Tofu Turkey Roast Roll

[Guest guest]

I couldn't decide whether to make a Tofu Turkey or Holiday Roast

Roll for dinner tonight, so I combined the recipes. I served it with

cashew gravy and cranberry sauce - yum ! It turned out really well -

a layer of tofu " turkey " wrapped around the stuffing. This is the

one I'll be making for christmas. It is baked ahead of time and

reheated and browned a little to serve. It's also suprisingly easy

to make. Here's the recipe

 

 

 

Tofu Turkey Roast Roll

 

 

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" Turkey "

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2 lbs (900 g) firm tofu (I used three 320 g packets)

1/4 cup arrowroot

2 tbsp (6 tsp) nutritional (savoury) yeast flakes

(I was out of yeast so I used Braggs)

2 tsp powdered agar

3 tsp chicken-style bouillon powder

1 1/2 tsp sage

1 1/2 tsp thyme

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

shake of black pepper

 

 

In a food processor, puree all ingredients. My food processor

struggled a little with this amount. I had to keep stopping to mix

the mixture so it all processed evenly.

 

 

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Stuffing

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1 - 2 tbsp oil

1 cup chopped mushrooms

1 cup chopped celery

1 large onion, chopped

3 cloves garlic, crushed

2 tbsp Braggs 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 roast with marinade. (Keep the remaining marinde

for basting later.) If possible get someone to help with the

wrapping. 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.