Thanksgiving Stuffing

Ingredients

• 3 blocks Moonbeans Tofu (a colorful mix is especially delightful)
• 2-3 tablespoons EVOO
• 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

(2) Sauté the Veggies

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!

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.