Classic Smoky BBQ Cube Stuffing
Source: Hodo Kitchen
This hearty and classically seasoned recipe gets an even heartier helping hand from Hodo’s Barbecue Tofu Cubes. Whether you use our smoky BBQ Cubes, Spicy Harissa or Savory and rich Moroccan, one of these flavor profiles will help you set your Holiday Table!
1 pound old, stale bread of your choice
1 (8 ounce) package Hodo Barbecue Tofu Cubes
1 ½ sticks of butter (we use Miyoko’s)
1 large onion, diced
2 cups celery, diced
1 cup Italian parsley leaves, rough chopped
¼ cup sage, chopped
3 sprigs of rosemary, stripped and chopped
6 sprigs of thyme, stripped
Salt and pepper to taste
2 tablespoons flaxseed meal
4 tablespoons water
2 cups veggie broth
Preheat oven to 250°F while you prepare your bread.
Tear bread into your desired sizes, irregular shapes up to an inch. Bake bread crumbs for about an hour to fully dry them out.
Cut open your Hodo Barbecue Cubes and toss into a skillet to cook up as usual. For this recip. we like to crisp it up a little bit, and when done, set aside.
In the same skillet, add in your butter, then cook the onions till translucent, then toss in the celery and cook until they’re slightly softened. Toss the cubes, breadcrumbs, onion, celery, and herbs together. Add salt and pepper to taste.
Have your flaxseed egg ready by mixing the flaxseed meal and water together. Whisk your broth and egg together.
Preheat your oven to 350°F. Pour the crumbs mixture into your casserole dish and pour on the liquid mixture.
Bake for 30 minutes covered (to reach an internal temp of 160F) and take off foil at final moments to crisp the top.