Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Tofu | 100g firm | 76 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Sage | 1 tsp ground (0.7g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 5 pounds medium firm tofu
- 1/2 cup sesame oil (no substitutes)
- 1/4 cup tamari
- 5 tablespoons veggie chicken seasoning
- 4 tablespoons brewers yeast
- 1 tablespoon Braggs Aminos (or substitute soy sauce)
- 3 tablespoons sage or turkey seasoning
- 10 to 15 cups dressing
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Directions
Mash tofu well. (For optimal results, blend a firm Chinese style tofu with a smaller portion of Japanese style, such as Mori-Nu Firm.) Mix tofu with all ingredients except tamari, sesame oil and dressing. Line an 11-inch colander with a single layer of moistened cheesecloth. Transfer tofu to colander. Press tofu to flatten, 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 (about 5 lbs) to press the liquid from the tofu.
After the tofu has drained for 1 hour, hollow out to within 1 inch of the colander. Fill the cavity with your favorite stuffing. Pack in stuffing and cover with the 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 sesame oil and tamari to use as a basting liquid. Baste tofu with liquid. Bake covered at 400 degrees F for 1 hour.
Remove cover, baste, and return to oven to bake uncovered until top becomes golden brown, about one hour more. Baste again at least once during remaining cooking time.