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.
The Ingredients:
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
The Process:
- 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.
I'm totally trying this for Christmas. Thanks for sharing!
ReplyDeleteKristen, I hope you enjoy them as much as I did!
ReplyDeleteThese look so good, thank you for the recipe. Did you use herb stuffing? I was wondering what the green is. Thought it might be spinach.
ReplyDeleteHi Rachel, the pictured stuffing is made of bread crumbs, lentils, celery, onions, walnuts, herbs, and kale. But I think pretty much any stuffing would be good in these.
ReplyDelete