Easy Tofu Turkey Loaf
By Lucia Tiffany, MPH, RN, CLC
For more from Lucia, visit The Harvest Cook website.
Pineapple Cranberry Stuffing
- Mash tofu or mix well with hands. Be sure that all of the lumps are out. Add the salt, oregano and onion and mix well.
- Place in a large cheesecloth folded into 2-4 layers and wring out all the liquid that you can. Might be as much as a cup. You can the cheesecloth in a colander with a weight it and put it in the fridge for a while to drain if you want, but if in a hurry just do the wringing and then place the pressed tofu in a large mixing bowl.
- Divide the tofu into two portions.
- Line a sprayed 10×13 casserole dish with about 6 sheets of phyllo, spraying each layer lightly before placing the next. Overlap them so that there is some extra that hangs over all four sides of the dish.
- Press 1⁄2 the tofu into the bottom of the casserole dish. Should be a layer about 3⁄4 inch thick. Press it firmly to help it hold together.
- Cover this layer with a good layer of the stuffing, about the same thickness.
- Put the rest of the tofu in the top layer and press down firmly. Drizzle about 1⁄2 of the basting sauce over the top. Make a top crust with the rest of the phyllo sheets, using a pastry brush to bursh lightly with the rest of the basting sauce. Save a bit of basting sauce for the very top sheet and the next basting during the baking. Use the extra phyllo that overlaps the edge of the dish to make a roll around the top edges like the edge of a crust. Brush all with the basting sauce.
- Cover the loaf with foil and bake at 400°F. for 1 hour. Remove foil. Baste again and return to 350°F oven until lightly browned. Remove from oven and baste one final time. Allow to cool slightly.
- Cut into squares and serve with the gravy of your choice (Portobello Mushroom Gravy is fantastic) and cranberry sauce. This recipe makes great leftovers and is also great in sandwiches.