This is an absolute Christmas fave!
1.5 kilos firm tofu (can be a little more)
4 tablespoons of olive oil
1/3 cup tamari
2 cloves of garlic, crushed
Crumble tofu well & squish marinade into the mixture & set aside.
Line a colander (23cm across) with a piece of clean, damp muslin or cheesecloth. Pack the tofu mixture tightly into the colander. Cover tofu with overlapping muslin, place a dinner plate on top & weigh down with a heavy object. Let rest for 1 hour at room temperature.
½ cup uncooked wild rice
1 ½ cups water
2 cups chopped fresh broccoli
½ cup margarine
1 ½ cups sliced mushrooms
1 cup chopped onions
2 cups of breadcrumbs combined with ¼ cup of mixed dry herbs
1 ½ cups of vegetable stock
½ cup sliced almonds (optional)
Bring rice & 1 ½ cups of water to boil in a pot. Reduce the heat to low, cover & simmer for 45 minutes.
Steam broccoli until tender.
Melt margarine over a medium heat & sauté mushrooms & onion until tender. In a large bowl, mix everything together & set aside until needed.
Making the tofurkey:
¼ cup sesame oil
¼ cup soy sauce
Preheat oven to 180oC.
Remove weight & plate from tofu & open top layer of muslin. Scoop out tofu leaving a 2.5 centimeter rim from edge.
Press stuffing into hollowed out tofu & press down firmly then returning most of the tofu you have scooped out to press down & create a base. Turn stuffed tofu onto an oiled baking sheet, flat side down & remove muslin.
Baste tofurkey with sesame oil & soy sauce mixture.
Cover tofurkey with foil & bake for 1.5 hours. Take the foil off in the last 10 minutes & baste again.
Serve directly from pan if unable to remove & garnish with cranberry sauce & gravy. (Recipes below)
½ cup nutritional yeast flakes
1 ½ + cups of water
¼ cup of plain flour
1/3 cup of vegetable oil
2 tablespoons tamari
1 teaspoon salt
1/8 teaspoon of pepper
Heat the yeast flakes & flour until they are heated & giving off an aroma. Using a whisk, add oil & whisk until it bubbles. Add water – whisk. Add tamari, salt & pepper – whisk.
Once thick, remove from heat. (Add more water if necessary during the process)
1 ½ cups frozen cranberries (or fresh IF you can find them!)
1 cup sugar
1 cup orange juice
Over a medium heat dissolve the sugar in the orange juice. Add cranberries until they start to pop (about 10 minutes). Remove from heat & transfer into serving bowl. Sauce thickens as it cools