HOW TO COOK A TOFURKY ROAST

HOW TO COOK A TOFURKY ROAST

HOW TO COOK A TOFURKY ROAST

Carved Tofurky roast surrounded by roasted vegetables.
Tofurky Roasts are a convenient vegan holiday staple. They’re easy to prepare and make a satisfying centerpiece to a vegan.

This Tofurky “how to” guide will help you get the most out of your roast. This post covers how to cook a Tofurky Roast (thawed or frozen), make vegan gravy from the “drippings”, serve the roast, and how to heat and use up leftovers.

What you’ll need to prepare a Tofurky roast: uncooked Tofurky roast, chopped vegetables, baste, and fresh herbs.
WHAT YOU’LL NEED
1 TOFURKY ROAST, THAWED IN FRIDGE FOR 24 HOURS
If needed, refer to the Tofurky tips below to cook from frozen.

FOR THE BASTE:
3 tablespoons (45 ml) olive oil
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) maple syrup
1 clove garlic, minced
1½ teaspoons each of fresh chopped thyme, oregano, sage, and rosemary (for dried herbs, use ½ teaspoon each or sub with 2 teaspoons dried poultry or Italian seasoning – rubbed not ground)
VEGETABLES (OPTIONAL):
1 medium sweet potato, peeled and chopped
1-2 carrots, peeled and chopped
6-10 Creamer potatoes, halved
When chopping the vegetables, keep the pieces in large and uniform pieces as they’re going to cook for over an hour.

Other vegetable options: onion, parsnips, large broccoli florets, halved Brussels sprouts.

FOR THE GRAVY (OPTIONAL):
Tofurky “drippings”
3 tablespoons (35 grams) flour
2 cups (500 ml) vegetable broth
OTHER SUPPLIES:
Scissors or sharp knife
Parchment paper
Casserole dish, roasting pan, or pie plate
Aluminum foil

Tofurky roast in packaging.
HOW TO COOK A TOFURKY ROAST
Preheat your oven to 350°F (180°C).

Use a knife or scissors to carefully cut off one of the end clips. Run the thawed Tofurky Roast under warm water as you loosen and remove the plastic.

Prepare the baste in a small bowl. Mix together olive oil, soy sauce, maple syrup, minced garlic, and herbs.

If cooking vegetables, toss them with 3 tablespoons of baste. Arrange vegetables in your baking dish.

Put a piece of parchment paper in the center of your baking dish. Add the Tofurky Roast and cover with half of the baste.

Note: When cooking vegetables in the same dish as the Tofurky, the parchment paper barrier prevents the vegetables from simmering in the excess baste, getting overcooking and over-seasoned. The parchment makes it easier to reserve the Tofurky “drippings” for making vegan gravy.

Uncooked Tofurky roast and vegetables, ready for the oven.

Cover the baking dish tightly with aluminum foil.

Cook for 1 hour and 20 minutes. Check for doneness after 1 hour. Once the vegetables are almost tender and the Tofurky is golden-brown, pour the remaining baste over the Tofurky and cook, uncovered, for another 10-15 minutes. Cook until the vegetables are tender and the Tofurky Roast reaches an internal temperature of 165°F (75°C).

Optional: Reserve excess baste or Tofurky “drippings” for making vegan gravy.

Partially carved Tofurky roast surrounded by roasted vegetables.
Use a very sharp or serrated knife to thinly slice/shave the Tofurky Roast for serving.

Store leftovers in the refrigerator for up to 4-5 days.

HOW TO MAKE TOFURKY “DRIPPING” GRAVY
Heat the Tofurky “drippings” in a small saucepan over medium heat. Once hot, make a roux by whisking in 3 tablespoons of flour. Add a splash of the vegetable broth if the roux is too thick to stir. Cook, stirring constantly for 1-2 minutes. Whisk in the vegetable broth, slowly and gradually, to prevent lumps. Simmer until the gravy reaches your desired consistency. (The gravy will thicken slightly as it cools.) Taste and adjust the consistency with vegetable broth or water. Taste and adjust seasoning with salt and pepper.

(Tip: Add minced roasted onions or mushrooms.)

COOKING FROM FROZEN
Extend cook time by 1 extra hour. If cooking vegetables in the same baking dish, cook the Tofurky Roast for 1 hour before adding the vegetables and continue cooking as directed.

Reheating leftovers (Microwave): Sliced Tofurky can dry out quickly. Mix Tofurky slices with a small amount of vegan gravy or water to moisten slightly. Cover loosely before microwaving until heated through.

Reheating leftovers (Oven): Preheat oven to 350°F (180°C). Wrap sliced Tofurky in foil and add a small amount of vegan gravy or water to moisten slightly. Cook until warmed through, about 10 minutes.

OW TO COOK A TOFURKY ROAST

How to cook a Tofurky Roast with roasted vegetables and easy vegan gravy.

INGREDIENTS

1 Tofurky Roast, thawed in fridge for 24 hours

FOR THE BASTE
3 tablespoons (45 ml) olive oil
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) maple syrup
1 clove garlic, minced
1.5 teaspoons each of fresh chopped thyme, oregano, sage, and rosemary (for dried herbs, use ½ teaspoon each or sub with 2 teaspoons dried poultry or Italian seasoning – rubbed not ground)
VEGETABLES (OPTIONAL)
1 medium sweet potato, peeled and chopped
1-2 carrots, peeled and chopped
6-10 Creamer potatoes, halved
FOR THE GRAVY (OPTIONAL)
Tofurky “drippings”
3 tablespoons (35 grams) flour
2 cups (500 ml) vegetable broth
INSTRUCTIONS
TOFURKY ROAST AND VEGETABLES
Preheat your oven to 350°F (180°C).
Use a knife or scissors to carefully cut off one of the end clips. Run the thawed Tofurky Roast under warm water as you loosen and remove the plastic.
Prepare the baste in a small bowl. Mix together olive oil, soy sauce, maple syrup, minced garlic, and herbs.
If cooking vegetables, toss them with 3 tablespoons of baste. Arrange vegetables in your baking dish.
Put a piece of parchment paper in the center of your baking dish. Add the Tofurky Roast and cover with half of the baste.
Note: If cooking vegetables in the same dish as the Tofurky, the parchment paper barrier prevents the vegetables from simmering in the excess baste, overcooking and over-seasoning them. The parchment makes it easier to reserve the Tofurky “drippings” for making vegan gravy.
Cover the baking dish tightly with aluminum foil.
Cook for 1 hour and 20 minutes. Check for doneness at 1 hour. Once the vegetables are nearly tender and the Tofurky is golden-brown, pour the remaining baste over the Tofurky and cook, uncovered, for an additional 10-15 minutes. Cook until the vegetables are tender and the Tofurky Roast reaches an internal temperature of 165°F (75°C).
Optional: Reserve excess baste or Tofurky “drippings” for making vegan gravy.
Use a very sharp or serrated knife to thinly slice the Tofurky Roast for serving.
TOFURKY GRAVY
Heat the Tofurky “drippings” in a small saucepan over medium heat. Once hot, make a roux by whisking in 3 tablespoons of flour. Add a splash of the vegetable broth if the roux is too thick to stir. Cook, stirring constantly for 1-2 minutes. Whisk in the vegetable broth, slowly and gradually, to prevent lumps.
Simmer until your desired consistency is reached (the gravy will thicken slightly as it cools.)
Taste and adjust the consistency and seasoning using vegetable broth, water, salt, and pepper.
NOTES
Store leftovers in the refrigerator for up to 4-5 days.

Cooking from frozen: Extend cook time by 1 extra hour. If cooking vegetables in the same baking dish, cook the Tofurky Roast for 1 hour before adding the vegetables and continue cooking as directed.

Serve with cranberry sauce and vegan gravy.