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From:	Deborah (Recipes.vegsource.com)
Subject:	Two-Layer "Turkey" Roast
Date:	November 2, 2011 at 10:01 am PST

In Reply to: Tofu-Kofu posted by Deborah on November 2, 2011 at 9:56 am:

Chef Deb's Two-Layer "Turkey" Roast

1 lb waterpack tofu, frozen & thawed
1 lb chicken-style seitan (or any seitan)
1 qt water
2 Tbsps vegetarian 'chicken' bouillon powder
2 tsps vegetarian 'beef' bouillon powder
1 tsp celery seed
1/2 tsp poultry seasoning
1 tsp sugar or Sucanat
Cornflake crumbs
1/4 cup margarine, melted
Pan spray

Press thawed tofu gently to expel water.
Cut tofu into 1/2" slices.
Cut seitan into 1/2" slices.
In a 2-qt saucepan, put water, bouillon, spices, and sugar.
Bring to boil.
Add tofu and seitan.
Turn heat down to medium, and cook for 30 minutes.
Allow tofu and seitan to cool in broth.
In a sprayed loaf pan, put the tofu slices.
Top this with the seitan slices.
Top this with cornflake crumbs, covering all.
Drizzle melted margarine over the top.
Cover with foil.
Bake at 350 F for 30 minutes.
Uncover, and bake another 10 minutes, or until browned.
Serve with gravy and dressing.

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