Tofu Turkey Roast (Gluten-Free, Dairy-Free, Egg-Free, Vegan ) Recipe

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Tofu Turkey Roast (Gluten-Free, Dairy-Free, Egg-Free, Vegan )
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Ingredients
29
Count
Nutrition
415
Calories
Total time
165
Minutes
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Ingredients:

Directions:

  1. TURKEY .
  2. Divide the ingredients evenly into 2 or more lots depending on the size of your food processor.
  3. In a food processor, puree all ingredients in lots. You may need to keep stopping to mix the mixture so it all processes evenly.
  4. STUFFING.
  5. In a saucepan sauté the onion, mushrooms, Celery and garlic in oil until cooked. Remove from heat. Mix soy sauce into Vegetable mixture.
  6. In a bowl mix bread crumbs, herbs, salt and pepper. Add vegetable mixture to the crumbs in bowl and mix well. If the crumbs are very fresh and moist the stuffing should hold together very well. However, if your mixture is a little dry and not holding together, add a little water or vegetable stock. Adjust seasonings to taste if necessary.
  7. Roll stuffing into a log about 25 cm (10 ) long.
  8. MARINADE.
  9. Whisk all ingredients together.
  10. ASSEMBLY AND COOKING.
  11. Preheat oven to 350°F (175°C).
  12. On the kitchen bench (counter), or a large cutting board, lay down 2 pieces of non-stick baking paper about 18 (45 cm) long, overlapping about 10 cm (4 ) along the long edges. Over the top of this lay down another piece of baking paper, centred along the overlapped edges.
  13. On the top layer of baking paper, evenly spread the tofu turkey mixture - about 12 x 10 (30 x 25 cm).
  14. Place the stuffing log on to the centre of this. Carefully lift the edges of one end of the paper, and thus the tofu, up and over the stuffing. Gently pull paper away from tofu and lay flat again, leaving the tofu around the stuffing. Repeat with the other side. The tofu mixture should meet at the top and wrap all the way around the stuffing.
  15. Gently press the edges of the tofu mixture together and smooth over. Press the tofu over the ends of the stuffing log, and smooth this over also.
  16. Brush the entire top of the roast with marinade. (Keep the remaining marinade for basting later.).
  17. If possible get someone to help with the wrapping. Wrap with all the layers of the baking paper. Twist the long ends to close. Wrap with an additional layer of baking paper if desired. Wrap again with several layers of foil.
  18. Gently place on a baking tray. Bake for 1 hour and 15 minutes. Remove from oven, allow to cool, and then refrigerate until about 1 hour before serving.
  19. About 1 hour (or a little less) before serving, gently unwrap the roast. Brush with more marinade and re-wrap. Place in oven and bake for about 20 - 30 minutes at 350°F (175°C).
  20. Remove foil and baking paper (the easiest way is to simply tear it away from the top). Brush with remaining marinade. Place back into oven for around 20 minutes or until golden brown.
  21. Slice and serve with cashew gravy and cranberry sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 415.44 Kcal (1739 kJ)
Calories from fat 116.3 Kcal
% Daily Value*
Total Fat 12.92g 20%
Sodium 926.47mg 39%
Potassium 233.31mg 5%
Total Carbs 7.51g 3%
Sugars 2g 8%
Dietary Fiber 5.12g 20%
Protein 16.42g 33%
Vitamin C 4mg 7%
Iron 2.6mg 15%
Calcium 268.3mg 27%
Amount Per 100 g
Calories 187.61 Kcal (785 kJ)
Calories from fat 52.52 Kcal
% Daily Value*
Total Fat 5.84g 20%
Sodium 418.38mg 39%
Potassium 105.36mg 5%
Total Carbs 3.39g 3%
Sugars 0.9g 8%
Dietary Fiber 2.31g 20%
Protein 7.41g 33%
Vitamin C 1.8mg 7%
Iron 1.2mg 15%
Calcium 121.2mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.6
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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