The Gazette asked various JP people and institutions to share their favorite holiday recipes. City Feed and Supply at 672 Centre St. and 66a Boylston St. offered the following:
Please vegetarians and non-vegetarians alike with this tofu turkey recipe! This tried-and-true recipe was created City Feed’s Sara Beth. All local ingredients listed in the recipe are currently available at City Feed and Supply.
2.5 pound blocks of 21st Century tofu (made in Jamaica Plain), cut into 1/2 inch square slabs.
4 local carrots
2 local beets
1/2 head of local broccoli
1 local, red onion, cut into half-moons
2 cloves garlic, minced
2 cups homemade stuffing
1 tsp local, organic ginger root, grated
Kalamata olive oil
3 Tbls sesame oil
1/2 cup tamari
1/2 cup sesame seeds
1 loaf day-old Iggy’s Foccacia bread, cut into cubes
2 Tbsp olive oil
2 ribs of organic celery
1/2 local red onion
Salt and pepper to taste
1 can water chestnuts (optional)
1 cup milk from Milton’s Thatcher Farm (or soymilk)
Cube bread and place in oven at 250 degrees for 1/2 hour. Sauté onion and celery in olive oil (or butter for non-vegans). Remove onion and celery and place in medium bowl. Add bread and drained water chestnuts to bowl. Add milk or soymilk. Let sit while you assemble the Tofurkey.
Tofu turkey directions:
Cut tofu into 1/2 inch square slabs. Lay the tofu out on cotton cloth or paper towels and put another cloth or layer of paper towels on top. Then, place cutting board or something flat with weight on top. This allows the tofu to drain by pressing out the liquid. Leave tofu to press and drain while you prepare the vegetables.
Sauté the onion and garlic until they are just softening. Then add the broccoli. This is a light sauté and you need not overcook the vegetables.
Now crumble tofu with fingers into a bowl, really mashing it up. Add half of the sesame seeds. Set aside the rest of the sesame seeds for the braise mix, below.
Line your colander with cheese cloth and begin pushing ¾-inch thick layer of tofu, covering the inside surface of the colander. You should have some tofu left over for the final layer.
Next, layer the beets, then ginger, then broccoli and onions. Then, layer in the stuffing and fill it to within ¾-inch of the top of the colander. Finally, top the entire inside of the colander with a layer of tofu.
Next, oil cookie sheet with olive oil. Then, carefully flip the well-packed tofu mound, or your “tofurkey,” onto the well-oiled cookie sheet. Gently pull away the colander and cheesecloth.
Make the braise mix: Combine the sesame oil, tamari and remaining sesame seeds; pour over the tofurkey.
Bake the Tofurkey 45-60 minutes at 450 degrees, braising every 15 minutes with sesame-tamari mix.