Recipe: Thanksgiving Day Tofu

- (from Brother Ron at Eco-Cuisine) 

This is a superb substitute for the traditional Thanksgiving turkey.

Yield: 1 medium loaf;4 servings
Time: 90 minutes 
1 and 1/2 pounds tofu (1 pound adjustable) 
2 tablespoons arrowroot 
3 tablespoons VOGUE VEGEBASE 
1 tablespoon VOGUE ONION BASE 
¾ Teaspoons Sea salt 
¼ teaspoon white pepper 
1 and 1/2 teaspoons agar flakes or 1-teaspoon agar powder 
Sage Dressing (see recipe below) 
2 tablespoons barley malt syrup, dissolved with 2 tablespoons water 


2 tablespoons unrefined corn oil 
A good pinch of dried basil, sage, black pepper 
1 cup water 
2 cups dry whole wheat bread 
1 teaspoon sea salt 
2 cloves garlic, minced. 
½ cup diced celery 
½ cup diced carrots 
2 cloves garlic, minced 

Cut the tofu into small pieces and pat dry. Put the tofu, arrowroot, VOGUE VEGE and ONION soup base, salt, pepper and agar flakes on a food processor and blend to a paste. Oil and flour the loaf pan (or line it with baking paper after oiling). Spread a layer of tofu paste inside the pan, lining the bottom and all four sides. (Spread only a think layer on the ends.) Use all but a cup of paste. Press the dressing into the pan, on top of the tofu paste "liner." Cover the dressing with the remaining tofu, carefully sealing the edges. Cover the pan with foil, making sure the foil doesn't come in contact with the tofu. Bake in a preheated over at 350 degrees for 30-40 minuets. Remove the foil, glaze the top of the loaf with the dissolved barley malt syrup, turn the up to 450 and continue baking for 10 minutes. Remove from oven and cool for 10 minutes. Unmold, slice and serve hot with Vogue Onion yogurt Cream Sauce.