Asian Inspired Tofurky
1.2 kg Unicurd taukwa
4 tablespoons of cornstarch
1 tablespoon of soya sauce
3 tablespoons of tomato puree
3 tablespoons of miso paste
1 tablespoon of coriander powder
2 teaspoons of garlic powder
2 teaspoons of turmeric
1-2 teaspoon of chili powder (depends how spicy you like it)
Veggie Green layer
270g bok choy (washed and chopped)
3 cloves of garlic
Knob of ginger
1-2 chili padi (depends how spicy you like it )
2 tablespoon of sesame oil
270g abalone mushrooms (chopped into small cubes)
6 shitake mushrooms (chopped into small cubes)
1 onion (diced)
1 tablespoon of soya sauce
Splash of vegetable oil
100g gula melaka (palm sugar), chopped
2 tablespoons of soya sauce
1 tablespoon of tomato puree
Preheat oven to 220°C. (Fan 185°C). Grease a bread tin (9”x5” in) with oil, then place a 30cm strip of baking/greaseproof paper lengthwise down centre of tin, ensuring the paper overhangs the tin by at least 3 cm on both sides.
Add all the ingredients for the crust into a blender and blend until it’s a smooth paste.
Take about 75% of the mixture and line the bread tin (bottom and 4 walls) with approx. 1.5 cm thickness. Stop about 2cm from the top of the tin (as we will add a top layer later). Put in fridge to allow to firm up.
With a medium heat, fry sesame oil in a large pan. Once hot add other ‘veggie layer’ ingredients and fry for 4-5 minutes. Set aside.
In a separate pan heat up vegetable oil and fry chopped onion until translucent. Add mushrooms and cook until all the water from them has evaporated about 7-8 minutes. Add soya sauce, mix and remove from heat.
To prepare the glaze; melt gula melaka in a bowl with hot water to make a paste. Add soya sauce, tomato puree and an extra tablespoon of water and whisk together.
Remove bread tin from fridge. With a spatula, smooth out the taukwa mix on the sides of the tin.
Add the veggie layer ingredients to the bread tin and flatten down with the back of your hand. Repeat this process for the mushroom layer.
With the remaining taukwa mixture create a top layer in the tin. Ensure this layer meets with the top of the existing mix on the sides of the bread tin. This should create an enclosed crust for the veggie and mushroom layers.
Brush on a layer of glaze to the top layer.
Stand on a baking tin (to catch any drips) and bake for 15 minutes.
Remove from oven, add a second layer of glaze, and bake for an additional 10 minutes.
Line another baking tray with baking paper and place over the bread tin. Quickly invert to turn out tofurkey onto the 2nd baking tin. Carefully remove the original baking paper from the tofurkey and brush it all over with remaining glaze.
Return to oven for 6–7 minutes until a golden-brown colour. Allow to cool for at least 10 minutes before transferring to a flat serving dish/plate. Cut into 2-3 cm wide slices to serve.