Tofu Walnut Vegan Stuffing


October 26, 2012

This tofu walnut vegan stuffing from Blossom Restaurant in NYC is also gluten-free and is absolutely incredible for the holiday table.

The Best Vegan Stuffing

This tofu walnut vegan stuffing from Blossom Restaurant will blow your mind. This vegan jewel in NYC is one of my favorite Manhattan haunts. It’s pretty hard to walk around the Chelsea area without “Blossoming!” Pamela and her trusty team have got the vegan market covered, and they fly the plant-based flag in spectacular fashion.

I met Pamela Blackwell (the owner) and her rock star manager, R.J Thompson, when I strolled into the new Blossom Du Jour location in midtown a few months ago. Scott and I are living in NYC while he’s undergoing cancer treatment, and while I’m shooting on location I wanted to make sure he had some delicious healthy food.

Pamela and RJ were so gracious and generous, and kindly created a 5-day organic menu for Scott with green juices, smoothies, salads, soups, and other yummies. The food was so delicious I had to share one of them with you. When I tasted this stuffing I just about fainted. It is that amazing. I also wanted to celebrate these amazing people.

Pamela has an inspiring integrity, compassion, spirit, and heart. Her energy is reflected in the philosophy of the Blossom restaurants. Blossom is all about conscious, dining. She says, “At Blossom we are first and foremost animal caring. We also know that eating an organic vegan diet encourages a health conscious lifestyle.” These ideals flow through to all aspects of the business. Her staff are super-friendly, and all of their organic ingredients are sourced from local farms and small distribution companies.

Voted best vegetarian restaurant in 2008 and 2009 by Time Out NY, the “Mother Ship” Blossom restaurant is located inside a historic two-story townhouse in the chic, trendy Chelsea neighborhood of NYC. There is a warm, intimate, candlelit environment where a loyal clientele come to dine on elegant, innovative, vegan delights such as Cape Cod Cakes, Seaweed Caviar Canapes, Pistachio and Pepper-Dusted Tofu, Cauliflower Risotto, Lavender Coconut Creme Brulee, and the decadent Chocolate Ganache.

There are also two Cafe Blossom locations on the Upper West Side, and West Village of Manhattan. These two stylish, but slightly more relaxed sister restaurants serve the same inspired plant-based cuisine. Diners can sink their teeth into mouth-watering creations such as: Black-Eyed Pea and Potato Cakes, Trumpet Mushroom Scallops, Flat Bread Pizzas, Beet Ravioli, Marinated Tofu Salad, Chocolate Kahlua Tart, Passionfruit Margarita Cheesecake, or Neopolitan Cashew Ice Cream.

For devoted sweet treat lovers, Blossom Bakery (located across the street from the main Blossom restaurant) offers up scrumptious organic, vegan, kosher-certified cakes, cookies, pies, pastries, hot and cold beverages, and amazing vegan shakes such as Cookie Dough, Mint Chocolate Chip, and Coconut Bliss. The Gluten Free Key Lime Pie, Gluten Free Chocolate Cupcakes, and Gluten Free Almond Biscotti is to die for too!

For those health-conscious diners “on-the-go”, Blossom Du Jour, which Pamela calls, “Shrewd Fast Food” is the take-away arm of the business. With three bustling locations in Chelsea, the Upper West Side, and Midtown in Hell’s Kitchen, these tiny little outlets offer inexpensive, salads, sandwiches, wraps, cookies, smoothies, shakes and juices. The Anytime Tofu Scramble Breakfast Wrap, Karmic Kale Salad, BLT Caesar Wrap, V-Tuna Wrap, and The Little Italy MeatBall Sandwich are some of my favorites! The “TRU LIFE JUICES” cold pressed fresh every day with their Norwalk hydraulic juice press are superior in quality, nutrition and flavor; and Scott and I have been overdosing on these every day! Their “Field Of Greens” juice with spinach, kale, cucumber, apple, and lemon is a staple 🙂

Pamela is sharing her delicious Gluten Free Vegan Tofu and Walnut Stuffing which is perfect leading into the holiday season! After failing miserably to perfect my own vegan stuffing recipe last year, I am relieved to be posting this fabulous version that Pamela serves at Blossom with whipped sweet potatoes, fresh cranberry sauce, rosemary walnut seitan, and mushroom gravy. This stuffing is quick and absolutely spectacular! I almost died when I tasted it! It is the best vegan stuffing I have ever had, and it was delicious in some local baked squash, which is how I served it last night! My dinner guests were “blossoming” with delight 🙂

Don’t miss this tofu walnut vegan stuffing. Whether you’re a vegan or not, this stuffing is mind-blowing.

Learn more about Blossom. 

 

Tofu Walnut Vegan Stuffing

This tofu walnut vegan stuffing from Blossom Restaurant in NYC is also gluten-free and is absolutely incredible for the holiday table. 

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 to 8
Author Tess Masters

Ingredients

  • 2 blocks extra-firm or firm tofu (not silken tofu)
  • 1/4 cup  extra-virgin olive oil
  • 2 cups diced yellow onion
  • 2 tablespoons minced garlic
  • 1/2 cup white miso paste
  • 1/4 cup balsamic vinegar
  • 3 oz tomato paste
  • 2 tablespoons hulled tahini
  • 3 cups coarsely chopped raw walnuts
  • 2 tablespoons finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped flat-leaf parsley

Instructions

  1. Drain the tofu, pat dry, and wrap in sheets of paper towel to remove any excess moisture. Crumble the tofu and set aside. 
  2. In a large skillet over medium-high heat, warm 2 tablespoons of the olive oil, and sauté the onion and garlic for 5 to 10 minutes until just beginning to brown. 
  3. Add the crumbled tofu with the remaining 2 tablespoons of olive oil, and sauté for a further 5 minutes until the excess moisture from the tofu has evaporated. Remove the mixture from the heat.
  4. In a small bowl, stir together the miso paste, balsamic vinegar, tomato paste, tahini until well combined.
  5. Stir the miso mixture into the tofu and onion until well combined. Add the walnuts, thyme, rosemary, and parsley, and stir until well combined. 
  6. Season with salt and pepper to taste. 

Recipe Notes

Recipe from Blossom Restaurant
Photo by Trent Lanz and styling by Alicia Buszczak

Comments

Comments 6

  1. I’m always excited when Tess asks if I want to be a Piggie Taste Tester – I’m not a vegan but I L-O-V-E anything she makes. This butternut squash and stuffing was beyond divine. Seriously. The stuffing was such a unique nutty taste and it complimented the squash so perfectly. A definite must try for the rest of the piggies…!

    1. Gina, you are SO sweet! I know! I just about DIED when I tasted this AMAZING recipe. I can’t take the credit for this one. It is ALL Pamela! Here recipes ROCK! So glad you were able to share it with me! OINK OINKEDY OINK!

  2. Half way through making this recipe I started to get worrried that it wasn’t going to taste very good. When I got to mixing the wet ingredients it looked really gross. But WOW….I am so glad I made this recipe. It was fantastic. It is going on my holiday menu and I am going to take it everywhere the next month. I have never been to New York. But when I finally make it there I will definitely be planning a visit to this restaurant. Thanks.

    1. Yes, I know what you mean about the ingredients looking gross in the processing. But it sure does come out in spectacular fashion. So glad you enjoyed this. I LOVE this recipe, and Blossom Restaurant ROCKS!

  3. Even though I am a vegetarian, I am not in love with tofu. This stuffing, however was delicious. The texture and flavors were hearty and very satisfying. Great, great and great!

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