Ingredients
1kg of Australian Eatwell tofu1 tablespoon sesame seed oil
½ red onion, diced
2 celery sticks, chopped
100 grams of mushrooms, chopped
2 tablespoons of mixed herbs
2 ½ cups of dried breadcrumbs
Additional 6 tablespoons of sesame seed oil
2 ½ tablespoons of orange juice
½ teaspoon of orange rind
1 teaspoon of mustard
3 tablespoons of soy sauce
Vegan Tofu Turkey
- Line a colander with a clean tea towel and place the crumbed tofu in the colander. Place another towel over tofu and place a heavy weight on top. Refrigerate for 2 hours
- Stuffing: In a frying pan, fry onion, celery and mushrooms in 2 tablespoons of sesame seed oil until tender. Add garlic and mixed herbs and stir for 5 minutes and then add breadcrumbs and mix well. Remove from heat.
- In a bowl combine remaining oil, soy sauce, orange juice and rind and mustard and mix well
- Remove weight from tofu and hollow out the tofu. Place the scooped out tofu in a separate bowl. Spoon the stuffing into the centre of the hollowed out tofu. Place the left over tofu on top of the stuffing and press down firmly
- Brush the tofu with the sesame oil sauce. Cover in foil and bake for one hour (200 degrees Celsius), brush with remaining sauce then bake for another hour or until golden brown.
- Place on serving platter and serve.