Recipe

Tofu Turkey And Veggie Roast Recipe

	Boofie / All my dishes 1 year, 1 month ago A friend of mine recently went vegan and this is going to be her first Thanksgiving without turkey, so I modified my huge stuffed tofu-turkey recipe for her and this is how it turned out ;) It's great any day of the year!! Prep:20m Cook:30m Servings:3	Boofie
	tofu turkey tofurky thanksgiving vegan soy beancurd roast

Does this look good? Yeah! / Nope

Fans

momo_55gra

Ingredients

16 oz extra firm tofu

3 red potatoes, with skin, quartered

2 stalks celery, thick slice

1 carrot, thick slice

1 onion, thick slice

1 1/2 cups vegetable broth, low sodium

2 tbsp soy sauce, low sodium

1 1/2 tbsp sesame oil

1 tsp dried thyme

1/2 tsp dried sage

3 sprigs fresh rosemary

Coarse salt and pepper to taste

Directions

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.

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