Other Recipes
Roasted Veggie Turkey
aka Tofu Roulade/Tofu Turkey

Directions:
For the stuffing, melt the margarine in a large pot. Add the onions, garlic, celery and herbs. Cook 5 to 8 minutes over medium heat. Season with salt and pepper. Add the croutons and parlsey, and cook 1 to 2 minutes more. Check to see if you need a little more stock or water; the stuffing should be just lightly moistened throughout. Remove from the heat, set aside and cool.

Note: The key to this recipe is the stuffing needs to be somewhat stiff, not mushy. You can use your favorite stuffing as long as it is tight and solid.

Drain the tofu and mash in a medium bowl with the remaining roulade ingredients. Puree the tofu mixture in a food processor and season to taste. (You may have to do this in 2 batches, depending on the size of your machine.) The puree will be thick. Place a 12-14 inch long sheet of plastic wrap on the table. Pour out the mixture onto the plastic wrap, and pat it down into an oblong shape with a spatula. Place another sheet of wrap the same size as the first sheet over the top of the tofu mixture, and roll smooth with a rolling pin into a 5x10 inch rectangle.

Preheat the oven to 350 degrees F. Remove the top piece of plastic. Place cooled stuffing down the middle of the tofu, lengthwise. Fold both sides of the tofu over the middle to cover the stuffing . Twist the ends of the plastic wrap. Wrap the roulade again in foil twisting the ends. Place the tofu roll on a baking sheet, and bake 1 to 1-1/4 hours. (The plastic wrap will not melt, and it will help the roulade to keep its shape.) Let it set before unwrapping and slicing. Serve with Diner Gravy (see December newsletter) and enjoy!

Serves 4-6.