Tofu and Mung Bean Guilt-Free Thanksgiving Stuffing


When you’re that person who doesn’t eat bread, thinking about Thanksgiving dinner can start to give you hot flashes/heart palpitations/cold sweats/the shakes/the spins/the other things you don’t like feeling. It’s simple really. There is but one culprit.

Stuffing.

jump to recipe

The only shakes this stuffing gives me are the ones my fist is doing in celebration.
Or whatever.

Stuffing is so good, guys. That carb-y, protein-less, sponge for grease and meaningless grams of fat. I’ve been able to almost entirely remove bread from my diet (I swear carbs make me mean. Er. Meaner.) but I can’t sit here and tell you that I don’t want stuffing. Like at any moment on any day. And the hallmark ingredient in stuffing is that thing-we-don’t-talk-about.

(Bread. It’s bread.)

oh hey, wanna introduce me to your shy friend back there? No? Not yet?
Fine. I’ll just eat my feelings then. I’LL SHOW YOU GUILT-FREE STUFFING.

So here enlies a problem. And here is how I solved it.
Now check out the hook while my dj revolves it.

…But mostly check out my recipe for Tofu and Mung Bean Guilt-Free Thanksgiving Stuffing. Each serving has a boost of 11g of protein to help balance out a moderate 22g of carbs that will keep your cravings at bay, plus 6g of fiber to take the net-carb total down to 16g if you believe in that sort of thing. It’s also less calories than regular old stuffing, and it tastes stupid good. Stupid, stupid good.

I am thankful for a lot of things.
All of them mung beans.
Individual mung beans.

TOFU and MUNG BEAN GUILT-FREE THANKSGIVING STUFFING
Inspired by Sun Rise Soya’s Tofu Stuffing and Savory Sweet Life’s Thanksgiving Stuffing and my irrational fear of bread.
Serves 6, 85-90g servings
Nutrition Info

Ingredients:

  • 1 cup dry mung beans
  • 7 oz sprouted firm tofu (feel free to use more even more added protein; I was just saving the other 7 oz in the container for something else!)
  • 1 cup celery, chopped or diced
  • ½ cup carrots, chopped or diced
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • 1 cup vegetable broth, divided
  • 2 ½ tsp poultry seasoning, divided
  • sprigs of rosemary
  • 2 tsp country barley miso paste
  • 1 tsp Gravy Master (EVERYONE NEEDS THIS IN THEIR LIFE.)
  • ½ tsp – 1 tsp cayenne
  • salt and pepper to taste
  • ¼ cup panko bread crumbs (optional)
  • ½ tablespoon vegan buttery sticks (optional)

Stuffing? More like stuffing your face, AMIRIGHT?

Preheat your oven to 350 degrees. Find a casserole dish.

Bring 3 cups of water to a boil. Add the mung beans and cook for five minutes. Take off the heat and cover for 4 or so minutes. Drain and set aside.

Pat dry your tofu as best you can (it’ll never be good enough. I’ve come to terms with this.) Crumble it up and toss with a teaspoon of poultry seasoning. Heat a skillet over medium to medium-high heat. Spray some cooking spray in there and toss in the crumbled tofu. Stir fry until it’s browned a bit – 5-7 minutes or so. Add the onions, garlic, and 1/4 cup of vegetable broth. Cook until the onions are softened. Add in the carrots and celery and another 1/4 cup of vegetable broth. Season with the another half a teaspoon of poultry seasoning and some cayenne and the rosemary. Once the veggies are softened a bit, add the mung beans, the last 1/2 cup of vegetable broth, and the miso. Cook cook cook until the liquid is soaked up a good amount and everything is incorporated. Season with the last teaspoon of poultry seasoning, and some salt and pepper to taste. Add some more cayenne if you’re feeling it. Basically just play with the spices until you’re happy. Take off the heat and stir in the Gravy Master. Fix seasoning here and there.

Transfer the stuffing to your casserole dish. Top with the panko bread crumbs and dab with the vegan butter. Bake for 30 minutes or until the crumbs are lightly browned. Remove and try to contain yourself. You can’t.

wait.
I must draw you.

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