This recipe was partly inspired by a recipe I saw floating about on Twitter and partly my own favorite Thanksgiving flavors.
You’ll need a few special tools for this one, but it’s quite easy to assemble once all of the ingredients are made. You will need a large biscuit cutter or circle cookie cutter.
2-4 packages of tofu (2 will make 6 towers, 4 will make 12) drained well and cut into 3 slabs
2-4 TBSP olive oil
2-4 TBSP real maple syrup
2-4 TBSP tamari, soy sauce or Braggs aminos
1 homemade stuffing recipe, found in a previous post here
1 homemade chickpea gravy recipe, found in previous post here
1 container of whole berry cranberry sauce or homemade cranberry chutney ( I am still working on a recipe that I love)
There are 2 ways to prepare the maple-soy glazed tofu.
#1) Baking the tofu: The Long Version. After slicing the tofu blocks into 3 slabs each, cut a big disc in to each slab with your biscuit or cookie cutter. Place all of the discs into a glass baking dish (or 2)
In a small bowl, whisk together the olive oil, maple syrup and soy sauce and pour it over the tofu discs. Refrigerate for at least 2 hours or up to overnight to really marinate.
Preheat your oven to 350 degrees. Transfer the tofu discs to baking sheets and bake the tofu, turning it over 1-2x until it begins to get browned and slightly crisped on the edges. Approx 30 minutes.
#2) Pan-Frying the tofu: The Quick Version. After slicing the tofu blocks into 3 slabs each, cut a big disc in to each slab with your biscuit or cookie cutter. Arrange 3-4 discs at a time in a heavy bottomed skillet such as a cast iron pan.
In a small bowl, whisk together the olive oil, maple syrup and soy sauce and pour half of it over the tofu discs while cooking on medium-high heat. Cook, turning over 1-2x until the glaze begins to caramelize and the tofu becomes darkened and crispy on the edges, adding more glaze as needed.
When the tofu is done, the stuffing is made and the gravy is ready, it’s time to assemble!
Place your biscuit cutter over the cooked discs and then fill the space on top with the stuffing, pressing down firmly. Slowly lift off the cutter to form the neat tower. Repeat for as many discs as you have made.
To serve, pour the chickpea gravy over the top of each tower and garnish the top with the cranberry sauce. Serve with your favorite sides such as mashed potatoes and roasted brussels sprouts. Happy feasting!