There is no need to miss out on holiday stuffing on a plant-based diet. This simple stuffing stars my mushroom and tofu “sausage,” which not only adds a lot of flavors– and nutrition– but also gives the stuffing moisture.
Stuffing doesn’t need to stuff anything! I love this stuffing as it is and eat it as an entrée. The mushroom-tofu sausage lends a chewy texture, and the pecans add crunch. I think it’s just perfect all by itself. If you want to stuff something, how about green bell peppers, butternut squash, sweet potatoes, or zucchini boats?
You can also top it with a variety of toppings: cranberry sauce, plant-based cheese sauce, plant-based gravy, or plant-based sour cream, or mix in some cranberries, raisins, diced grapes, or apples. There are so many options for this Thanksgiving Day favorite that you will want to try different variations all year long!
If you have not worked with tofu before, you will usually find it in the produce section, refrigerated. You will want to purchase firm or extra-firm tofu. Silken tofu is good for making sauces or dips. Unless you purchase tofu that has already been pressed, you will want to press the tofu block to release some of the water it holds. This will help it hold it’s firm, “meaty,” texture and also allows it to soak up the seasonings you cook it with. I use a tofu press, but you can easily press your tofu without one. Before I bought my tofu press, I would wrap my tofu in a clean tea towel and place it in the bottom of my sink, then balance a pot on top of it and fill the pot with water. Allow it to sit 15-20 minutes. (Then go water your plants from the pot!)
Mushroom & Tofu Sausage Stuffing
- 1 loaf whole-grain or gluten-free bread
- 4 cups mushrooms, chopped
- 1 block of firm tofu, pressed and diced
- 2 tsp minced garlic
- 1 tsp salt
- 1/2 tsp pepper
- 3 tsp sage
- 2 tsp thyme
- 2 tsp fennel seeds
- 1 cup celery, diced
- 1 large onion, diced
- 1/2 cup pecans, chopped
- 2 cups vegetable broth
- Step 1 Preheat oven to 300 degrees.
- Step 2 Cut the bread slices into cubes and spread on baking sheets (you will probably need 2 sheets.) Bake 15-20 minutes until toasted crispy. Remove and set aside.
- Step 3 Heat a large skillet to medium heat and add the mushrooms, tofu, garlic, salt, pepper, sage, thyme, and fennel seeds. Cook, stirring frequently, until onions are translucent and mushrooms are cooked down. If the mixture begins to stick, add a splash of water or vegetable broth.
- Step 4 Combine the bread, mushroom-tofu sausage, celery, onion, and vegetable broth in a large bowl. Mix well.
- Step 5 Transfer to a lightly greased or parchment-lined baking dish.
- Step 6 Refrigerate for at least one hour (you can make it the day before and refrigerate until ready to bake.)
- Step 7 Bake at 350 degrees for 30 minutes.
- Step 8 Serve as is, or topped with cranberry sauce, plant-based cheese sauce, plant-based gravy, or plant-based sour cream. You can also use as a stuffing for green peppers, butternut squash, sweet potatoes, or zucchini boats.