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.
| Prep Time | 30 Minutes |
| Cook Time | 1 1/2 Hours |
| Servings |
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- 1 Medium yellow onion chopped
- 2 Medium potatoes chopped
- 1 Medium yam chopped
- 1 Medium carrot chopped
- 1 Tofurky Roast THAWED!!
- 1/2 Cube Not-Chick'n Bouillon or 2 Tablespoons veggie broth or 2 Tablespoons olive oil for oil version
- 4 Tablespoons warm water
- 2 Tablespoon soy sauce
- 1 Tablespoon nutritional yeast
- 1 Teaspoon thyme
- 1/2 Teaspoon sage
- salt & pepper to taste
Ingredients
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- Preheat your oven to 350 F.
- Mix together warm water and 1/2 a cube of Not-chick'n bouillon until blended. Add soy sauce, nutritional yeast, and spices and set aside.
- Wash, peel and chop the vegetables to desired size.
- Carefully remove "thawed" roast from the plastic casing with a knife or scissors and place into a 2 quart covered casserole dish.
- Surround Tofurky Roast with vegetables.
- Baste the roast and veggies with half of the broth mixture, set aside the rest to continue basting after cooking.
- Place covered baking dish in the preheated oven for 1 hour and 15 minutes.
- Remove the casserole dish from the oven and turn the oven off. Using the serrated utility knife make small cuts in the roast as if you were cutting it to serve but only go 1/4 of the way down. Add the remaining baste over the roast where the cuts are so it can soak in and make it moist. Place the lid back on and let rest for another 10 minutes.
- Remove the lid, slice the Tofurky along the cuts previously made with your serrated utility knife and serve hot with the veggies. ENJOY!
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