Vegan Easter Stuffing with Smoked Tofu

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

stuffing

• 300 g smoked tofu
• 150 g toast bread (day-old)
• 180 ml soy milk
• 400 ml vegetable broth
• 100 g cooked rice (optional)
• 100 g all-purpose flour
• 50 g vegan butter (plus extra for greasing)
• 40 g flat-leaf parsley (finely chopped)
• 20 g chives (finely chopped)
• 6 g baking powder
• 2 tbsp panko breadcrumbs (panko or regular bread crumbs)
• 1 tsp salt
• 1/2 tsp turmeric
• 1/2 tsp nutmeg
• 1/4 tsp black pepper

serving

• pickled cucumbers (or dill pickles, for serving)

Contains: celery, gluten, soy

How to make it

1. Cut the bread into 1 cm thick slices, then cube each piece into 1-2 cm pieces.
2. Cut the vegan smoked tofu (or seitan) into slices, then cube into equally sized pieces.
3. 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.
4. 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.
5. Mix the contents of both bowls to create a batter that replaces eggs.
6. Place the bread pieces in a large bowl and pour the plant milk over them. Toss well to coat.
7. Fold in the cooked rice, vegan smoked tofu pieces, finely chopped parsley, and chives. Add the batter and stir until everything is evenly coated.
8. Continue stirring until the batter coats all ingredients evenly.
9. Grease a 27x17 cm baking dish lightly with softened butter and dust with breadcrumbs.
10. Preheat the oven to 180°C.
11. Transfer the stuffing mixture to the prepared baking dish and gently press down to create an even surface with no protruding bread pieces.
12. Bake the Easter stuffing for 40-45 minutes.
13. Allow to cool completely so it firms up and slices beautifully. Never serve without pickles!

Nutrition