I am all about eating WFPB (Whole Food Plant Based) and keeping processed vegan foods to a bare minimum. BUT, sometimes a processed product really tastes good or makes meal time convenient. For me, Tofurky covers both of these points! Roasted Tofurky makes a tasty centerpiece for your holiday meal and is very easy to prepare.
When it comes to Tofurky it seems those who like it equal those who don’t. I understand why so many do not like it because it can be dry and chewy if it is not cooked correctly. The package directions work, sure, but they need a little pumping up. Leftovers make great Tofurky sandwich!
First, MAKE SURE to plan ahead and thaw the Tofurky out in the fridge 1-2 days before cooking it! All cooking instructions are for thawed Tofurky. Please keep in mind that Tofurky, like many meat substitutes, is made from wheat gluten and therefore is NOT gluten free!
Products I use in this Recipe
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- There should not be a ton of extra space around the roast and veggies so they can absorb the broth. Cook in a 2 Quart Covered Round Casserole Dish.
- A Serrated Utility Knife works best to cut the Tofurky, especially if you want thin slices for sandwiches.
- I really enjoy the amazing flavor of Not-Chick’n Bouillon Cubes. The flavor takes this Tofurky to a whole different level of awesomeness!
- I prefer San-J Tamari Gluten Free Soy Sauce because it tastes the same as regular soy sauce but is non GMO which matters to me.