Patty’s Tofu Turkey with Veggie Stuffing and Mushroom Gravy

Name: 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

www.veganeasy.org

A classic and much loved recipe from Patty Mark, the founder of Animal Liberation Victoria. You can view the classic video of Patty making the tofu-turkey here.

View full recipe on www.veganeasy.org

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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