Gluten-Free Tofu Turkey Roast
Personally, I love a good tofurkey and so many of the mock meats on the market. Unfortunately, most of them rely on wheat gluten for their texture, and they don’t love me back. They are also loaded up with processed ingredients, and I also love the challenge of making any and all foods from scratch! This adaptation from Genius Kitchen’s Recipe gets you super close to a seitan texture and is gluten free, oil free, tender, and pairs well with all of the oil-free gravy (recipe here)! This one is a little time consuming, and I would recommend making the roast the day before an event so the agar has time to set up, and then completing baking it the day of the event. This is how we made it:
Preparation: 45 mins
Cook time: 2 Hours
Total time until completion: 4 hours
3 packages extra firm tofu (12 oz each)
2 cloves garlic, minced
3 tbsp nutritional yeast
3 tbsp cornstarch
3 veggie bouillon cubes, crumbled
3 tsp agar powder (not flakes--those are kind of weird to work with)
3 tsp poultry seasoning
1 ½ tsp salt
Pepper to taste
½ onion, finely chopped
3 mushrooms, finely chopped
2 cloves garlic, minced
2 celery stalks, finely chopped
¼ cup dried cranberries
1 tsp poultry seasoning
Salt and pepper to taste
3 tbsp Bragg’s Liquid Aminos
1 clove garlic, minced
1 tsp rosemary, chopped
Preheat your oven to 350 degrees.
Unless you have a very large food processor, you will need to divide this in two batches. I would suggest doing ⅔ and then ⅓ of the roast ingredients at a time. You will eventually mix the whole thing together in one bowl, so you can do the math on divvying up the spices, or you can just thrown them into one of the mixes and blend it really well by spoon after.
So let’s get started, place the tofu, garlic, nutritional yeast, cornstarch, bouillon, agar powder, poultry seasoning, salt, and pepper in a food processor. Blend until the tofu is very smooth and the rest of the ingredients are well combined. If you’re processing the tofu in batches, mix all of batches together in a big bowl.
Set the tofu aside, and let’s make the stuffing. Heat a skillet over medium-high heat. Add a little water, an ice cube, or a little veggie broth. Add the onions and celery, and sautee for 5 minutes stirring frequently. Add the mushrooms and garlic, and cook for a few more minutes. Season with salt and pepper. Remove from heat.
In a medium bowl, add the veggie mixture and the toasted corn bread cubes. Add the poultry seasoning gently toss.
In a small bowl, mix the braggs, garlic, and rosemary for the glaze.
Get ready to assemble this bad boy! On a flat surface, layout a couple pieces of foil, overlapped, about 18” long. Then lay out a piece of parchment paper also 18” long.
Spread the tofu mixture into about a 14” x 12” rectangle.
Spoon the stuffing mixture into the middle leaving a couple of inches of room on each side.
Use the edges of parchment paper to pull the tofu up and over the filling making a seam at the top. Gently pat the seem so it lays flat. Pinch the the sides together gently.
Brush the tofu log with enough of the glaze to cover it, holding about half back for later.
Roll the paper up and over the roast, and then roll the foil, twisting the ends together.
Transfer the roast to a baking sheet, and slide it into the oven for 1 ¼ hours.
Remove from oven and let it cool in the fridge for a few hours, overnight, or even for a day.
This lets the agar set up to give your roast texture.
An hour before serving, marinate the roast with the remaining glaze, and return it to the oven at 350 degrees for about 30 minutes. Protip: to get it really crusty and brown, unwrap the roast, crank the heat up to broil for about 10 minutes. Make sure you take it off of the parchment paper because I did start a mini kitchen fire in my quest to tofurkey perfection!
Carve it up, serve it with gravy, and wow all of your vegan friends and family!