Shinomiya's Tofurkey
A vegetarian "roast turkey" of pressed tofu filled with herbed bread stuffing and basted with a sesame-soy glaze
- Difficulty
- Total time
- 10 h
- Hands-on
- 1 h 55 min
- Cost
- ¥¥¥¥
- Servings
- 6
Equipmentcolander, cheesecloth, oven, roasting tin, food processor
Tasteherby, umami, comforting
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
Tofu shell
- 1.2 kg firm tofu (amount estimated)
- 1 tbsp white miso (added by Totsuki AI)
- 1 tsp salt (added by Totsuki AI)
Herb stuffing
- 150 g bread, cubed and toasted (added by Totsuki AI)
- 1 onion, diced (added by Totsuki AI)
- 1 celery stalk, diced (added by Totsuki AI)
- 100 g mushrooms, diced (added by Totsuki AI)
- 1 tbsp herbs, sage and thyme, chopped (amount estimated)
- 200 ml vegetable stock (added by Totsuki AI)
- 2 tbsp olive oil (added by Totsuki AI)
Sesame glaze
- 2 tbsp sesame oil (amount estimated)
- 2 tbsp soy sauce (added by Totsuki AI)
- 1 tbsp maple syrup (added by Totsuki AI)
- 1 tbsp sesame seeds (amount estimated)
Method
+ step written by Totsuki AI.
- 1
Blend the tofu with the miso and salt, then press it in a cheesecloth-lined colander with a weight overnight.+
- 2
Sauté the onion, celery and mushrooms in the olive oil, mix with the bread, herbs and stock.+
- 3
Hollow the pressed tofu into a bowl shape, fill with stuffing and seal with the scooped tofu, then turn it over onto an oiled tin and shape it like a small turkey.+
- 4
Brush with the glaze and roast at 190 °C for 1 hour, basting every 15 minutes, until bronzed. Sprinkle with sesame seeds.+