I read the reviews of this recipe and thought, ok, this sounds good. I took the time to fix this for Thanksgiving and I don't plan on making it again. First of all, the amount of Tamari used in this recipe makes the stuffing too salty. I even reduced the amount and added water to cut it down a bit. Furthermore, the recipe calls for table salt? I had enough sense not to add any. Second, the cooking time is way too long. 2 hours at 400°F? Come on, get real. After only one hour, the sugars in the marinade (from the OJ) started to burn. Third, despite pressing the tofu with 35 lbs of weight overnight, the texture was still spongy. Finally, the tofu, naturally bland, never picked up any flavors from the stuffing and marinade. Bland AND spongy?!?
My plan is to give a shot at a $12 Tofurky (the real deal) and see if it is better. It would certainly be a whole lot cheaper and easier to fix. Tofurky's giblet gravy is good.
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I read the reviews of this recipe and thought, ok, this sounds good. I took the time to fix...