These tofu turkey roll-ups are friendly for vegetarians, and simple to make. They can be used as an alternative for vegetarians as a main course on Thanksgiving.
- One 14-ounce package firm tofu
- 1/2 Cup white wine
- 1/2 Cup low-sodium soy sauce
- 3 Tablespoons butter, melted
- 4 Pinches of poultry seasoning
- 2 Cups prepared stuffing
- 2 Cups mushroom gravy
Cut a block of fresh tofu into four 4-inch-by-4-inch slabs. Put the tofu in an ovensafe pan or dish that is big enough so the tofu does not overlap. Mix together the wine, soy sauce ,and butter. Pour 1/2 of the marinade over the tofu and refrigerate for at least 1 hour. Cut 4 pieces of single-layer cheesecloth approximately 6-by-10-inches.
Sprinkle each piece of tofu with poultry seasoning and put it on the cheesecloth, seasoning side down. Add some stuffing to 1/2 of the tofu square. Lifting the cheesecloth, roll the empty side of the tofu over the stuffing and tightly overlap the cheese cloth. Twist the end of the cheesecloth and fold them under and put them back in the pan with the leftover marinade. The tofu will not completely cover the stuffing on the bottom, but the cheesecloth will hold it in place.
Spoon some of the marinade over each roll and bake at 350 degrees for 1 hour, basting every 15 minutes. Remove the cheesecloth and serve with mushroom gravy.