Tofurkey
Tofurkey has been on our festive menu since 2019, created by our Executive chef Ed an always a winner!
There is quite a lot to it, but it’s well worth the extra effort.
INGREDIENTS
CRUST
500G TOFU
1 TBSP RICE FLOUR
1 TSP SALT (MORE OR LESS ACCORDING TO TAST)
1/2 TSP CRACKED BLACK PEPPER
1 ½ TSP GARLIC POWDER
1 ½ TSP ONION POWDER
FILLING
250G CHESTNUTS
50G FRESH CHERVIL
1 TBSP FRESH ROSEMARY (1 TSP DRIED)
1/2 TSP SALT
1/4 TSP CRACKED BLACK PEPPER
GLAZE
2 TSP TAMARI
2 TSP VEGETABLE OIL
2 TSP AGAVE SYRUP
METHOD
CRUST
Place all the crust ingredients in the bowl of a food processor and process for about 1 minute, until everything is well incorporated and looks smooth. You will end up with a slightly wet, soft dough. Transfer to a large bowl, cover and set aside while preparing the filling
FILLING
Combine the filling ingredients in the bowl of a food processor and process for about 1 minute, until everything is well incorporated, and set a side.
GLAZING
Combine all above glazing ingredients using a whisk .
ASSEMBLY
Preheat oven to 180°C.
Once you have the crust and fillings ready you can start assembling the Tofurkey.
Cut a 12×8 inch parchment paper. Transfer all the tofu mixture on the Parchment, add same size parchment on top of the of the tofu crust, using the rolling pin, spread the mixture into an even rectangular layer.
Carefully remove the top parchment and place the filling on top of the tofu mixture, leaving about 1 inch on each side.
Once you have placed the filling it’s time to roll it with the parchment into a large sausage, making sure to press on the edges to enclose the filling. When the filling is fully covered, carefully rub it with wet hands to smooth the top. It’s a little bit like rolling sushi - use the parchment to roll, then remove.
Brush the tofurkey with the glaze.
Cover with parchment paper and bake for about 30 minutes. Bake uncovered for another 5 minutes until the top is golden brown. Allow to sit for 5 mins before slicing. Serve with your favourite roast trimmings and gravy
