Christmas Roast

Serves 10-12 | Prep time: 30 mins + chilling time | Cooking time: 90 mins

INGREDIENTS

• 5 blocks firm or extra-firm tofu, well pressed
• 2 Tbsp fresh chopped sage
• 1 Tbsp fresh thyme, minced
• 1 Tbsp fresh vegetable broth powder
• 2 Tbsp seasoning (Massel ‘Chicken’ Style Stock)
• 1/4 cup balsamic vinegar
• 1/3 red wine
• 2 tsp Dijon mustard
• 2 Tbsp soy sauce
• Approximately 2 cups prepared vegan stuffing

Hazelnut & Apricot Stuffing

• 1 small chopped onion
• 2 stalks of celery, chopped
• 1 clove of garlic, crushed
• 50g / 1.7oz vegan margarine (e.g. Nuttelex)
• 40g / 1.4oz hazelnuts, roughly chopped
• 100g / 3.5oz dried apricots, chopped
• 1 1/2 cups vegan breadcrumbs
• 2 Tbsp nutritional yeast
• 20g / 0.7oz fresh parsley, chopped
• Finely grated lemon zest of 1 small lemon
• 1/2 cup water to combine

METHOD

1. Working in batches as needed, process the tofu in a blender or food processor until smooth and creamy.
2. Add the tofu to a large mixing bowl and stir in the fresh chopped sage, thyme, rosemary, vegetable broth powder and poultry seasoning, stirring well to combine.
3. Line a colander with cheesecloth or a thin towel. Place the tofu in the colander, and place a cheesecloth or a thin towel on top. Place a weight on top of the towel to gently press the tofu. Chill for at least 3 hours.
4. Once the tofu is chilled and firm, scoop out the tofu in the middle, creating a hole or a well, leaving about 1 1/2 inches of a tofu “shell” in the colander.
5. Gently pat your stuffing (see method below) into the ‘well’, then gently press the extra tofu on top.
6. Carefully invert your tofu turkey onto a lightly greased baking sheet.
7. Whisk together the balsamic vinegar red wine, Dijon mustard and soy sauce, and baste or brush the tofu generously.
8. Bake for about 90 minutes at 180°C / 355°F, basting again every 15 minutes.

Stuffing Method

1. Fry onions, celery and garlic in the margarine.
2. Stir in hazelnuts and fry until golden brown.
3. Remove from heat, add apricots, breadcrumbs, nutritional yeast, parsley and lemon zest, then combine.
4. Add water and season to taste.