April 23, 2009


3 each 14 oz packages firm tofu

For basting liquid:

1/4 cup sesame oil

1/8 cup soy sauce

For cornbread stuffing:

1/2 tablespoon sesame oil

1/2 cup diced onion

1/2 cup diced celery

1 teaspoon sage

1 teaspoon thyme

2 teaspoon parsley

1 1/2 cups whole wheat bread, cut into 1 inch cubes

1 cup cubed cornbread, cut into 1 inch cubes

Salt and pepper to taste

1/4 cup vegetable broth

1/3 cup walnuts or pecans (optional)

For gravy:

1 tablespoon olive oil

1/2 onion, small diced

1/2 cup sliced button mushrooms

2 1/2 tablespoons flour

1 cup vegetable broth

1/4 cup water

1/4 cup soy sauce


One hour before cooking, mash the tofu to resemble ground turkey and pack it into a colander lined with cheesecloth or a clean towel. Place the colander over a large bowl to catch the liquid from the tofu. Weight it down with a heavy object such as a can or jar on top of a bowl or small plate. Please note: not all liquid will be released.

Combine sesame oil and soy sauce in a small bowl, whisk together. Reserve.

Preheat the oven to 400F/200C/gas mark 6. Oil a glass baking pan. Press a layer of drained tofu into the bottom of the pan. Spread the cornbread stuffing on top of the tofu, in an even layer. Layer the remaining tofu on the top. Drizzle 3/4 the sesame oil and soy sauce mixture on the top of the casserole. Cover with foil and bake for 40 minutes. Remove the foil, drizzle remaining soy-sesame mixture over the top and return to the oven. Cook, uncovered, for 20 minutes more, or until golden brown. Cut into squares and serve with gravy.

Cornbread Stuffing

Heat the sesame oil in a medium size saute pan over medium heat. Add onion and celery and cook until translucent, about 5-7 minutes. In a large bowl, combine herbs, cubed breads and salt and pepper. Add the vegetables and stir together. Pour vegetable broth over the mixture to moisten. Add nuts if desired. Taste for seasoning, adjust with salt and pepper if necessary.


Heat oil in a medium size sauce pan over medium heat. Add the onions and saute until soft, about 10 minutes. Add the mushrooms and saute for 1 minute more. Shake the flour, broth and water together in a jar and add this to the onions mixture. Mix in the soy sauce and cook, stirring constantly, until it reaches gravy consistency. Taste for seasonings.