Set aside store-bought faux turkey roasts and place this stunner on your holiday table instead. The vegan loaf is packed with tons of flavour, thanks to miso-infused tofu, pack with a pecan-mushroom stuffing and soy-maple glaze.
Ingredients:
For the tofurkey
- 4 tbsp vegetable oil, divided plus more for pan
- 1 French baguette, about 3 cups, cut into ¼" cubes
- ½ cup raw pecans, coarsely chopped
- ½ medium onion, chopped
- 1 garlic clove, finely chopped
- 5 sprigs thyme
- 225g crimini mushroom, coarsely chopped. If can't find crimini can replaced with Portobello mushroom
- 1 large celery stalk, sliced crosswise into ¼" thick pieces, about ¾ cup
- 1 cup homemade vegetable stock
- 1/3 cup dry white wine
- 1¾ tsp salt, divided
- 1¼ tsp freshly ground black pepper, divided
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- ½ tsp smoked paprika
- 1/8 tsp cayenne pepper
- 3 packages extra-firm tofu
- 3 tbsp white miso paste
- 2 tbsp cornstarch
- 1 tsp garlic powder
- 1 tbsp chopped parsley
For the gravy:
- 3 tbsp vegetable oil, divided
- 340g crimini mushroom, coarsely chopped. If can't find crimini can replaced with Portobello mushroom
- 2 shallots, quartered
- 1 garlic clove, crushed
- 5 sprigs thyme
- 2 bay leaves
- 4 cup homemade vegetable stock
- 2 tbsp plain flour
- ½ cup dry white wine
- 1 tbsp coarsely chopped parsley
- 1½ tsp salt
- ¼ tsp freshly ground black pepper
Method:
For the tofurkey: Preheat oven to 210°/180°C for fan oven. Grease the baking pan with oil, then place a 12" strip of baking paper lengthwise down center of pan, leaving a 1" overhang.
Arrange bread and pecans in a single layer on a rimmed baking tray and bake until bread is light brown and dry, about 8 minutes.
Heat 2 tbsp oil in a large skillet over medium heat. Cook onion, garlic and thyme, stirring until onion us translucent, about 3 minutes. Add mushrooms and cook until just beginning to brown, about 5 minutes. Add celery and cook, stirring often, until mushrooms are cooked through, about 3 minutes more. Transfer mixture to a large bowl. Remove thyme sprigs. Add bread and pecans, toss to combine, and set aside.
Pour stock and wine into hot skillet and heat over medium-high heat, scrapping up browned bits with a spoon, season with 1 tsp salt and ½ tsp black pepper. Cook, stirring, until just combined, about 1 minutes. Pour over bread mixture, then toss to combine.
Whisk soy sauce, maple syrup, paprika, cayenne, 2 tbsp oil and ½ tsp salt in a medium bowl.
Break tofu into large chunks. Working in batches, break up tofu with your hands and press down into a towel-lined colander to drain as much water as possible. Bring ends of towel together, gathering tofu into a ball to expel as much water as possible. Transfer tofu to a food processor. Add miso, cornstarch, garlic powder and remaining 2 tsp salt and ½ tsp black pepper. Blend until smooth, about 30 seconds.
Using oiled spatula, line bottom and sides of prepared baking tin with 2/3 of tofu mixture, pressing firmly to create compact ¾" high walls. Spoon mushroom mixture into the center and press down firmly. Cover with remaining tofu mixture, smooth surface. Using a pastry brush, brush top generously with soy-maple glaze.
Transfer pan to a rimmed baking sheet and bake tofurkey, brushing top with glaze halfway through, until loaf is set and lightly browned, about 30 minutes. Line another rimmed baking sheet with baking paper and place over the baking pan. Quickly but carefully invert pan to turn out tofurkey onto sheet, using baking paper gently remove from pan. Brush loaf all over with remaining glaze.
Put on the grill and grill the loaf until light brown crust forms, about 6-7 minutes. Cool at least 10 minutes. Top with parsley and serve with gravy.
For the gravy: Heat 1 tbsp oil in a medium saucepan over medium-low heat until beginning to brown and smells fragrant, about 30 seconds. Cook mushrooms, shallots, garlic, thyme and bay leaves, stirring occasionally until mushrooms are tender and beginning to brown, about 5 minutes. Add stock, bring to a simmer, and cook, stirring occasionally, until reduced by half, about 30 minutes.
Strain mushroom mixture through a fine-mesh sieve into a large bowl, wipe out pot. Cook flour and remaining 2 tbsp oil in a pot over medium heat, stirring constantly until browned and thickened, about 5-7 minutes.
Add wine, stir to combine and cook 30 seconds. Whisk in mushroom broth, parsley, 1½ tsp salt and ¼ tsp black pepper and bring to a simmer over medium-low heat. Cook, stirring occasionally, until slightly reduced and thickened, about 10 minutes. Season with salt and pepper.
Notes:
- If you have leftover stuffing, bake remaining stuffing in a covered dish separately and serve as a side dish
- Stuffing can be made 1 day ahead, wrap tightly in plastic and chill.
- Gravy can be made 3 days ahead, transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or stock, 1 tbsp at a time if needed, until smooth, about 5 minutes
