Vegan alternative Easter main course

The great thing about turkey style tofu is that it takes a fraction of the time to cook compared to turkey and there is no risk of food poisoning.  

For the stuffing I used my 'Cheesy' leek bread which worked deliciously well but you can use plain breadcrumbs too.

Turkey style tofu with stuffing
Serves 2-3
You will need

400g tofu
2 cloves garlic, sliced
1- 2 tbsp tamari

For the stuffing
1-2 tbsp organic olive oil or rapeseed oil
1 small onion, finely chopped in blender
100g breadcrumbs (I used my 'Cheesy' leek bread)
1 tsp bouillon
2 tbsp dried sage
Olive oil spray

To serve
1 avocado, peeled and stone removed
Juice 1 lime

Sweet potato wedges

Blend the tofu, garlic and tamari.

Place the breadcrumbs in a bowl and stir in the onion, bouillon, oil and dried sage.  
To assemble, spray a 2lb loaf tin with olive oil spray and place half the tofu mixture at the base. Arrange the stuffing evenly over the tofu and press lightly down.
Arrange the rest of the tofu mixture over the stuffing. Spray with oilve oil spray.  
Place in an oven at 200 degrees for 20-30 minutes. If serving with sweet potato wedges, place these in at the same time.

Blend the avocado with the juice of a lime to serve on the side together with the sweet potato wedges.


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