Vegan Stuffing with Chickenless Tofu, Apples, and Pecans

This classic stuffing recipe has been a holiday favorite for years, filling the kitchen with that cozy, sweet aroma of apples and spices. Inspired by the traditional Betty Crocker Apple Raisin Dressing, we’ve added our own plant-based twist using our Chickenless Tofu a delicious way to bring comfort and flavor to every festive table.

Serves 12 people

Ingredients

• 2 package Chicklenless Tofu 
• 1/4 cup butter of choice
• 1 large onion, finely chopped
• 2 stalks celery, chopped
• 2 granny smith apples, chopped
• 2 Tsp dried rubbed sage
• 1 Tbsp finely chopped fresh thyme
• 1 Tbsp finely chopped fresh rosemary
• Salt & pepper to taste pepper

• 1 french baguette, cut into 3/4" cubes
• 1 cup dried cranberries
• 1 cup chopped pecans or walnuts
• 2 1/2 cups veggie broth (in lieu of homemade, we love the Seasoned Vegetable Base by Better than Bullion)
• 2 eggs or 1/3 cup plant-based egg replacement

 Preparation

1. Heat oven to 325°F. With butter or oil, lightly grease a 13x9-inch glass baking dish
2. In a large non-stick pan, melt butter over medium-high heat. Brown onion, celery, and Chickenless Tofu ; about 10 minutes
3. Add apples, sage, thyme and rosemary; cook another 3 minutes and season with S&P
4. In a large bowl, combine the stovetop tofu mixture, baguette, raisins (or cranberries), pecans (or walnuts). Add broth and eggs; mix well. Transfer to the baking dish.
5. Bake 60 minutes until golden. Serve & enjoy

#Baked Chickenless Vegan Stuffing with Poultry-Spiced Tofu, Apples, and Pecans