With only a month to go before Krampus arrives to steal naughty children
, Bronwyn provides you with a holiday recipe that wont harm the poor widdle aminals. Perfect for vegos, or carnivores catering for family members who don't realise the deliciousness of the the Holy Trinty of roasts that is ham, turkey and pork.
1.5 kg firm tofu (drained and dried with a paper towel to remove as much liquid as possible) 1/2 cup fresh chopped rosemary, sage and thyme
1 Massel “chicken” stock cube
Few tablespoons of potato starch or besan (chickpea flour) in case tofu mixture is too wet
1 small red onion, diced
1 clove of garlic
1 small carrot
1 sticks celery, diced
1 apple, peeled and diced
1/4 cup chopped parsley, rosemary, sage and thyme
3 cups freshly made breadcrumbs (I use stale yeast-free Italian sourdough)
1/2 cup craisins
1/4 cup chopped chestnuts
1/3 approx. cup stock (made with Massel cubes or powder)
Saute onion, garlic, celery, carrot, apple and herbs in olive oil. Mix with breadcrumbs, craisins, chestnuts and stock to form a firm but moist stuffing.
40ml balsamic vinegar
40ml pomegranate molasses (easily obtainable from Middle Eastern grocers)
1/2 cup port
1/3 cup chopped herbs (same as before)
1 teaspoon seeded mustard (I make my own by pounding yellow and brown mustard seeds and mixing with Keen’s powdered mustard, salt and white vinegar, but any good quality version will suffice- just read the label to make sure it doesn’t contain lactic acid)
sea salt, cracked pepper and a pinch of chilli flakes to taste
Whisk all this stuff together.
1. Mash tofu till smooth. Mix in herbs, and pepper to taste. If it is too crumbly, add flour as required.
2. Line a colander with muslin. Place tofu mixture in colander and press into a bowl shape. Tofu should be 2-3cm thick. Keep trimmings to seal in stuffing and to fashion the wings and legs of the tofurkey. The tofu needs to be as dry as possible. Fold the muslin over it, fit a small bowl in the centre, then weigh it down with kitchen weights or tins of beans or whatever. Place in fridge to drain, over a bowl, for at least three hours.
3. Take dry tofu and place stuffing in the centre. Use tofu trimmings to seal in stuffing, making sure it's as secure as possible and invert onto greased baking tray. Use remaining trimmings to form legs and wings. Arrange on the tofurkey. Coat the tofurkey with the marinade.
4. Cook at 170C for 1 and a half hours, brushing with marinade every 15 minutes or so. Serve with gravy (Massel or Gravox or any other vegan-friendly brand) or cranberry sauce or whatever else you fancy.