.
Dressing
1 batch of corn bread or package of cornbread dried stuffing. Cornbread recipe below with 1 pack. Pepperidge Farm Herb Stuffing and as follows.
3 ribs of celery, chopped
1 ½ onions chopped
1 bell pepper, chopped
7-8 mushrooms, sliced
1 14 oz can veggie broth (my stuffing packages were large so I used three)
2 sticks margarine
1 package slivered almonds
1 tsp. sage
1 Tbs. poultry seasoning
Saute onions, pepper, mushrooms in margarine, and add sage and poultry seasoning.. Mix with some of the veggie broth and with stuffing. Add enough broth to moisten bread. Add slivered almonds. Use in tofu above or put in bowl and bake at 375 degrees for 35 or 40 minutes.
Cornbread for dressing
¼ cup vegetable oil
4 tsp baking powder
1 cup flour
½ tsp salt
1 cup cornmeal
2 tsp sugar
1 cup water
Heat oven to 400 degrees. Mix dry ingredients together. Add oil and water and mix until blended. Bake in greased 8 or 9 inch square pan for 30 to 35 minutes.
Mushroom Gravy
2 Tbs. sesame
1 cup flour (put in a dry pan and toasted till lightly browned)
2 onions diced
6 to 7 cups water
6 cups mushrooms, sliced
¾ cups soy sauce
Heat oil and sauté onions and mushrooms. Mix flour with water. Bring to boil over high heat, stirring often. The simmer uncovered over medium heat for ½ hour stirring occasionally. (I blend it at this point, or after it has cooled slightly).
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