Thanksgiving Day Tofu

Thanksgiving Day Tofu_165310.jpg

Thanksgiving Day Tofu with sage dressing

This is a superb substitute for the traditional Thanksgiving turkey. If you are looking for accompaniments, the sautéed Brussel Sprouts with Walnut oil (page 197) and Cranberry Apricot Chutney (page 177) from “The Classical Vegetarian Cookbook” are ideal choices.  The cookbook is available online at

Yield: 8 servings (1 medium loaf )

extra firm tofu, drained and pressed to release water
arrowroot or cornstarch
Nutritional Yeast
ground white pepper
agar flakes (or 1 teaspoon agar powder)
Sage Dressing (see below)

2 pounds
2 Tablespoons
3 Tablespoons
1 teaspoon
¼ teaspoon
1½ teaspoons
1 recipe

Preheat oven to 350°F.

Wash tofu, pat dry, and cut into small pieces. Put the tofu, arrowroot/cornstarch, nutritional yeast, salt, pepper, and agar flakes (or powder) in a food processor and blend to a smooth paste.

Oil and flour an 8½ x 4 x 2¾-inch loaf pan (or oil and line with parchment). Set aside 1 cup of the tofu paste, and spread the remaining paste in a thin layer (approximately ½-inch thick) inside the pan, lining the bottom and all four sides. Firmly but gently press the Sage Dressing into the pan, being careful not to displace the tofu “liner”. Cover the dressing with the remaining tofu, carefully sealing the edges. Cover the pan with foil, making certain the foil doesn’t come in contact with the tofu as the tofu will eat into the foil.

Bake loaf for 35 to 45 minutes or until temperature at center of loaf reaches 160° F.  Remove from oven and allow to cool for about 20 to 25 minutes. Unmold, slice, and serve hot with a sauce of your choice.

Sage Dressing

Yield: 2 cups

onion, finely diced
celery, finely diced
carrot, finely diced
garlic, minced
unrefined corn oil
ground sage
basil, chopped
ground black pepper
vegan chicken-style or vegetarian broth powder
whole wheat or white bread crumbs
cooked Red Kidney Beans, rinsed
dry sweetened cranberries, coarsely chopped
pecans, roasted and coarsely chopped
white flour

½ cup
½ cup
½ cup
1½ teaspoons
2 Tablespoons
½ teaspoon
¼ teaspoon
⅛ teaspoon
2 tablespoons
1 cup
2 cups
½ cup
¼ cup
¼ cup
2 tablespoons

Heat pan over medium heat and sauté the onions, celery, carrots, and garlic in oil for 5 minutes. Add the sage, basil, salt, pepper, and broth powder and continue cooking 5 minutes longer. Add the water and bring to a simmer. Stir in the bread crumbs, cranberries, kidney beans, pecans, flour, and mix. Cook briefly until mixture is firm then remove from heat.