Sage - Tofu Stuffing

Dry the bread pieces in a low temp oven (200° F) for 1-2 hours, until crisp. 2 loaves white country bread, cut into 1/2-1” cubes
Preheat a large, high-walled sauté pan and cook the tofu until brown. Add veggie broth continuously until plenty of fond has formed on the bottom of the pan. • Oil
• 1 lb tofu
• veggie stock
Ste tofu aside, add vegetable oil and onions to the pan. • Oil
• 1 large yellow onion, chopped
Sweat onions over meadium heat for 2-3 minutes, then add celery, sage, and thyme. Sauté for an additional 3 minutes until celery has softened, and add parsley and tofu. • 6 stalks celery, chopped
• 1/4 cup minced fresh sage
• 2 Tbsp minced thyme
• Indiscriminate amount of parsley
In a large bowl, combine bread and tofu mixture. Add eggs and mix. • 3 eggs, beaten
Add veggie stock, until bread is very saturated but still retains its shape. • 2-4 cups veggie stock
Season. • Salt
• Freshly ground pepper
Generously butter a casserole dish and fill with stuffing. • 1 Tbsp butter
During the last 30 minutes of turkey cooking, bake covered for 20 minutes, and uncovered for the final 10.