This is a family favourite my mother started one x-mas. A roast just isn’t a roast to me without a tofu pie anymore.

It lasts a few days in the fridge & leftovers make great sandwiches.

In a big bowl:

• 500g Block of firm, drained & mashed tofu
• A big super-finely chopped onion
• As much crushed garlic as you like
• A big sprinkle of curry powder
• A big splash of soy sauce

Toss & leave for an hour if possible, turning occasionally.

Add:

• A cup of super-finely chopped celery,
• 1 cup bread crumbs (homemade from grainy bread is best)
• 1 cup rolled oats

Mix thoroughly so the drys can soak up the wets. Tip into greased oven dish of desired shape. I like a ceramic pie dish personally.

Oven at 180C for 45mins.

Remove from oven & spread with sauce mixture (3 parts ketchup, 1 part brown sugar), then sprinkle with lots of sesame seeds.

Replace in oven until it comes away from sides, it looks solid & the sauce has caramelized on top.