Christmas Tofurky

This amazing dish is an absolutely delicious vegetarian alternative for Christmas dinner.  It is a little fiddly to produce, but well worth the effort.

Tofu layer

Ingredients
500 g firm tofu
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon dried marjoram

Stuffing

Ingredients
1 onion, finely diced
2 cloves garlic, minced
1 cup chopped mushrooms
¼ cup butter
½ teaspoon dried sage
salt and pepper to taste
1½ teaspoons dried rosemary
2 tablespoons soy sauce or tamari
1 packet dried stuffing mix
1 cup water, approximately

Basting

Ingredients
2 tablespoons olive oil
1 tablespoon soy sauce or tamari

Tofu layer

Method
Rinse and drain tofu. In a processor or blender, process the tofu, salt, pepper and marjoram until smooth. Line a sieve with two sheets of paper towels and place over an empty bowl. Place tofu mixture in lined sieve and press against sides to form a deep well in the middle. Place two more sheets of paper towel over tofu and refrigerate for 2 hours.

Stuffing

Method
Heat butter over medium heat and sauté onion and mushrooms until tender. Add the garlic, sage, salt, pepper, rosemary and soy sauce. Stir well and cook for 5 minutes. Add prepared stuffing mix and stir well. Add water a little at a time until the mixture is moist and clings together.

Preheat oven to moderate 180°C (350°F).

Assembling

Method
Take the paper towels off the tofu mould. Spoon the stuffing into the well pressing down firmly. Gently turn the tofu mould onto a greased baking tray. Remove the paper towels and bake in a moderate oven for 15–20 minutes. Baste with a mixture of olive oil and soy sauce. Bake for a further 10 minutes or until golden brown and crispy. While the tofu turkey is baking, prepare this tasty chickpea flour gravy to serve over the tofu turkey.

Chickpea Flour Gravy

Ingredients
4 tablespoons olive oil
1 teaspoon mixed herbs
½ teaspoon dried thyme
¼-½ teaspoon black pepper
1 cup of chickpea flour (besan flour)
3 cups water
1 tablespoon lemon juice
2 tablespoons soy sauce
¼ cup nutritional or savoury yeast (optional)

Method
Sauté the first 4 ingredients in a saucepan for a minute or so. Add the chickpea flour and continue to sauté until lightly toasted.
Take off the heat and allow to cool a little, to help prevent lumps forming in the gravy! Using a whisk add the water gradually.
Return to heat and bring to a boil to thicken. Add the lemon juice, soy sauce and nutritional yeast and stir in thoroughly. (This tasty gravy can be used with many main dishes.)