Vegan “Turkey” Roast
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Ingredients
- 14oz extra firm tofu
- 1/3 cup sunflower oil
- 1 3/4 teaspoon seasoned salt
- 1 1/2 teaspoon nutritional yeast flakes
- 1/4 teaspoon sugar
- 3/4 teaspoons lemon juice
- 2 1/2 teaspoons Bragg's liquid aminos (or soy sauce)
- 2 teaspoons sage (ground)
- 1/4 teaspoon savory
- 1 cup vital wheat gluten
- 1 1/2 cup prepared stuffing (unbaked)
Directions
| Step 1 | |
| Place all ingredients except gluten flour in a blender. Blend until smooth, | |
| Step 2 | |
| Place tofu mixture in a bowl. Knead in gluten flour. Adjust amount of gluten flour as needed. Very little dough should be sticking to the side of your mixing bowl. | |
| Step 3 | |
| Separate dough into 2 equal halves, then press each half into the bottom of a shallow bowl, until the dough extends about 1/2 inch up the side of the bowl. | |
| Step 4 | |
| Spoon about 1 1/2 cup prepared stuffing into the center of one half. Press stuffing into dome. Place other dough half on top of dome, and press dough edges together. | |
| Step 5 | |
| Place several cups of water in steamer and bring to boil. Wrap roast snuggly in cheese cloth, followed by aluminum foil, and place in steamer. Cover and steam for 1 hour. | |
| Step 6 | |
| Remove roast from steamer, and remove aluminum foil and cheese cloth. Prepare baste, as described on tofurky.com. | |
| Step 7 | |
| Place roast in a baking dish, and pour baste over it. Cover baking dish with aluminum foil and bake at 350 degrees F for approximately 1 hour and 15 minutes. Check roast after 45 minutes of baking to re-baste, as needed. | |
| Step 8 | |
| Serve and enjoy! | |