Tofu Turkey Roast - Improved Version (mor Turkey)

[Guest guest]

This is the new improved version of my Tofu Turkey Roast. I have added

and extra packet of tofu to make a thicker layer of " Turkey " around

the stuffing. I tend to vary the stuffing and will often use a

different stuffing on each end of the " Turkey " . If you have a

favourite stuffing that holds together well you can use that.

 

 

 

Tofu Turkey Roast

 

You can find printable instructions with all the photos here :

http://www.gfcf.jassinc.com/tofu_turkey_roast.html

 

You can also find step-by-step pictures on making this in

" Photos " > " Tofu Turkey Roast - How To " .

 

 

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" Turkey "

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2 3/4 lbs (1.28 kg) firm tofu (I used four 320 g packets)

5 1/3 tbsp (4 Aust. Tbsp) arrowroot

8 tsp nutritional (savoury) yeast flakes (-OR- Bragg's)

3 tsp powdered agar

4 tsp chicken-style bouillon powder (not too salty)

2 tsp sage

2 tsp thyme

1 1/3 tsp onion powder

1 1/3 tsp garlic powder

1 1/3 tsp salt (-OR- to taste)

shake of black pepper

 

 

 

1. Divide all the ingredients equally into 2 - ie.

 

2 3/4 lbs (640 g) very firm -OR- hard tofu (-OR- two 320 g packets)

2 2/3 tbsp (2 Aust. tbsp) arrowroot

4 tsp nutritional (savoury) yeast flakes (-OR- Bragg's)

1 1/2 tsp powdered agar

2 tsp chicken-style bouillon powder

1 tsp sage

1 tsp thyme

2/3 tsp onion powder

2/3 tsp garlic powder

2/3 tsp salt (-OR- to taste)

shake of black pepper

 

NOTE: If your food processor small or not very strong you may need

to divide the ingredients into 3 or more lots.

 

2. In a food processor, puree each of the lots of ingredients. You may

need to keep stopping to mix the mixture so it all processed evenly.

 

 

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Stuffing

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1 to 2 tbsp oil

1 cup chopped mushrooms

1 cup chopped celery

1 large onion, chopped

3 cloves garlic, crushed

2 tbsp Bragg's Aminos (-OR- GF soy sauce -OR- GF tamari)

2 tsp sage

2 tsp thyme

1 tsp marjoram

1 tsp celery seeds

1 tsp salt (-OR- to taste)

pepper, to taste

5 cups fresh GF bread crumbs (I used Multi-Grain)

 

 

1. In a saucepan saute the onion, mushrooms, celery and garlic in oil

until cooked.

 

2. Remove from heat. Mix Braggs into vegetable mixture.

 

3. In a bowl mix bread crumbs, herbs, salt and pepper.

 

4. Add vegetable mixture to the crumbs in bowl and mix well. My crumbs

were very fresh and moist so my stuffing held together very well.

However, if your mixture is a little dry and not holding together, add

a little water or vegetable stock.

 

5. Adjust seasonings to taste if necessary.

 

6. Roll stuffing into a rounded log about 10 " (25 cm) long.

 

 

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Marinade

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1/4 cup olive oil

2 tbsp (30 ml) Braggs Aminos (-OR- GF soy sauce -OR- GF tamari)

5 tsp GF miso

4 tsp orange juice

1 tsp GF mustard powder

 

 

Whisk all ingredients together.

 

 

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Assembly and Cooking

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1. Preheat oven to 350 F (175 C).

 

2. On work surface lay down 2 pieces of non-stick baking paper about

16 " (40 cm) long, overlapping about 4 " (10 cm) along the long edges.

Over the top of this lay down another piece of baking paper, centred

along the overlapped edges.

 

3. On the top layer of baking paper, using wet hands or spatula evenly

spread the tofu " turkey " mixture to about 12 " x 10 " (30 x 25 cm).

 

4. Place the stuffing log on to the center of this. Carefully lift the

edges of one end of the paper, and thus the tofu, up and over the

stuffing.

 

Gently pull paper away from tofu and lay flat again, leaving the tofu

around the stuffing. Repeat with the other side.

 

5. The tofu mixture should meet at the top and wrap all the way around

the stuffing. Using wet hands, gently press the edges together and

smooth over.

 

Press the tofu over the ends of the stuffing log, and smooth this over

also.

 

6. Brush the entire top of the roast with marinade. (Keep the

remaining marinade for basting later.)

 

7. If possible get someone to help with the wrapping. Wrap with all

the layers of the baking paper. Twist the long ends to close. Wrap

with an additional layer of baking paper if desired. Wrap again with

several layers of foil.

 

8. Gently place on a baking tray. Bake for 1 hour and 15 minutes.

Remove from oven, allow to cool and then refrigerate until 1 hour

before serving.

 

8. About 1 hour (or a little less) before serving, gently unwrap the

roast. Brush with more marinade and re-wrap. Place in oven and bake

for about 20 - 30 minutes at 350 F (175 C).

 

9. Remove foil and baking paper. Brush with remaining marinade. Place

back into oven for around 20 minutes or until golden brown.

 

10. Slice and serve with cashew gravy and cranberry sauce.

 

 

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COMMENTS

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Recipezaar Review - I was pleasantly surprised at how well this turned

out and how easy it is to make. I had to make some substitutions to

accommodate what I had in my cupboards.I did not have arrowroot, so I

subbed 9 tsp of cornstarch. For the sage, thyme and marjoram I subbed

2 tsp of poultry seasoning in both the turkey and stuffing parts. I

also subbed tahini for the miso. I had a package of boiled golden

mushrooms that I used for the mushrooms in the stuffing. I also did

not add any salt, but added some powdered boullion. I made this and it

sat uncooked in the fridge for two days and then I cooked it. My

husband said that while it did not have the same texture as turkey it

did actually taste like turkey. I found that I liked this dish better

at room temperature. Thanks for such an easy, and tasty vegetarian meal.

 

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Recipezaar Review - My daughter-in law fixed this on Thanksgiving and

we liked it. Being a traditional turkey person. I must say that was

the closest thing to turkey we ever had.

 

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Recipezaar Review - I have been making Tofu Turkey for many years now.

This Thanksgiving I found this recipe and now it is my favorite! The

agar and arrowroot were something I didn't have on hand, and added a

bit of expense, but the outcome was well worth it. Throw out all your

other Tofurkey recipes, this is a keeper.

 

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Recipezaar Review - Made this for Christmas dinner this year. It was

quite good but I think next time I would make a few changes. I think I

would like to increase the " turkey " part (tofu) and decrease the

" stuffing " . I also had too much marinade left over. It looked very

impressive though. I served it with Quick and Easy Vegetarian Gravy

(#171599). I also didn't cook it ahead of time, and I think that may

have been a mistake. The flavors came through much better with the

leftovers the next day. I will try this recipe again.

 

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