Vegan Easter Stuffing with Smoked Tofu
SlovakBakingholidaycomfort foodmake aheadspecial occasion
Recipe by Nikoleta · @surovadcerka
Nádievka is Easter table food and it lives or dies on two things: the bread has to be stale, and the smoke has to be real. Fresh bread turns to paste under the milk; day-old cubes soak it up and keep their shape through baking.
The batter of flour, broth, melted butter and baking powder is standing in for eggs. It's what holds everything together and lets the whole thing slice cleanly instead of crumbling off the knife — so it has to coat every cube evenly, which takes more stirring than seems necessary.
Then let it cool completely. Warm nádievka falls apart when you cut it; cold it slices into neat squares. Sixty minutes, fourteen servings, and never without pickles.
Ingredients
stuffing
- 300 g vegan smoked tofu
- 150 g day-old toast bread
- 180 ml soy milk
- 400 ml vegetable broth
- 100 g cooked rice (optional)
- 100 g all-purpose flour
- 50 g plant-based butter, plus extra for greasing
- 40 g fresh flat-leaf parsley, finely chopped
- 20 g fresh chives, finely chopped
- 6 g baking powder
- 2 tbsp panko or bread crumbs
- 1 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp nutmeg
- 1/4 tsp black pepper
serving
- sour pickles or dill pickles, for serving
Contains: celery, gluten, soy
How to make it
- Cut the bread into 1 cm thick slices, then cube each piece into 1-2 cm pieces.
- Cut the vegan smoked tofu (or seitan) into slices, then cube into equally sized pieces.
- For firmer meat alternatives (seitan), boil the cubes in a small pot with 300-400ml vegetable broth until submerged. Reserve 200ml of the cooking liquid for later and drain the smoked pieces.
- In a small bowl, whisk together the all-purpose flour, baking powder, salt, nutmeg, black pepper, and turmeric. In another bowl, combine the vegetable (200 ml) broth and melted butter.
- Mix the contents of both bowls to create a batter that replaces eggs.
- Place the bread pieces in a large bowl and pour the plant milk over them. Toss well to coat.
- Fold in the cooked rice, vegan smoked tofu pieces, finely chopped parsley, and chives. Add the batter and stir until everything is evenly coated.
- Continue stirring until the batter coats all ingredients evenly.
- Grease a 27x17 cm baking dish lightly with softened butter and dust with breadcrumbs.
- Preheat the oven to 180°C.
- Transfer the stuffing mixture to the prepared baking dish and gently press down to create an even surface with no protruding bread pieces.
- Bake the Easter stuffing for 40-45 minutes.
- Allow to cool completely so it firms up and slices beautifully. Never serve without pickles!
Nutrition
130Calories
6 gProtein
14 gCarbs
6 gFat
1 gFiber
per serving
