Xmas turkey with all the trimmings except the turkey

Our tofu take on a vegan, gluten-free tofurkey with brown rice stuffing — and this tofu delight even has the cranberries mixed in.

This hearty dish takes about two hours to make and 10 minutes to eat. Even meat lovers ask for seconds.

The tofu top and bottom
2 18 oz. packages of extra-firm tofu
3/4 C miso
1-1/2 C fresh cranberries, boiled in 1-1/2 C water until they pop, then drain
1 T dried thyme
1 T kosher salt
Drain the two packages of tofu. Place a colander in the sink and line it with cheesecloth. Put the tofu into the colander and wrap the cheesecloth around it. Put heavy weights on top and set aside for at least 45 minutes while you prep the other ingredients.

When the tofu is somewhat dry to the touch, tear it or cut it into pieces and place in a bowl. Add the miso and use a stick blender to make the mixture smooth. Add the cranberries, thyme and salt, then mix with a spoon to blend. Set aside.

The brown rice filling
3/4 C brown rice cooked in 1-1/2 C water
2-1/2 cups washed and chopped mushrooms (I used a combination of oyster mushrooms and criminis)
3 stalks celery, diced
1 small sweet onion, diced
4 T olive oil
Saute the onions, celery and mushrooms in the olive oil until they begin to turn brown. Add the cooked brown rice and cook for 2 or 3 more minutes over medium heat. Set aside.

The apricot/orange juice/gluten-free tamari glaze
1/2 C apricot jam
1/2 C orange juice
3 T gluten-free tamari
Whisk together.

TO ASSEMBLE:
Preheat over to 375 degrees. Spray an 8-inch springform pan with Pam or other spray oil.

TOFU LAYER ON THE BOTTOM: Take half of the tofu mixture and spread it on the bottom of the pan. It will coat the bottom of the pan thinly, less than a half-inch thick.

MUSHROOM-RICE LAYER IN THE MIDDLE: Take the mushroom and rice mixture and spread it evenly on top of the tofu layer.

TOFU LAYER ON TOP: Add a couple teaspoons of water to the remaining tofu mixture to thin it a bit, and then spread it on top of the mushroom and rice layer.

GLAZE: Use a pastry brush to “baste” the top layer of tofu with the apricot jam/orange juice/gluten-free tamari mixture.

Cook for approximately 55 to 65 minutes, basting again with the apricot glaze every 10 or 15 minutes. (You can tell its done when you press the top and it feels firm.)

Remove from the oven and place the springform pan on a pastry rack. Run a butter knife around the edge of the springform pan, the pop it open and remove the sides.

Let the dish rest for a minute or two before slicing and serving. It also tastes great served at room temperature. You can reheat it in the oven, if need be (add a little more glaze if there’s any left).