Protein-y Thanksgiving Stuffing

When it comes to Thanksgiving, I'm more of a sides guy. Give me sweet potatoes, green beans, fresh bread, cranberry sauce, and stuffing, and I'll be pretty happy. But tell me that the the stuffing, usually just another delicious carbohydrate, is actually full of protein and fiber, and I will be overjoyed. Make this stuffing and I promise you will win the heart of any vegetarian or vegan at your Thanksgiving feast.

Ingredients

• 3 blocks Moonbeans Tofu (a colorful mix is especially delightful)
• 2-3 tablespoons extra-virgin 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 No Bones Broth or your favorite vegetable broth
• Salt and pepper to taste

Instructions

• 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.
• Stir in minced garlic, sage, rosemary, salt, and pepper. Cook for an additional 2 minutes until fragrant.

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

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