Meatless Sausage and Sourdough Stuffing

Yield: 8-10 servings

Recipe and Photos by Hannah Kaminsky

Everyone will have another reason to be thankful when this meatless sausage stuffing is invited to Thanksgiving dinner. Umami-infused Hodo Miso Tofu turns into a convincingly hearty sausage substitute when baked with ample herbs and spices, anchoring this side dish with a bite worthy of the main event. Crisp, toasted sourdough gives way to a tender, buttery, sweet-and-tart combination of autumnal fruits and vegetables.

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Ingredients

Tofu Sausage Crumbles

• 2 (8oz) packages Hodo Miso Tofu Locate Product

• 2 tablespoons olive oil

• 1 tablespoon nutritional yeast

• 1 tablespoon light brown sugar, firmly packed

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon whole fennel seeds

• 1 teaspoon Italian seasoning

• ½ teaspoon ground black pepper

• ½ teaspoon crushed red pepper flakes

  Sourdough Stuffing

• 1 pound sourdough bread, cut into 1-inch cubes

• ¼ cup vegan butter or coconut oil

• 4 stalks celery, diced

• 1 large red onion, diced

• 1 large green apple, cored and diced

• ½ cup dried cranberries

• 1 tablespoon fresh sage, minced

• 1 teaspoon dried rosemary

• ½ teaspoon dried thyme

• ½ teaspoon salt

• 2 cups vegetable broth

• ½ cup fresh parsley, minced

Instructions

1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper; set aside.

2. Drain the excess miso marinade into a large bowl before roughly crumbling the tofu into bite-sized chunks, much like you would for a tofu scramble. Add the olive oil, nutritional yeast, brown sugar, smoked paprika, garlic powder, fennel seeds, Italian seasoning, black pepper, and crushed red pepper flakes. Stir thoroughly to evenly coat.

3. Transfer the tofu to your prepared baking sheet, spreading it out in a single layer. Bake for 30 minutes, stirring halfway through, until golden brown.

4. Meanwhile, in a large saucepan over medium heat, melt the vegan butter or coconut oil. Add the celery, onion, and apple, sautéing for 10 – 12 minutes, until aromatic. Add the dried cranberries, sage, rosemary, thyme, and salt, cooking for another 5 minutes.

5. Once the tofu sausage is done cooking, scatter the bread cubes right on top and bake for another 10 minutes, until lightly toasted.

6. Carefully add the tofu sausage and toasted bread to the saucepan of cooked vegetables. Toss gently to combine.

7. Transfer the stuffing mixture to a 9x13-inch baking dish, smoothing it into an even layer. Drizzle the vegetable broth all over.

8. Cover the pan with foil, then bake for 15 minutes. Uncover and bake for a final 20 – 25 minutes, until the bread is all golden brown and the liquid has fully absorbed. Sprinkle with parsley and enjoy hot.