Salt the potatoes and carrots in a bowl while you prepare your stuffing. It will release its water; squeeze out the water well so that you have a crispy outer
In a big bowl; mix the crumbled tofu, shredded potatoes and shredded carrots. Add in salt, pepper, chili powder, Piri Piri seasoning, cumin powder, dried oregano and dried parsley. Mix well
Take a cheesecloth or any clean kitchen cloth and place over sieve. Press down the tofu mixture in the sieve pressing tightly so that it is nicely packed; press as hard as possible to pack the mixture tightly
Scoop out the center gently to make space for stuffing leaving a thick layer at the bottom and sides. Add the stuffing and press down to stuff it. Place the remaining scooped out of filling back to cover the bottom of the vegan turkey. Press down to evenly close the bottom. Wrap the rest of the cloth and place it in the freezer for 15 mins. Watch my video for the demonstration!
Preheat the oven to 350℉. Take the turkey out from the freezer and carefully flip the turkey from the sieve onto the baking tray; be gentle and careful not to break it. Oil the outer dome evenly and bake for 15 mins
While it bakes; Place a pan on medium heat; add oil, chopped shallots, saute for 3-4mins until softened. Add thyme sprigs and saute for a minute before adding in salt, vegetable bouillon, pepper, chili powder, chili flakes and mix well. Add in water, wine and let it simmer for till it sauce is reduced.
In a small bowl; mix cornstarch and a couple Tbsp water to make a cornstarch slurry. Add in to the sauce and let it simmer for about 2-3 mins. Let it cool
Baste the turkey after baking for 15mins. Also, place cherry tomatoes in the same baking tray to cook alongside the turkey. Cook turkey for another 40 mins while basting every 15 mins. Once done; Broil for 5 mins at low and voila your vegan turkey is ready!