twilight and shadow

The dreaded tofudabeast

Deep groans and creaks shivered her bones, as though some vast ship a thousand times bigger than any human vessel was sailing past their window, mere inches away but invisible behind the thick, cold mist.
Shadowrise by Tad Williams
Yes I know, it's not Christmas any more. It's not even 2010 any more! But anyway, I thought I would share my tofukey recipe that I subjected everyone to at our family Christmas party.

I remember reading about tofukeys and finding the whole idea hilerious so a few years ago I thought I'd look up a recipe and see if I could create my own one for our family Christmas party. It ended up going down really well and tasting delicious so I made it again the following year. Last year I made something else but this year it was back and better than ever.

Below is the recipe for the tofu part. For the stuffing I used the Seasonal Stuffing with Nuts recipe from The Vegan Table. I halved the recipe and still ended up with way too much but that's okay 'cause you just end up with delicious leftovers! I did add a little more liquid than the original recipe though so that it held together better...but feel free to use your own stuffing. The recipe sounds complicated but actually wasn't nearly as hard as I expected.

350g firm tofu, drained
1 1/2 Tbsp cornflour
2 Tbsp nutritional yeast
2 tsp powdered vegetable stock powder
2 garlic cloves, crushed
1/4 cup roasted, unsalted peanuts
1/4 cup roasted, unsalted cashews
1/4 cup chopped, fresh herbs (sage, thyme, parsley, marjoram)
freshly ground pepper

Your choice...I used the Seasonal Stuffing with Nuts from
The Vegan Table

1/4 cup olive oil
2 Tbsp soy sauce
1 Tbsp tahini
2 Tbsp orange juice
1 teaspoon French mustard

In a food processor, puree all ingredients. Place in a bowl in the fridge while preparing the stuffing.

Once you've made the stuffing you may need to add more liquid so that you can roll or press it into a log about 20cm long. I tend to wrap mine in baking paper and squeeze it to make it stay together!!

Whisk all the ingredients together. Set aside.

Assembly and Cooking
Preheat the oven to 175°C.

On the kitchen bench lay down 2 pieces of baking paper. On top of the baking paper spread the tofu mixture in a thin rectangle about 24cm long and wide enough to wrap around the stuffing log. Place the stuffing log on the centre of this. Carefully lift the edges of one end of the paper, lifting the tofu up and over the stuffing. Gently pull the paper away from the tofu and lay flat again leaving the tofu around the stuffing. Repeat with the other side. The tofu mixture should meet at the top and wrap all the way around the stuffing. Gently press the edges of the tofu mixture together and smooth over. Press the tofu over the ends of the stuffing log and smooth this over also.

Brush the entire top of the roast with about half of the marinade (keep the other half for basting later).

Wrap up the roast with the baking paper and then wrap in a couple of layers of foil. Gently place in a baking tray and bake for about 45-60 minutes. Remove from the oven, allow to cool, and then refrigerate until about 1 hour before serving.

About an hour before serving, gently unwrap the roasts. Brush with more marinade (make sure there is still some reserved after this) and re-wrap. Place in the oven and bake for about 20-30 minutes at 175°C

Remove foil and baking paper. Brush with the remaining marinade and place back into the oven for around 20 minutes or until golden brown.

Slice and serve with cashew or tahini gravy.