These were a pretty addition to my Thanksgiving feast, and they require next to no time to prepare. Freezing the tofu gives it a spongy texture and allows you to extract more water from the tofu.
1 block firm tofu, frozen, then thawed
3/4 c stuffing
1/4 c maple syrup
1/4 c vegetable broth
2 T vegetable oil
1 clove garlic, minced
1/2 t onion powder
a pinch cayenne
- Squeeze as much water as you can from the tofu while still keeping it in tact. Cut tofu into four cubes. Use a small spoon or apple corer to hollow out the middle of each cube to within 1/4 inch of the cube's bottom.
- Combine syrup, broth, oil, garlic, onion powder, and cayenne, and pour this mixture over the tofu. Marinate in the refrigerator for at least an hour, then drain.
- Spoon stuffing into the hollow of each cube, and bake at about 425 degrees for about 25 minutes or until tofu is golden.