Patty’s Tofu Turkey with Veggie Stuffing and Mushroom Gravy ★★★★★2 reviews

Top Tips

• The sesame oil is important, use a toasted one if you can.
• Getting better quality crusty bread for making the stuffing will make it extra delicious!
• You can leave the pressed and stuffed tofu covered in the fridge overnight to absorb the flavours before baking. This also saves time to prepare it the day before baking.
• Be creative with any recipe. Feel free to add or subtract some ingredients if you feel you’d like it better another way. I’m a dash-of-this-and-that-type-person as I go.

INGREDIENTS

For tofu

• ~2kg / 70.5oz (or four 450g / 16oz packs) firm tofu
• 3 cloves garlic crushed
• 1/2 cup tamari (or soya sauce)
• 1/4 cup sesame oil
• 1 tsp onion powder (to taste)
• 1 tsp garlic powder (to taste)

For stuffing

• 4 cups finely chopped good quality crusty bread (for best results)
• 2 Tbsp vegan margarine (Nuttelex)
• 1 Tbsp sesame oil
• 1 large (or two small) chopped onions. Add a chopped leek in if you’re keen!
• 2-3 cloves crushed garlic
• 1 cup chopped celery
• 1 cup chopped mixed fresh vegetables (broccoli, zucchini, cauliflower and/or carrot)
• 1 cup chopped mushrooms
• 1-2 cups veggie broth
• Mix of herbs to taste: sage, rosemary, thyme, celery seeds
• Handful chopped fresh parsley
• 2 Tbsp tamari (and/or salt and freshly ground pepper to taste)

For mushroom gravy

(this alongside some whole berry cranberry sauce adds heaps to this dish!)

• 1- 2 Tbsp Nuttelex (vegan margarine)
• 2 cups chopped mushrooms
• 1 1/2 Tbsp of Woolies Traditional Gravy Mix powder
• 250ml (one cup) water

METHOD

For tofu

1. Chop up, then finely mash (squish though your fingers texture) the four packs of tofu
2. Mix the 1/2 cup of tamari with the 1/4 cup of sesame oil. Reserve half of this mixture to baste the plant based turkey. (you may need to make extra of this)
3. Add the crushed garlic, onion and garlic powder to the remaining tamari and sesame oil. Stir well
4. Work this above mixture through the mashed up tofu, mix well. Set aside
5. Get a cheesecloth or fine tea towel, dampen with warm water.  Line the damp cloth into a colander
6. Firmly press all the seasoned tofu mash into the colander. Pack it in tightly, then cover with the overhanging cheesecloth and put a plate over the top. Add a heavy weight on it. Let this sit at least an hour.  ( note: I’ve found it works well to make the stuffing while the weight is on the tofu, then after the tofu is stuffed, I let this whole thing sit in the fridge overnight. You don’t have to, but it seems to help with the flavours. And it means the main dish is prepared the day before giving you extra time for side dishes on the big day it’s served!)

For stuffing

1. Prepare your breadcrumbs – chop up bread into fine pieces, crumble some in your fingers. Set aside
2. Melt the sesame oil and Nuttelex into a cast iron skillet
3. Saute the chopped onion and garlic until clear
4. Add the chopped celery and veggies and stir for around five minutes or until lightly cooked
5. Add the chopped mushrooms, fresh parsley, mixed herbs and tamari into the mixture, stir for a few minutes
6. Gently add the veggie broth making sure the texture remains moist but not watery.
7. Finally add in the breadcrumbs and mix well. If dry add a bit more broth to suit.  Salt and pepper to taste.

For stuffing and baking

1. After the tofu has been in the colander for an hour, scoop out the tofu leaving a hole with 1 inch or 2.5 centimeters tofu on all sides of the colander
2. Firmly pack/smash in all your stuffing mix into the hole. Cover stuffing firmly with the tofu scooped out (there may be extra for scrambled tofu next breakfast!)
3. OPTIONAL: Cover and let this sit in fridge overnight until ready to bake, then proceed with the following baking instructions:
4. Oil a baking dish and put over the colander, gently tipping it over so you’re left with a large dome in the baking dish. Baste with the sesame/tamari mixture being careful not to get it too wet, or it may crack in the oven. Cover with silver foil and bake for an hour at 200°C / 390°F. Take the foil off and baste the tofu again, returning to oven at 180°C / 355°F for 30 minutes or until done.

For mushroom gravy

1. Melt Nuttelex in saucepan
2. Add mushrooms and stir until softened adding salt and freshly ground black pepper.
3. Mix the gravy powder with a cup of water and gradually add to mushrooms stirring constantly until mixture thickens.