I have been threatening to post this recipe for about 3 years now. Christmas comes, I start making tofurkeys for the vegetarians in my family, people ask for the recipe, and I say, “Absolutely, I’ll blog it later!”, then promptly forget. Repeat. I have finally remembered. Hooray.
This recipe is for individual serve-sized tofurkeys, rather than one large one. I find they are easier to cook, serve, store, and reheat that way.
700g firm tofu
About half a loaf of stale sourdough bread (you can use whatever bread you like, but I usually use the leftovers of sourdough loaves that have gone stale before they can be finished).
Parsley, 1/2 cup, finely chopped
Sage, 1/4 cup, finely chopped
Rosemary, 1/4 cup, finely chopped
Thyme (for no other reason than they are in a song), 1/4 cup, finely chopped
100g butter or vegan spread
2 cloves of garlic, finely chopped
1 medium onion, finely chopped
1 tbs vegemite
2 cups of hot water in two separate containers
For the stuffing
1. Process the bread in a food processor or blender, until you get bread crumbs.
3. Fry the breadcrumbs and mix thoroughly with the herbs and onion. Turn off the heat and start to add hot water to the pan. You want enough water so that the mixture will stick together, but not enough so that it become a soggy mess. Season VERY well. Stuffing is supposed to be salty.
For the tofu
1. Crumbled the tofu into a food processor.
2. Add the tablespoon of vegemite to one of the cups of hot water and stir until dissolved.
3. Add the remaining half of all of the chopped herbs.
4. Add about a quarter of the vegemite stock and a quarter of the plain water and process. Taste the result. You are looking for a smooth, but firm, paste, with a bit of body to it, not overpowering vegemite flavour. Keep adding vegemite stock and water until you get the right consistency and flavour.
5. Line a 6 cup muffin tin with baking paper.
6. Fill each cup with tofu mixture to about 2/3 way. Form a well in the centre, so that the tofu comes up the sides. Don’t use all of it, because you will need enough leftover to cover the top of your tofurkeys. The ‘top’ needs to be thick enough to form a base.
10. Serve as is, or store in the refrigerator until Christmas Day and reheat for 15 mins in the oven, so that the tops are browned. If storing for longer, freeze and defrost in the fridge when required.