Slow-Baked Thanksgiving Tofu [gluten-free, vegan]

Thanksgiving is around the corner and as the leaves change, the cooler weather sets in, and soups replace salads, we start to think about gearing up for fall, preparing for the holidays, and gathering family and friends for harvest-themed dinners.

Thanksgiving Tofu

Though Thanksgiving generally centers around carving the turkey, there are plenty of meat-free dishes for those who want have a healthy, well-rounded meal with fall flavor shining through—and are vegan-friendly, too.

Thanksgiving combines two of my favourite things—family and food—and loading your dish with local, fresh ingredients, making dishes everyone will love, and keeping it fresh and healthy will make for a feast you’ll make again and again, regardless what you’re serving.

Slow-Baked Thanksgiving Tofu

Thyme and sage, along with celery and carrot, remind me of the makings of a good Thanksgiving stuffing. Be sure to press out as much liquid from the tofu as possible, which helps it absorb the flavors of the other ingredients. This recipe easily can be doubled and tripled.

Serves 2

1 (175g/6.1oz) block super-firm tofu
1/2 cup (120mL) celery, diced
1/2 cup (120mL) carrots, peeled and diced
2 shallots, diced
1 to 2 cloves garlic, minced
1/4 cup (60mL) vegetable broth or mushroom broth
2 tablespoons (30mL) extra-virgin olive oil
2 tablespoons (30mL) apple cider vinegar
2 teaspoons (10mL) dried thyme leaves
1 teaspoon (5mL) ground sage
Sea or Himalayan salt
Freshly ground pepper to taste

Cut the tofu cross-wise three times to make three slabs. Wrap in paper towels and put on a cutting board. Put a heavy object (such as a plate with a few canned goods on top) on top of it to press out excess liquid. Let sit about 1/2 hour, changing paper towels when they are soaked through.

Preheat the oven to 425 F. After the tofu is pressed, cut each slab into nine cubes. Put in a small glass baking dish with celery, carrots, shallots, and garlic. Add the broth, olive oil, cider vinegar, thyme, sage, and salt and pepper. Mix well. Cover with aluminum foil and bake for 30 minutes. Remove the foil, stir the mixture, and bake for an additional 30 to 45 minutes until browned and crispy.

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4 thoughts on “Slow-Baked Thanksgiving Tofu [gluten-free, vegan]

  1. Pingback: The “I Love Thanksgiving” Round-up [gluten-free, vegan, mostly soy-free] | whisking & writing

    1. Laurie @ Whisking & Writing Post author

      I’ve never had Tofurkey or Field Roast or Seitan or any of those, but I do like the tofu!

      Reply

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