This is a vegetarian variation of an American favorite found on the Christmas table stuffed into a turkey, but even served separately as well.
1,2 l. whole grain bread, cubed
1 dl. walnuts, coarsely chopped
5 dl. brown rice, cooked
3 stalks of celery
2 – 3 onions
1 T. olive oil
400 g. tofu, frozen, thawed and cubed (8 – 10 slices)
water to cover
3 T. vegetable seasoning
1 – 1 ½ dl. Oat cream (Oatly or soy cream)
1 T. light soy sauce
1 t. salt
Place the cubed bread on a baking sheet and toast in the oven at 125°C until quite dry, about 15 -30 minutes. Make sure to watch so the cubes don’t burn. Sauté the celery and the onions in olive oil until soft and clear. Place the tofu and vegetable seasoning in a pot with just enough water to cover the tofu. Simmer for 5 – 10 minutes. In a large bowl combine all the ingredients, mixing well. Place in an oiled, large glass baking dish and bake at 175°C for 30 – 45 minutes, until the top is golden and crispy. Serve with potatoes and cashew gravy.