Tofu Stuffing Fritters & Cranberry Salsa

Serving Size 10

Prep Time 1 hour mins

Cook Time 1 hour mins

Difficulty Easy

Ingredients

For the Tofu Stuffing:  

  • 2 tablespoons olive oil 
  • 2 tablespoons vegan butter 
  • 1 package Nasoya Super Firm Tofu  
  • ½ pound button mushrooms, cut into 1-inch pieces 
  • 1 ½ teaspoons kosher salt, divided 
  • Freshly cracked black pepper to taste 
  • 2 large leeks (white and light green parts only, diced) 
  • 4 large garlic cloves, minced 
  • 2 tablespoons finely chopped fresh sage 
  • 1 tablespoon finely chopped rosemary leaves 
  • 2 tablespoons thyme leaves, roughly chopped 
  • 1 cup dry white wine 
  • 1 tablespoon white miso paste 
  • 1 flax egg 
  • 1 large baguette or loaf of French bread  
  • 1/4 cup finely chopped fresh parsley 
  • 1 – 2 cups vegetable broth 

For the Tofu Fritters 

  • 2 cups leftover stuffing 
  • 1 large egg substitute  
  • 1 cup freshly grated vegan mozzarella, cheddar, or similar melty cheese 
  • Olive oil, for cooking 

For the Cranberry Salsa: 

  • 12 ounces fresh cranberries, rinsed and drained 
  • 1/3 cup sugar 
  • 2 jalapeños, ribs and seeds removed, minced 
  • 1/4 cup cilantro, finely chopped 
  • 1/4 cup green onions, finely sliced 
  • 1 tablespoon orange juice, freshly squeezed 
  • 1 tablespoon lime juice, freshly squeezed 

Preparation

  1. To make the tofu stuffing:
  2. Prepare the bread the night before. Tear apart the bread into 1 1/2- to 2-inch pieces with your hands. Place the bread pieces on a large rimmed sheet pan and spread into an even layer. If you are making the stuffing the following day, allow the bread to sit uncovered at room temperature to dry out.
  3. Prepare the flax egg. Combine 1 tablespoon flaxseed meal with 2 1/2 tablespoons water. Stir to combine and set aside for 15 minutes to thicken.
  4. Preheat the oven to 350ºF. Lightly grease a 9×13-inch rectangular baking dish.
  5. Heat a deep saucepan over medium heat. Once hot, add the olive oil and vegan butter. Once melted and shimmering, add the tofu and button mushrooms. Cook until the mushrooms are lightly browned and most of the liquid has evaporated, stirring occasionally but not too often to allow them to brown, about 8-9 minutes. Add 1 teaspoon of the kosher salt and black pepper to taste and cook for 1 more minute.
  6. Add the leeks, garlic, and chopped sage, rosemary, and thyme. Cook for 3-5 minutes, stirring occasionally to prevent burning, or until the leeks are starting to turn golden.
  7. Pour in the white wine and stir to deglaze the pan. Stir occasionally, until almost all of the wine evaporates, about 5-7 minutes. Add the miso paste and stir to incorporate into the veggies. Transfer the mushroom mixture into a very large bowl.
  8. Add the flax egg, dry bread cubes, and chopped parsley to the mushroom mixture. Toss well to combine. Season with remaining ½ teaspoon kosher salt and black pepper to taste. Pour 1 cup of vegetable broth over the mixture to moisten, stirring to coat. Allow the stuffing to rest for 1-2 minutes to absorb the liquid. Then toss again until the liquid is evenly distributed onto each piece of bread.
  9. Transfer the stuffing to your prepared dish. Spray a piece of aluminum foil lightly with cooking spray or brush lightly with oil to prevent sticking. Cover the pan tightly with the foil bake until warmed through, about 25 minutes. Then increase the oven temperature to to 425°F/220°C and uncover the pan. Continue baking until golden-brown and crisp on top, about 15-20 minutes.
  10. To make the tofu fritters:
  11. Place the stuffing in a large bowl, gently breaking up any large clumps. Add the egg and stir to combine, making sure that all of the stuffing is evenly moistened. Stir in the cheese.
  12. Portion 1/3 cup of the stuffing mixture into your hands and shape into a patty that is about 3 inches wide and 1/2-inch thick. Repeat for the remaining mixture. You will have about 5 patties total.
  13. Heat 2 tablespoons oil in a medium skillet over medium heat. Gently fry the cakes on each side until the patties are lightly crisp on the outside and warmed through, about 2-3 minutes per side.
  14. Transfer the cakes to a paper towel-lined plate and cover with foil to keep warm.
  15. To make the cranberry salsa:
  16. Add cranberries to your food processor and pulse until finely chopped.
  17. Place the chopped cranberries in a bowl and add the sugar, stirring to combine.
  18. Add jalapenos, cilantro, green onions, orange juice, and lime juice. Stir to combine.
  19. Cover bowl with plastic wrap and store in the refrigerator for at least 30 minutes to let the flavors combine.

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