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Tofu Turkey and Veggie Roast Recipe

Ingredients

How to make it

  • Drain tofu: carefully slice block of tofu into desired shape, about 1/4" thick (triangles, slices from the "end", large slabs, etc). Place on a cutting board with several layers of paper towels on it. Cover with paper towels and place a heavy flat object over the tofu, like a large book or heavy skillet/casserole dish (you can add cans on top just make sure weight is even). Allow to drain 15-20 minutes, changing paper towels as needed.
  • Meanwhile, preheat oven to 350 and prepare veggies and baste. For baste, combine veggie broth, soy sauce, oil, thyme, and sage.
  • In a 13x9" casserole, layer carrots, celery, and onions. Next, carefully place tofu slices over veggies, overlapping if necessary. Spread potatoes around tofu and baste everything (primarily tofu) with half of baste mixture. Season with salt and pepper to taste.
  • Bake 15 minutes. Carefully turn tofu slices over, overlapping again if necessary, and baste tofu and veggies with remaining half of baste mixture. Bake another 10-15 minutes or until carrots and potatoes are easily pierced with a fork. Serve immediately.

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    wow your on a roll Boofie these recipes all fantastic thanks. high5
    Was this review helpful? Yes Flag

The Cook

boofie Salt Lake City, UT

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