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4
out of 5
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Be careful but optimistic -- and experiment a bit,
November 22, 2009
Guest
IrishRose
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"This recipe is quite good. But there are lots of ways to get it wrong. I used a shelf 1/3 of the way up in the oven so the tofu roast would be in the middle of the oven. The second reviewer is right that the tofu needs to be drained longer than the original recipe -- overnight is good, or set it to drain first thing in the morning to roast in the afternoon. Be sure to use FIRM or EXTRA FIRM tofu and be sure it's NOT SILKEN tofu (even firm silken won't form correctly). Choose the spices for the taste and color you want. Paprika was a great idea. Oil is a good idea, too. I used peanut oil. I wonder how toasted sesame oil would taste? Season the stuffing well. I used a brown rice and wild rice stuffing with onion, garlic, celery and some chopped raw cashews that was just the right touch, but I'm sure bread stuffing with chestnuts would work too. Oh, yeah, and make a good vegan gravy instead of using the marinade for gravy -- something with pureed nuts and chopped mushrooms and onions. I preferred fresh cilantro over fresh parsley, but that's just a personal preference. Either adds eye appeal. NOW, it's a feast."
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4 of 4 people found this review helpful.
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