Mama Gleaton’s Tofu Turkey With Dressing

For the Tofu Turkey:
2 lbs. extra-firm tofu

For the Cornbread:
2 cups self-rising cornmeal (try Tendabake brand)
1 1/4 cups soy milk
Egg Replacer equivalent to 1 egg
1/4 cup vegan vegetable shortening or margarine

For the Dressing:
Cornbread (see recipe)
1 loaf white bread
3/4 cup chopped onion
3/4 cup chopped celery
2 Tbsp. egg replacer
1 tsp. salt
Parsley, sage, garlic, pepper, salt, and onion powder, to taste
3 vegetable or faux-chicken bouillon cubes
4 cups hot water
1/4 cup olive oil

For the Tofu Turkey:
• Press the water out of the tofu, leaving some moisture so the tofu turkey won’t be dry.
• Freeze overnight and thaw in the refrigerator.
• Slice in half, creating 2 thin rectangles.
• Place in a greased casserole dish.
<i.For the Cornbread:
• Preheat the oven to 400ºF. Grease a small casserole dish.
• In a large bowl, mix all the ingredients until smooth.
• Pour into the casserole dish and bake for 25 to 30 minutes.
For the Dressing:
• In a large bowl, crumble the cornbread. Crumble the white bread into the bowl until you have equal amounts of cornbread and white bread.
• Add the onion, celery, egg replacer, salt, and seasonings. Mix thoroughly with your hands.
• Dissolve the bouillon cubes in the hot water. Add the olive oil. Pour over the bread mixture and mash with a potato masher until completely mixed. The mixture needs to be very moist and even a little bit soupy. Pour over the tofu and bake at 375°F for about 1 hour, or until the top is lightly browned.

Makes 8 servings