Vegan Baked Turkey

• Produce

  • 4 Celery sticks
  • 2 cloves Garlic
  • 220 g Mushrooms
  • 1/2 tsp Orange rind
  • 1 Red onion
  • 1 tbsp Rosemary, Fresh
  • 3 sprigs Rosemary to serve, fresh
  • 1 tsp Sage, fresh
  • 1 tbsp Thyme, fresh

• Condiments

  • 2 tbsp Miso paste
  • 1 tsp Mustard
  • 6 tbsp Soy sauce

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 8 tbsp Sesame oil

• Bread & Baked Goods

  • 5 cups Breadcrumbs, dried

• Drinks

  • 5 tbsp Orange juice

• Other

  • 2kg extra firm tofu, crumbled or pulsed in food processor

Found on allrecipes.asia

Description

Ingredients

• 2kg extra firm tofu, crumbled or pulsed in food processor
• 1 red onion, finely diced
• 4 celery sticks, chopped
• 220g mushrooms, chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• salt and freshly ground black pepper to taste
• 2 tablespoons sesame oil
• 5 cups dried breadcrumbs
• extra 6 tablespoons sesame oil
• 6 tablespoons soy sauce
• 2 tablespoons miso paste
• 5 tablespoons orange juice
• 1/2 teaspoon orange rind
• 1 teaspoon mustard
• 3 sprigs fresh rosemary to serve

Directions

• Line a round medium sized colander with cheesecloth or a clean tea towel. Place the crumbled tofu in the colander. Place another towel or sheet of cheesecloth over the tofu and place a heavy weight on top. Place the colander over a bowl to catch the liquid. Refrigerate for 2 to 3 hours. Make the stuffing: In a large frying pan, gently fry the onion, celery and mushrooms in the 2 tablespoons of sesame oil until tender. Add the garlic, sage, thyme, rosemary, salt and pepper. Stir well and cook for 5 minutes, then add breadcrumbs and mix well. Remove from heat and let cool. Preheat the oven to 200 C. Grease a baking tray. In a small bowl combine the extra sesame oil, soy sauce, miso paste, orange juice, orange rind and mustard and mix well. Remove the weight from the tofu and discard the liquid. Hollow out the tofu so there is 2.5cm of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Spoon the stuffing into the centre of the tofu case. Place the scooped out tofu on top of the stuffing and press down firmly. Turn the stuffed tofu out on to the baking tray and gently press the sides to form a more oval shape. Brush the tofu with half the sesame oil glaze, place the rosemary sprigs on top and cover with foil. Bake for one hour, then remove the tofu from the oven and discard the foil. Brush the tofu with the remaining sesame oil glaze (reserving 4 tablespoons), then return to the oven and bake another hour, or until the tofu-turkey is golden brown. Place on a serving platter, brush with the remaining glaze mixture and serve hot.