This amazing dish is an absolutely delicious vegetarian alternative for Christmas dinner. It is a little fiddly to produce, but well worth the effort.
500 g firm tofu
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon dried marjoram
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
2 tablespoons olive oil
1 tablespoon soy sauce or tamari
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.
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).
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
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)
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.)