Tofu Turkey Mushroom Gravy Roast (Print)

Herbed tofu roast with mushroom gravy and savory stuffing, perfect for festive gatherings or special dinners.

# Components:

→ Tofu Roast

01 - 2 lbs extra-firm tofu, pressed
02 - 2 tablespoons olive oil
03 - 2 tablespoons soy sauce or tamari
04 - 1 tablespoon nutritional yeast
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon dried sage
08 - 1 teaspoon dried thyme
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon ground black pepper
11 - 1/2 teaspoon salt

→ Stuffing

12 - 2 tablespoons vegan butter or olive oil
13 - 1 small onion, finely diced
14 - 2 celery stalks, finely diced
15 - 2 cloves garlic, minced
16 - 1 cup diced mushrooms
17 - 1 teaspoon dried sage
18 - 1 teaspoon dried thyme
19 - 1/2 teaspoon dried rosemary
20 - 1/2 teaspoon salt
21 - 1/4 teaspoon ground black pepper
22 - 2 cups cubed day-old bread
23 - 1/2 cup vegetable broth

→ Mushroom Gravy

24 - 2 tablespoons vegan butter or olive oil
25 - 2 cups sliced cremini or button mushrooms
26 - 2 tablespoons all-purpose flour
27 - 2 cups vegetable broth
28 - 2 teaspoons soy sauce or tamari
29 - 1 teaspoon dried thyme
30 - 1/2 teaspoon ground black pepper
31 - Salt, to taste

# Directions:

01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a food processor, crumble pressed tofu and blend until smooth. Add olive oil, soy sauce, nutritional yeast, garlic powder, onion powder, sage, thyme, smoked paprika, black pepper, and salt. Process until mixture is thick and consistent.
03 - In a skillet, melt vegan butter over medium heat. Sauté diced onion and celery for 3 to 4 minutes. Add minced garlic and mushrooms; cook 5 minutes until soft. Mix in sage, thyme, rosemary, salt, and pepper. Add bread cubes and vegetable broth, stirring until liquid is absorbed and stuffing holds together. Remove from heat and allow to cool.
04 - On parchment paper, press two-thirds of tofu mixture into a rectangle about 3/4 inch thick. Spoon stuffing lengthwise down the center. Cover with remaining tofu mixture, sealing stuffing inside, and shape into a neat loaf.
05 - Transfer loaf to prepared baking sheet. Brush with olive oil and cover loosely with foil. Bake for 45 minutes, then uncover and bake an additional 20 to 25 minutes until golden and firm.
06 - While roast bakes, melt vegan butter in a saucepan over medium heat. Sauté sliced mushrooms for 6 minutes, or until browned. Sprinkle in flour and cook, stirring, for 1 minute. Gradually whisk in vegetable broth, soy sauce, thyme, black pepper, and salt. Simmer 8 to 10 minutes, whisking occasionally, until thickened. Adjust seasoning to taste.
07 - Let tofu roast rest for 10 minutes before slicing. Serve loaf warm, topped with mushroom gravy.

# Expert Advice:

01 -
  • Uses wholesome plant-based ingredients
  • Filled with aromatic, herby stuffing and rich gravy
  • Make-ahead friendly for stress-free holidays
  • High in protein and satisfying for vegans and non-vegans alike
02 -
  • High protein and filling
  • Can be prepped a day ahead for easy entertaining
  • Freezes wonderfully for future meals
03 -
  • Press your tofu as dry as possible for the best texture
  • Cool the stuffing before filling the loaf to avoid mushiness
  • Allow the roast to rest before slicing so the stuffing holds
  • For best flavor use high quality vegetable broth in the stuffing and gravy
  • I learned to never skip the olive oil brush on top for that tempting golden crust

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