Bush Tucker Quinoa Stuffing in Smoked Tofu
Native Australian herbs and spices go into this comforting vegan dish with pumpkin puree and Vegemite gravy.
Equipment
- 1 Chef's Knife
- 1 Cutting Board
- 12 Mini Muffin Moulds
- 2 Bowls For tofu marinade and fritter batter
- 1 Small Saucepan
- 1 Medium Size Saucepan
- 1 Food Processor or Hand Blender
- 1 Sieve
- 1 Frypan
- 3-4 Small prep bowls, as needed For purees, dukkah or veg
- 2 Piping bags optional
Ingredients
Smoked Tofu
- 1 block Medium or Firm Tofu, cubed *See Notes for homemade tofu option
- 1 tsp Liquid Smoke
- 1 tbsp Tamari (GF Soy Sauce)
Bush Tucker Quinoa Stuffing
- 1/2 cup Quinoa, cooked
- 2 tbsp Garlic-infused Olive Oil
- 1 Shallot, minced
- 1 tsp Lemon Myrtle
- 1 tsp Kunzea
- 1 tbsp Old Man Saltbush
- 1 tsp Mountain Pepperleaf
- 10 Sandlewood Nuts, chopped fine
- 100 g Breadcrumbs
- 1 Flax Egg
Swede Mash
- 1 Swede, peeled & cubed
- 3 tbsp Vegan Butter
- 1-4 tbsp Almond Milk
- Salt & Pepper, to taste
Pea Puree
- 100g Peas, Cooked reserve a handful of whole peas for plating, optional
- 100 ml Vegetable Stock
- 2 tbsp Vegan Butter
- 1/2 clove Garlic
- Salt & Pepper, to taste
Pumpkin Puree
- 400 g Pumpkin, cubed
- 150 g Water
- 1/2 tsp Salt
Vegemite Gravy
- 2 tbsp Vegan Butter
- 2 tbsp GF All Purpose Flour
- 550 ml Vegetable Stock
- 1 tsp GF Vegemite
- 1/2 tbsp Tamari
- 1 tsp Kunzea
- 1 tsp Thyme
Carrot Fritters
- 40 g Gram Flour
- 2 tbsp GF All Purpose Flour
- 5 tbsp Water
- 1 tsp Coriander
- 1/2 tsp Smoked Paprika
- 1/2 tsp Salt
- 200 ml Sunflower Oil for frying
- 2 Grated Carrots
Sandalwood Dukkah
- 10 Sandalwood Nuts
- 10 Macadamia Nuts
- 1/4 tsp Lemon Myrtle
- 1/2 tsp Mountain Pepper
- 1 tsp Cumin
- 1 tsp Ground Coriander
- 2 tbsp Sesame Seeds
Instructions
Smoked Tofu
- Preheat oven to 350F/160C fan. Lightly oil a tin of 12 mini muffin moulds.
- Coat cubed tofu in liquid smoke and tamari marinade. Allow to rest in the fridge for 10-15 minutes.
- Add contents to a food processor and blitz tofu until a fine puree forms.
- Place a tbsp of tofu puree into each muffin tin, shaping the tofu around and up the sides creating a small impression in the center.
- Bake tofu for 8 minutes. Let cool while you prepare the quinoa stuffing.
Bush Tucker Quinoa Stuffing
- In a small saucepan, fry shallot for a couple minutes. Add 1/2 cup quinoa and 1 cup of water. Add the kunzea, lemon myrtle, old man saltbush and mountain pepperleaf. Allow herbs and spices to cook with quinoa to infuse.
- Once quinoa is cooked, add olive oil, flax egg and breadcrumbs to form a loose stuffing.
- Once combined, place tablespoonfuls of stuffing into the tofu shells. Drizzle with olive oil. Allow to bake for another 5-10 minutes.
Swede Mash
- Bring a medium pot of water to boil. Cook swede cubes for 20-30 minutes, until soft.
- Drain water and allow swede to air dry for 5-10 minutes
- Add swede, butter and salt/pepper to food processor. Blitz until a fine mash forms, adding 1-4 tbsp almond milk along the way.
Pea Puree
- Add cooked peas with remainder of ingredients to food processor. Blitz until combined. For a finer puree, run the pea mixture through a sieve.
Pumpkin Puree
- Add pumpkin to frypan on medium heat, covered
- Add water bit by bit, just to prevent the pumpkin from sticking to pan and to allow it to steam in the frypan.
- Cook for 5-10 minutes until pumpkin begins to break down and a fine mash forms.
- Add salt and pass mash through a sieve for a finer puree.
Vegemite Gravy
- In a small saucepan over low heat, combine butter and flour. Using a wooden spoon to mix 1 minute
- Add stock, Vegemite, tamari and spices, whisking frequently to help combine and thicken.
- Allow to cook on low for 1-2 minutes, keep heated until ready to use.
Carrot Fritters
- Add flours, spices and water to bowl until mixture is about the texture of heavy cream. Rest for 30 minutes.
- Heat sunflower oil in large frypan.
- Add spoonfuls of grated carrots to batter and place into hot oil. Allow to fry for 2-3 minutes per side. Remove and allow to rest on towel to soak up excess oil. Salt fritters while still hot.
Sandalwood Dukkah
- Combine all ingredients in food processor and blitz until fine. Alternatively you can also leave quite large pieces to suite your preference.
Notes
*If you would like to make your own tofu for this recipe start with soaking 2 cups of soy beans in water overnight. Drain and blitz beans with 8 cups of water (in batches, if necessary). Pour into a bowl lined with a muslin cloth and squeeze milk out of the bag. Add the soy milk to a saucepan, simmer and add 1 teaspoon nigiri (tofu coagulant) (dissolved in a couple tablespoons water) to warmed milk. Stir a couple times and cook for 5-10 minutes until water around coagulated tofu is clear. Pour into a tofu press and rest for 20 minutes, place in fridge to create even more firm tofu.