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

15 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

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