All-natural homemade tofurkey
 
 
To make this dish vegan, replace butter/ghee with oil, preferably coconut oil.
Author:
Serves: 6-8
Ingredients
  • 2 packages firm tofu
  • Spices for tofu
  • 3 green chilies
  • 1 cup mint
  • ½ cup thyme
  • ½ tsp - pink Himalayan salt
  • 3 tbsp - fresh squeezed thick tamarind juice
  • 1 tbsp cumin powder
  • ½ tsp fresh ground coriander powder
  • ⅛th tsp garam masala
  • ¼th tsp pepper
  • For stuffing
  • ½ cup brown rice or quinoa
  • 1 celery stalk
  • ½ carrot
  • ½ cup beetroot leaves - optional
  • ½ cup thyme.
  • 1 tbsp Coconut/avocado Oil
  • ½ tsp pink Himalayan salt
  • For glaze:
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • For gravy - optional
  • ½ cup diced onion
  • 1 tsp - cashews
  • 1 tbsp cup besan (gram flour)
  • Salt
  • ⅛th tsp pepper
  • ⅛th tsp cumin powder
  • 1 tbsp - ghee (vegans replace with coconut oil or other oil)
  • 1½ cup water
Instructions
  1. The night before: Drain, blend tofu with all spices and keep it pressed. The glaze and stuffing can be made the day before.
  2. Place an ultra-fine cheesecloth in a colander. Place a colander on a plate to capture drained water.
  3. Place tofu and remaining ingredients in a food processor and blend till mixture is smooth, for 2 minutes.
  4. Transfer to the colander, smooth the top and fold the cheesecloth over to completely cover the tofu mixture.
  5. Place a plate on top of the cheesecloth and place a few heavy items to drain water. Refrigerate for 12 hours.
  6. Prepare the glaze:
  7. Whisk together all ingredients until well mixed.
  8. Optionally prepare gravy:
  9. Sift besan. Add ½ cup of water and whisk well. Make sure of no lumps.
  10. Blend onion and cashews with little water to paste.
  11. Add oil/ghee to a saucepan and heat to medium. Add blended mixture, water, and salt. Close lid, cook for 20 minutes stirring occasionally.
  12. Add the besan batter, pepper, cumin powder, and water. Stir and cook for another 5 minutes. The besan thickens the sauce. Add water if needed to keep it gravy-like. Set aside to cool.
  13. For the stuffing:
  14. Heat Coconut oil or avocado oil in a medium saucepan. Add onion, celery, thyme, carrot, beet leaves.
  15. Stir and cook for 2 minutes. Add salt and pepper. Stir occasionally, cook until veggies are soft.
  16. Add brown rice and stir. Add water and bring to a boil.
  17. Reduce heat to low, cover, and simmer until rice is tender about 45 minutes. If any water is left, keep cooking until all water evaporates.
  18. Heat the oven to 375°F. Spray the baking pan with oil or pam spray and place a baking sheet.
  19. Remove the tofu from the colander. Using a spatula, spread the tofu mixture into an even layer on the baking pan.
  20. Arrange the stuffing over the tofu. Leave ½-inch space.
  21. Spread the remaining tofu in an even layer over the stuffing, completely covering it, and smooth it to the edge of the pan.
  22. Spread the glaze with a brush. Bake in the oven until the top is dark golden brown, about 60 - 75 minutes. Add more glaze if you like.
  23. Cut into slices and serve. Optionally serve with gravy.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/all-natural-home-made-vegetarian-tofurkey-stuffing-and-gravy/