Patty’s Tofu Turkey with Veggie Stuffing and Mushroom Gravy

Ingredients

• The sesame oil is important, use a toasted one if you can.
• Getting better quality crusty bread for making the stuffing will make it extra delicious!
• You can leave the pressed and stuffed tofu covered in the fridge overnight to absorb the flavours before baking. This also saves time to prepare it the day before baking.
• Be creative with any recipe. Feel free to add or subtract some ingredients if you feel you’d like it better another way. I’m a dash-of-this-and-that-type-person as I go.
• ~2kg / 70.5oz (or four 450g / 16oz packs) firm tofu
• 3 cloves garlic crushed
• 1/2 cup tamari (or soya sauce)
• 1/4 cup sesame oil
• 1 tsp onion powder (to taste)
• 1 tsp garlic powder (to taste)
• 4 cups finely chopped good quality crusty bread (for best results)
• 2 Tbsp vegan margarine (Nuttelex)
• 1 Tbsp sesame oil
• 1 large (or two small) chopped onions. Add a chopped leek in if you’re keen!
• 2-3 cloves crushed garlic
• 1 cup chopped celery
• 1 cup chopped mixed fresh vegetables (broccoli, zucchini, cauliflower and/or carrot)
• 1 cup chopped mushrooms
• 1-2 cups veggie broth
• Mix of herbs to taste:sage, rosemary, thyme, celery seeds
• Handful chopped fresh parsley
• 2 Tbsp tamari (and/or salt and freshly ground pepper to taste)
• 1- 2 Tbsp Nuttelex (vegan margarine)
• 2 cups chopped mushrooms
• 1 1/2 Tbsp of Woolies Traditional Gravy Mix powder
• 250ml (one cup) water