Cornbread-Stuffed Tofu

  • Yield: 4 servings


Marinated Tofu:
2 (1-pound) blocks firm or extra firm tofu, drained and rinsed
2teaspoons tamari or soy sauce
1/4cup waer
1teaspoon olive oil
2teaspoons balsamic vinegar
1/2teaspoon dried Italian herbs
Cornbread Stuffing:
2teaspoons olive oil, soy margarine or butter
1/2medium onion, chopped
2 ribs celery, chopped
1medium carrot, peeled and chopped
1teaspoon dried leaf sage
4cups crumbled stale cornbread or corn muffins
1cup vegetable broth plus more is needed
1/2cup chopped fresh parsley
Salt and fresh-ground black pepper, to taste


  1. To make tofu: Cut blocks in half lengthwise. Working from a long side of each block, scoop out some tofu with a teaspoon, leaving a cavity in each of four halves for stuffing. Save scooped tofu for another purpose such as a stir-fry or soup. Combine tamari, water, oil, vinegar and herbs. Add scooped-out blocks of tofu, turn to coat, cover and refrigerate at least 20 minutes or overnight, if possible.
  2. To make stuffing: Heat oil in a large saute pan or skillet over medium heat. Add onions, celery, carrots and sage. Saute 5 minutes until lightly browned. Add crumbled cornbread to pan and mix well. Pour broth over cornbread and combine well. Add parsley, salt and pepper. Stuffing should be moist and able to be scooped. You can add a bit more water or broth, if needed.
  3. To assemble: Preheat oven to 350F. Divide stuffing among tofu shells and press gently into cavities you created. Place in a baking dish and bake, uncovered, 35 to 40 minutes until golden brown and heated through. Serve.

Nutritional Info *per serving

  • Calories 464
  • Fat 15g
  • Saturated Fat 0mg
  • Cholesterol 0mg
  • Sodium 821mg
  • Carbohydrate 60g
  • Fiber 4g
  • Sugars 20g
  • Protein 24g