Ingredients
- 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
Get started
To make the cornbread:
- Preheat the oven to 180°C.
- Mix together the milk and vinegar.
- Mix together all the dry ingredients.
- Add the coconut oil and maple syrup to the milk mixture and stir rapidly for 2 mins until a foam forms.
- Combine the wet and dry ingredients, mixing well.
- Transfer to a lined baking tin, bake for 30-35 mins.
To make the stuffing:
- Cube the Tofoo and place in the vegetable broth to marinate.
- Mix together the flax meal and the water. Leave to thicken for 15 mins.
- Saute the onion and celery for 8- 10 mins.
- Crumble the cornbread and add the celery, onion, flax mix, sage, salt and pepper and mix well.
- 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.
- Pour into a lined baking tin/loaf tin and bake for 30-35 mins.
