Main Ingredients

Suitable for Vegans

280g Naked Tofoo

1 stick Celery (chopped)

1 Onion (finely chopped)

3 tbsp. Flax Meal

9 tbsp. Water

1 cup Vegetable Stock

2 tbsp. Sage (chopped)

1 tsp. Salt

½ tsp. Black Pepper

For the Cornbread

1 cup Soya Milk

1 tsp. Cider Vinegar

1 cup Yellow Corn Meal

½ cup Spelt Flour

1 tsp. Maple Syrup

⅙ cup Coconut Oil

¼ tsp. Salt

1 tsp. Baking Powder

nutritional information
Previous Recipe

Tofoo Roast Stuffing

Serves 6 • Prep 20 min • Cooking

Tofoo Roast Stuffing
Main Ingredients

Suitable for Vegans

280g Naked Tofoo

1 stick Celery (chopped)

1 Onion (finely chopped)

3 tbsp. Flax Meal

9 tbsp. Water

1 cup Vegetable Stock

2 tbsp. Sage (chopped)

1 tsp. Salt

½ tsp. Black Pepper

For the Cornbread

1 cup Soya Milk

1 tsp. Cider Vinegar

1 cup Yellow Corn Meal

½ cup Spelt Flour

1 tsp. Maple Syrup

⅙ cup Coconut Oil

¼ tsp. Salt

1 tsp. Baking Powder

nutritional information
Method

Underline

1. To make the cornbread:

2. Preheat the oven to 180°C.

3. Mix together the milk and vinegar.

4. Mix together all the dry ingredients.

5. Add the coconut oil and maple syrup to the milk mixture and stir rapidly for 2 mins until a foam forms.

6. Combine the wet and dry ingredients, mixing well.

7. Transfer to a lined baking tin, bake for 30-35 mins.

8. To make the stuffing:

9. Cube the Tofoo and place in the vegetable broth to marinate.

10. Mix together the flax meal and the water. Leave to thicken for 15 mins.

11. Saute the onion and celery for 8- 10 mins.

12. Crumble the cornbread and add the celery, onion, flax mix, sage, salt and pepper and mix well.

13. Add some Tofoo and veg broth (1/3 cup) and slowly mix. Add the stock gradually until soggy and moist. Add the rest of the Tofoo.

14. Pour into a lined baking tin/loaf tin and bake for 30-35 mins.