tofurkey

Bed & Broccoli’s Tofurkey

This is an absolute Christmas fave!

Tofurkey

1.5 kilos firm tofu (can be a little more)
Marinade:
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.

Stuffing:

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
Mix together

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)

Gravy:

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)

Cranberry sauce:

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

17 Responses to Bed & Broccoli’s Tofurkey

  1. Phil December 15, 2013 at 8:36 am #

    Hey Nikki

    Great newsletter, and I’m gunna try your tofurkey recipe. I got one a couple of years ago from Lindsay McDougall but I have since lost it . . . I think they are all fairly similar, but I know yours will have that little extra something . . .

    Look forward to our next offence at Bed & Broccoli in the new year

    Phil and Nat xx

    • Nikki December 16, 2013 at 1:15 pm #

      Let me know what you think Phil & yes, we are expecting your invasion in 2014 😉
      xx

  2. Susan Long December 21, 2013 at 11:09 pm #

    Hi Nikki,

    I am going to try your tofurkey recipe and the gravy and cranberry sauce for this Christmas Day. I am just wondering if I can make it beforehand – say tomorrow or Monday or Tuesday, and then refrigerate and heat up on Christmas Day as I will be travelling to my son and daughter-in-law’s and it would be good to just have to warm things up when we get there.

    Hope you are going well up there and best wishes for a very Happy Christmas to you both!

    Sue Long

    • Nikki December 24, 2013 at 2:21 pm #

      Hi Sue,
      I would leave it in the colander until you get to your son’s house & take the baste with you. So all you will need to do is turn it onto a baking tray, give it a quick baste & pop it in the oven when you get there.
      Enjoy your fear free Christmas my friend
      Nikki xx

      • Susan Long December 28, 2013 at 4:33 pm #

        Thanks for feedback Nikki – and also for the phone call. Sorry for my delayed response. We actually had quite a traumatic lead-in to Christmas and so I was taken off cooking duty and have not yet made this delicious-sounding recipe! However, hope to try it soon! And we did have a ‘fear free’ Christmas with everyone else contributing some lovely things. Hope you’ve had a lovely Christmas and wishing you a Happy New Year! Sue x

        • Susan Long January 13, 2014 at 11:52 pm #

          Hi Nikki, Just to say I finally managed to do the recipe last week and it was a big success – will definitely be repeating for another special meal! Have just signed up for your newsletter! Thanks again.
          Sue
          x

          • Nikki January 15, 2014 at 7:46 am #

            Fantastic Sue! And thanks for the feedback xx

  3. Angela February 3, 2015 at 8:20 pm #

    I made this gravy today from your book and I would like to say it does EXACTLY what it promises! I think you did well to get 90% to the plate…I think my ratio was more like 70%. I just couldn’t stop eating it! So excited to find this.
    I want to try the hollows tomorrow…just wondering if you would recommend putting a little sugra in if I was going to make a sweet version? And what is the consisitency meant to be like…like a soft dough or a firm pastry? Thanks for a WONDERFUL book, I love it!

    • Nikki February 5, 2015 at 3:53 pm #

      Hi Angela,
      I ‘eat’ so much of that gravy. I’m addicted to it. So glad you are hooked too! haha
      The pastry for the hollows already has a touch of sugar. I doubt it would need more. What were you planning to put in the centre? The consistency is a nice soft dough.
      Thanks for your kind words & support!
      Cheers,
      Nikki x

      • Angela February 5, 2015 at 7:29 pm #

        I’m putting custard and blueberries into the centre.
        May I ask — is soy flour and soy milk powder the same thing?
        Also, is there no fat at all in the dough?
        Thanks!

        • Nikki February 7, 2015 at 6:52 pm #

          Sorry for the delay. Soy Flour & Soy Milk Powder are two different things.
          There is a fat element to the dough due to all the ingredients.
          Cheers,
          Nikki 🙂

          • Ange February 7, 2015 at 9:02 pm #

            Thanks so much! May I please ask for a suggestion of where to buy soy milk powder? And could I used cocnut milk powder instead? 🙂

          • Nikki February 8, 2015 at 10:10 am #

            Hi Ange,
            I get mine from the health food shop. I’ve never used coconut milk powder in the hollows before but if I had some I would! Go for it & let me know how it works out.
            Cheers,
            Nikki 🙂

          • Angela February 8, 2015 at 12:30 pm #

            Thank you very much for all your help!

          • Nikki February 9, 2015 at 6:58 pm #

            You’re welcome! xx

  4. Zunami December 23, 2017 at 11:33 am #

    Hi Nikki
    As I prepare to make this tofurkey I thought I would write to thank you for this amazing recipe. This will be about the 5th one I have made. It is the thing everyone looks forward to at Christmas lunch and has always come out perfect and delicious. Thanks to your recipe and generosity of sharing it our family lunch is always special

    • Nikki December 23, 2017 at 6:57 pm #

      I am so pleased Zumani! Thank you for sending me this lovely message. You’ve made my day 🙂
      Nikki xx

Leave a Reply