christmas tofurkey roast

Perfectly tender tofu crust filled with spinach, sautéed mushrooms, and smoky lentil filling make this a flavorful and comforting Christmas dish.

Ultimate Christmas Tofurkey Roast

firm tofu

tbsp white miso

tsp smoked paprika

tsp salt

oregano

tsp cumin

tsp red pepper flakes

yeast

rice flour

dry green lentils

brown rice

salt

water

maple syrup

soy sauce

tbsp tahini

tomato paste

tsp liquid smoke

onion

shallot (minced)

garlic

chestnuts (cooked)

red bell pepper

parsley (or basil)

cranberries (or raisins)

pumpkin spice (optional)

pine nuts

spinach (chopped)

garlic (finely chopped)

salt, pepper

cremini mushrooms

pepper

Place all the crust ingredients in the bowl of a food processor and process for about 1 minute until everything is well incorporated and looks smooth. You will end up with a slightly wet, very soft dough. Transfer to a large bowl, cover, and set aside while preparing the filling.

Roast crust

Combine the green lentils and brown rice with the water and salt in a large saucepan. Bring to a boil, lower the heat to medium, and simmer for about 25 minutes until the lentils are cooked and almost no liquid remains. Drain excess water if needed.

Place the rice and lentils in the bowl of a food processor and add the maple syrup, soy sauce, tahini, tomato paste, liquid smoke, onion, shallot, garlic, chestnuts, red bell pepper, and fresh parsley. Process for about 15 seconds until everything is roughly chopped and has the texture of ground meat. Taste and adjust salt and pepper if needed. Transfer to a bowl and stir in the cranberries and pine nuts. Set aside.

Filling

Heat a teaspoon of oil in a large skillet over medium heat. Add the chopped spinach to the skillet and allow to cook for 5 minutes until the spinach has softened. Add the chopped garlic, salt and pepper to taste. Transfer the spinach to a colander and squeeze excess liquid by pressing with the back of a spoon. Set aside.

Spinach

In the same skillet, sautée the mushrooms until they become tender and lightly browned, about 5 minutes. Deglaze the skillet with the soy sauce and continue to cook until no liquid remains. Set aside.

Mushrooms

Preheat oven to 350°F.

Once you have the crust and fillings ready, you can start assembling the loaf.

Line a 9x5 inch loaf pan with parchment paper. Transfer about 1 cup of the tofu mixture to the bottom of the pan. Using wet hands, spread the mixture into an even layer. You can also place a piece of parchment paper on top and use the bottom of a glass to spread the mixture evenly. Be careful; the tofu mixture will be sticky and very soft.

Place the cooked spinach on top of the tofu mixture, leaving about 1 inch on each side. Top with the sautéed mushrooms. Spread about 2 cups of the lentil/brown rice filling on top of the mushrooms, pressing lightly.

Once you have placed the filling it&#39;s time to cover it with the remaining tofu mixture, this is the most delicate step. Using wet hands, take a small amount of the tofu mixture in your hands and carefully cover the filling, little by little, into an even thickness, making sure to press on the edges to enclose the filling. When the filling is fully covered, carefully rub it with wet hands to smooth the top.

In a small bowl, combine one tablespoon of maple syrup with one tablespoon of soy sauce. Brush the tofurkey with the glaze.

Cover with aluminum foil and bake for about 50 minutes. Bake uncovered for another 5 minutes until the top is golden brown, let cool 5 minutes before serving.

Serve with green beans, mashed potato, or peppercorn sauce. I found the roast tasted even better the next day.

Assemble

Like others I'd love to know if this can be frozen ahead of time and then defrosted and cooked on the day, thanks!

I have made this recipe four times now for my daughter.   She loves it.  I want to make it for her fir Easter. My problem is I will be away. Does anyone know if I can make this, not cook it and freeze it.?Then cook it when she is having Easter dinner.

Tasted amazing. 
However, the loaf fell apart and the tofu was a bit mushy, did not keep its form. I used firm tofu, slightly pressed. Should I have used extra firm or firm tofu with no pressing or more pressing?

Made this, it's soo good! Both vegans and meat eaters loved it. I didn't have miso or red pepper flakes, added smoked paprika and smoked pepper to the filling. Delicious! Also the next days &lt;3

Just eaten this having made it yesterday and cooked today. A few tweaks for me (left out the fruit as family isn't keen, forgot the pine nuts, swapped the chestnuts for hazelnuts) and also made mine a little taller as that was the shape or the dish I had (and had more filling).

It's excellent and lots of opportunities to experiment changing filling and flavouring for the crust. 

Family had got a bit bored or nut roast and this really is excellent! Thanks for sharing!

I am very excited to read this recipe and very much happy to make this tofurkey roast for this coming christmas. Looking for more such recipes in future too. Thank you.

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Ultimate Christmas Tofurkey Roast

Top 1 christmas tofurkey roast recipes from across the web

The most viewed christmas tofurkey roast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Ultimate Christmas Tofurkey Roast

The most viewed christmas tofurkey roast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine