5 pounds medium-firm organic tofu
2 TBSP of Vegetarian or No Chicken (Superior Touch Better than Bouillon – purchased at most health food stores) mixed with 2 cups warm water
OR
2 cups vegetable or no chicken broth (Imagine or Pacific Brand)
1 cup nutritional yeast (purchase at the health food store)
2 TBSP or McKays Chickenless Seasoning (optional or you can use Granulated Onion instead)
1/3 cup Toasted Sesame oil
1/3 cup Tamari (or soy sauce)

Directions

Crumble tofu into pieces and place layers crumbled tofu between clean towels and put a heavy object on top to squeeze out some of the water. Do this for 15-30 minutes.

While waiting, in a large bowl mix, place broth, nutritional yeast and McKays Chickenless Seasoning. After 15-30 minutes place tofu into the broth mixture and mix thoroughly.

In a medium-sized colander, line it with a single layer of moistened cheesecloth, but ring it out before lining it onto the inside of the colander. Transfer tofu to colander. Press tofu so it flattens up against the cheesecloth inside shaping it to the bowl shaped colander. The tofu becomes 1-2 inches thick up against the colander. Reserve 1-2 cups of tofu mixture.

Press bowl that fits inside the colander to push up against the tofu (if you have one) or press your fingers up against the tofu until it looks even and flat.

Fill the empty cavity with your favorite stuffing. Gently pack in stuffing loosely (you want air-flow) and cover the base with 1-2 cups reserved tofu mixture. Pat down so surface is flat.

Oil or spray a cookie sheet or large baking pan with oil spray; place pan over colander and flip over so that the base of the filled tofu mound is down on the pan. Remove cheesecloth from the tofu mound.

Mix sesame oil and tamari to use as a basting liquid. Brush the tofu mound with the sesame oil & tamari.

Bake uncovered at 375F for 1 hour and 15 minutes. Baste every 15 minutes, until top becomes golden brown.

Remove from oven and use two spatulas to slide the tofu mound onto a serving platter. Decorate with orange slices, cranberry sauce and serve with gravy and your Thanksgiving side dishes.

Recipe by Atma K. Khalsa 11/14/10

Sauce:
1/2 cup hot water
1/2 cup almond butter or peanut butter
1/4 cup cider vinegar
2 tablespoons tamari soy sauce
2 tablespoons blackstrap molasses
1 teaspoon cayenne

Saute:
1 pound broccoli
2 teaspoons ginger
4 cloves garlic
1 pound tofu, cubed
2 cups onion, thinly sliced
1 cup cashews, chopped
3 tablespoons tamari soy sauce
2 scallions, chopped

Directions:

Sauce:
In small saucepan, whisk together almond butter and hot water until you have a uniform mixture. Whisk in remaining sauce ingredients and set aside.

Saute:
Stir-fry half the ginger and half the garlic in 1 tbsp. oil.

2 cups cooked chickpeas
1 pkg. soft tofu, drained
1/4 cup tahini paste
2 tbsps. lemon juice
1 small clove garlic, minced
1/2 tsp. ground cumin
1/2 tsp. salt
hot pepper sauce to taste, optional
1 pkg. large whole-wheat flour tortillas
1/2 cup chunky salsa
1 cup shredded lettuce
1/2 cup diced tomato

Methods:

In food processor bowl, pulse chickpeas until coarse. Add tofu, tahini and lemon juice. Puree until smooth. Add garlic, cumin, salt and hot pepper sauce, if using and pulse until combined.

Divide mixture evenly among centre of tortillas. Top with salsa. Sprinkle centre of each tortilla with lettuce and tomato. Roll up and enjoy.

Tip: For an added kick you can use a spicy salsa. Makes 10 tortillas.

15 uncooked jumbo pasta shells
1 1/2 cups silken firm tofu
3 tablespoons grated Romano cheese, divided
2 garlic cloves, peeled
1 10 ounce pkg. frozen chopped spinach, thawed and squeezed dry
1 14 1/2 ounce can Italian diced tomatoes, drained
1 8 ounce can tomato sauce
1/4 cup dry red wine or vegetable broth
1/2 cup shredded part-skim mozzarella cheese

Methods:

• Cook pasta shells according to package directions. Meanwhile, in a blender, combine the tofu, 2 tablespoons Romano cheese and garlic and cover and process until smooth. Add 1 tablespoon of water if mixture is too thick.
• Add spinach and process until blended. Drain shells, stuff with tofu mixture.
• In a small bowl, combine the tomatoes, tomato sauce and wine or broth. Spread about 1/2 cup sauce in an 11 x 7 x 2 inch baking dish coated with nonstick cooking spray. Arrange stuffed shells over
  sauce. Top with remaining sauce.
• Cover and bake at 350 degreesfor 25 minutes. Uncover and sprinkle with mozzarella and remaining Romano cheese. Bake 8 to 10 minutes longer or until shells are heated through and cheese is melted. Yields 5 servings.

Ingredients:

250 gr tofu/tahu (bean curd)

250 gr tempeh

2 onions

5 cloves garlic

3 tbsp palmsugar

1 tsp terasi bakar (shrimp paste)

2 tbsp kecap manis (sweet dark soy sauce)

1 tsp salt

2 salam leaves

2 red lomboks (large chilies)

5 cm laos (galangal)

1 tsp asem / tamarinde

3 tbsp water

Oil

500 ml water + 2 tsp salt

Preparations:

§   Mix the water with the salt.

§   Cut the tempeh into dice sized pieces and add it to the water for 5 minutes. Then drain.

§   Cut the tahu/tofu in dice sized pieces.

§   Heat in a wok the oil and fry the tempeh and the tahu/tofu golden brown.

§   Mix the asem with the 3 tbsp water.

§   Pound or grind the laos into a paste.

§   Cut the onions, the lomboks and the garlic fine.

§   Heat in a wok 3 tbsp oil and fry the onions, de garlic, the laos/galangal and the salam leaves for 3 minutes.

§   Then add the terasi and the lomboks and fry this for 1 minute.

§   Add the kecap, palmsugar, asem, water and the salt and let in simmer slowly for 2 minutes.

§   Then add the tempeh and the tahu/tofu and let in simmer for a few moments.