Crumble the tofu and place it in a food processor bowl. Process until it breaks evenly.

Add the remaining ingredients minus the water and process again until all seems to be well combined.

Starting with ½ tablespoon, add as much water as required for the mixture to come together into a workable dough (I cannot give you the exact measurements as it depends on the tofu humidity).

Transfer onto a parchment paper sheet and shape the dough into a loaf, then wrap it by securing the ends by twisting them a few times. Do not wrap it extremely tight as the dough will expand slightly whilst cooking.

Steam the dough for 45 minutes to 1 hour. I use the pressure cook mode on the Instant Pot for 30 minutes + slow release.

You can serve the gammon straight away, coat it in herbs and spices and bake it in the oven or glaze it and broil it. I made a simple glaze with 1 tablespoon tomato puré, 2 tablespoon oil, 1 tablespoon water and 1 tablespoon demerara sugar, brushed it on the diamond scored top and finished with a bunch of cloves. All baked in the air fryer for 15 minutes.