Thanksgiving St(tofu)tuffing (Gluten-free)

Ingredients:

• 3 blocks bean and/or lentil tofu (we used a mix of Alpenglow Red Lentil Tofu, Midnight Moonrise Black Bean Tofu, and Sun Worship Chickpea Tofu)
• 2-3 tablespoons olive oil
• 1 small onion, diced
• 3 celery stalks, chopped
• 2 carrots, peeled and diced
• 1 large garlic clove, minced
• 1 stalk fresh sage, chopped
• 1 stalk fresh rosemary, chopped, with some reserved for garnish
• 1/2 cup aquafaba or your favorite vegetable broth
• Salt and pepper to taste

Instructions:

(1) Prepare the Tofu:

1. Pat the tofu dry and cut into bite-sized pieces.
2. Heat a large pan over medium-high heat, adding enough olive oil to coat the bottom of the pan.
3. When the oil is hot, add tofu to the pan, leaving enough space for each piece to crisp up.
4. Let sizzle for about five minutes and then flip with a sharp-edged spatula.
5. Sizzle the other side for another four minutes, then remove tofu from the pan.

(2) Sauté Vegetables:

1. In a large skillet, heat olive oil over medium heat. Add chopped onions, celery, and carrots. Cook until the vegetables are softened, about 5-7 minutes.
2. Stir in minced garlic, sage, rosemary, salt, and pepper. Cook for an additional 2 minutes until fragrant.

(3) Combine Tofu and Veggies:

1. Grease the bottom and sides of an eight-inch casserole dish with olive oil.
2. Mix the crispy-edged tofu and sautéd veggies into the dish.
3. Moisten with ½ cup of aquafaba or veggie broth.
4. Adjust salt and pepper to taste.

(4) Bake!

1. Bake at 350 for about 30 minutes, then turn up the heat to 450 for 3-4 minutes to crisp the top.
2. Garnish with rosemary and serve!