Tofu Turkey Roast

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Tofu Turkey Roast

 

 

You can find step-by-step pictures on making this in " Photos " > " Tofu Turkey

Roast - How To " .

 

This recipe has been changed slightly from the one in the Files. I have added

more tofu to make a thicker " Turkey " layer. As the " Turkey " is cooked twice, it

is great to make the day before (up to step 7). Make sure the tofu you use is as

firm as you can find. The one I use is actually called " Hard Tofu " . This is a

lot of fun to make.

 

 

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" Turkey "

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four 320 g packets (2 3/4 lb total) very firm or hard tofu (not silken)

4 tablespoons (5 1/3 US tbsp) arrowroot

8 teaspoons savoury (nutritional) yeast flakes

3 teaspoons agar powder

4 teaspoons chicken-style stock powder (not too salty)

4 teaspoons sage

1 1/3 teaspoons thyme

1 1/3 teaspoons onion powder

1 1/3 teaspoons garlic powder

1 1/3 teaspoons salt (or to taste)

shake of black pepper

shake of black pepper

 

 

Divide the ingredients evenly into 2 lots. In a food processor, puree each batch

of ingredients. Stopping the processor regularly to scrape down the sides and

assist in mixing.

 

 

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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)

 

 

In a saucepan sautee the onion, mushrooms, celery and garlic in oil until

cooked. Remove from heat. Mix Braggs into vegetable mixture. In a bowl mix bread

crumbs, herbs, salt and pepper. 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. Adjust seasonings to taste if necessary.

 

Roll stuffing into a 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 baking paper (silcon coated 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, centered along the

overlapped edges.

 

3. On the top layer of baking paper, spread the tofu " turkey " mixture - about

12 " x 10 " (30 x 25 cm) and about 1/2 " (13 mm) thick.

 

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. 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.) If possible get someone to help with the rapping. 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.

 

7. 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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I made a few changes when I cooked the roast for Christmas :

 

- I used an extra package of tofu and increased the other ingredients

accordingly (but not the stuffing), giving a thicker " turkey " layer.

 

- I used half the stuffing from the recipe, and half an apricot and pine nut

stuffing for the other.

 

Served with " Cashew Gravy - 4 " (with a little chicken-style bouillon added) and

cranberry sauce - delicious !

 

For the gravy see :

 

Files > ***Recipes Posted to VGF*** > Condiments - Savory and Sweet. > Gravy >

Cashew Gravy

 

- You can find printable instructions with all the photos here :

http://www.gfcfcooking.com.au/tofu_turkey_roast.html

 

Kim

 

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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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