Stove-Top Scrambled Tofu Stuffing Pie

STOVE TOP SCRAMBLED TOFU STUFFING PIE

Multi-grain oat bread, soaked with water seasoned with garlic, turmeric, ginger and poultry seasoning, then twisted and pinched into pot with sauteed celery, sweet onion and tofu cubes.

A simple stuffing with simple seasonings, put together in a slightly different arrangement to produce an extraordinary achievement! Stove-top or baked. Both great!

Serve with gravy made from the bread soak water combined with jellied cranberry sauce! Yes.

Serves 6-8

AFSC Clipboard: Before making this stuffing I tried to remember back when I was a kid and how my mother made it. She made great stuffing. Then I remembered her drying out the bread then soaking it in milk, then wringing it and twisting off the pieces into the bowl. I’ve never done it that way. Didn’t even think of it – till now. And it does make a difference. Although I used a soaking liquid rather than milk, the effect of soaking every crumb pretty much equally is what I think makes the difference in the final product. The stuffing was equally tender throughout. I’m pleased. Thanks Ma!


3 T. corn oil

1 c. sliced celery, 1/4 inch wide

1 c. sweet onion dice, 1/2 inch squares

1/2 t. salt

14 oz. pkg. extra firm water-packed tofu – rinse, squeeze in towel to absorb excess liquid, slice horizontally into 3 large slabs, stack and cut into 3/8 inch cubes

1 t. salt

1 T. granulated sugar


6 lg. thick multi grain/whole grain deli bread slices

FOR BREAD SOAK:

2 c. water

2 t. salt

2 t. garlic powder

2 t. onion powder

2 t. poultry seasoning

1 t. turmeric

1 t. powdered ginger

2 t. ground coriander

2 T. granulated sugar

fresh grind black pepper


14 oz. can jellied cranberry sauce – I used Ocean Spray brand


1- In large saucepan, over medium-low heat, melt corn oil. Add celery and cook about 5 minutes till edges begin to soften.

2- Add onion and saute till soft.

3- Add tofu cubes, stir to coat with oil and cook till some edges are golden and the tofu is flavored throughout – won’t take long. Remove from heat.

  • Tofu will stick, like egg white, so keep on it without turning it to mush by stirring too much. Set aside.

4-  Place bread slices on middle rack in oven. Turn oven to 300 degrees and leave bread till outside surfaces are crispy like light toast.

5- Turn oven off, keep door open and leave till ready to use (or remove if using the oven for something else).

6- USING BREAD SOAK: Dunk each bread slice into soak bowl, submerge, bring together like a pipe, being sure it’s fully soaked, then squeeze hard to remove the soak liquid, being sure all bread areas are wet, specifically the outer crust. Squeeze firmly.

7-  Now over the tofu pot, break the squeezed roll into small pieces, by pinching off segments.

8-  Repeat with remaining bread.

9-  Stir bread in pot with the tofu. Use a potato masher only to break up the larger bread clumps. We want the tofu to be evident.

10- Let set at room temperature for about 15 minutes before cooking – longer is okay, but best not to refrigerate (refrigerated stuffing never retains its original texture).

11- At this point you can serve the stuffing stove-top style (without baking; it’s up to you). If serving stove-top, cook stirring up and over often till heated through to your liking. If you want softer stuffing, cover while cooking.

12- If you prefer to bake it, then tightly cover with foil and bake in a preheated 350 degree oven for 30 minutes or till heated through.


BREAD SOAK GRAVY: Makes about 2 cups

13- You should have about 1 cup of BREAD SOAK WATER left. Transfer to small pan. Don’t strain, we want the bits of bread crumb.

  • Add 1/2 c. water and 1 T. cornstarch, stirring till dissolved before turning on the heat – cornstarch dissolves in cold liquid easier, so put it in the cold bread soak water along with additional plain water.s

14- Cook over medium heat, stirring continuously, till thickened, then continue on low heat for about 5 minutes.

15- Add whole can of jellied cranberry sauce to gravy (jellied, not whole, works better here texture-wise). Mash with potato masher till gelatinous with some small lumps (we want the lumps, just not big ones). Put aside till ready to reheat to serve. Salt and pepper to taste.

Serve with heated gravy, mashed sweet or white potatoes or a combination of both.

Notes: For the bead, use a thick, sturdy bread. If too flimsy the stuffing won’t have any stature.


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