How to Cook a Tofurky Roast to Perfection
Tofurky Roast has really become a family tradition in my household.
I don’t know when I first starting bringing a Tofurky to holiday gatherings, but I can tell you, it has been at least 20 years!
In that time, I have learned a few things that really help to make sure that the Tofurky is flavorful and moist and, well, cooked to perfection!
I often hear people say that the their Tofurky roast is dry or bland….well, that’s just because they’re not cooking it right!
In fact, I used to take only one Tofurky roast to the holiday dinner for my little vegetarian family to enjoy while everyone else ate their bird. But after a while, I had to start bringing two because everyone wanted to try some!
And when they found out how delicious it was, well…..I’d have to make sure my little vegetarians got some first before it all disappeared!
That’s why I can pretty much guarantee that your family and friends will love it!
Watch the video to see how to Roast a Tofurky to Perfection!
There are basic directions on the box, which are fine, and where I originally started from. But if you really want to cook a Tofurky roast to perfection, follow these tips:
1. Use the right cooking vessel
The kind of dish you use to roast the Tofurky is crucial! Often the directions say to wrap it in foil, but that is not how to cook a Tofurky to perfection!
What you really need is something that will hold in the moisture of the marinade without any spills, and without risk of burning. This will keep the Tofurky nice and moist and allow it to absorb all the delicious flavors from the marinade.
I have always used one of these beautiful terra cotta pots called a Romertopf. These dishes are imported from Germany.
I was lucky enough to find one of these, unused, in my mother-in-law’s attic. She let me take it, and after 20 years or so, it is well broken in and well loved!
How to care for your Romertopf clay baking dish
– When you first get your Romertopf, soak both the bottom and the lid for about 30 minutes in room temperature water. Scrub lightly with a brush and rinse to remove any particles left from the manufacturing process.
– Each time you use your Romertopf, soak the lid in water for 15 minutes (you don’t have to soak the bottom because it is glazed). If you don’t have time, run it under some water for 30 seconds to 1 minute.
– Put your ingredients in the dish and put it into a cold oven so that it can warm up with the temperature of the oven.
– To clean your Romertopf, use hot water, baking soda, and a cleaning brush. Do not use soap.
– Avoid taking it from one temperature extreme to another. For example, do not place a hot baking dish into cold water.
One last choice that you may already have at home is a Dutch Oven. If you don’t already have one, it is a very worthwhile investment because it will last a lifetime and you can make so many delicious meals in it, from soup and stews to bread, and yes, Tofurky!
2. Cook your veggies in the same dish
Additionally, I like to add potatoes and veggies to the roasting dish, so that they can absorb all those yummy flavors too, as well as imparting their own flavors into the Tofurky roast. It also saves a lot of time cooking, because it’s all in one pot!
You can add whatever veggies you want, but I pretty much always include potatoes. This ensures that while the mashed potatoes on the table might be laden with butter and cream, you will have some delicious vegan potatoes to enjoy too!
I also like to add things like onions, carrots, celery, mushrooms, and garlic, or try broccoli and cauliflower, or even brussels sprouts!
3. Use a delicious marinade
Back when I started buying Tofurky roasts, there was a different marinade recipe on the box than there is now. The one printed on the label nowadays is basically just olive oil, sage, salt, and pepper. But the original marinade was much more tasty (in my opinion), and is basically what I still use today.
It just takes a few simple ingredients and a couple minutes of time to take your Tofurky roast to the next level!
The ingredients I use are:
Tamari or soy sauce
Olive oil (optional)
Brown sugar (also optional)
The measurements and directions are provided in the printable recipe card below.
Tamari lends the saltiness needed to combat any blandness, and the sage and black pepper just add a nice complimentary flavor.
That’s it! Simple, right?
It really couldn’t be easier to cook a Tofurky roast to perfection when you follow these 3 tips.
Just make sure to:
1. Use the right baking dish with a snug lid
2. Cook some veggies in the same dish
3. Use a delicious marinade
I hope that you try this out for your next holiday gathering. I am sure that you and your guests will love it and it will become a family tradition like it has for us!
If you do try this recipe, please let me know what you think in the comments below. I would really appreciate the feedback!
Here are some more recipes and articles I think you’ll enjoy.
The Perfect Tofurky Recipe
One of the keys to cooking the perfect Tofurky roast is the marinade. This recipe is for a marinade similar to one that was originally on the Tofurky roast package and will create a delicious and moist Tofurky.
- 1 Tofurky roast
- 1/3 cup Orange juice
- 2-3 Tbsp. Tamari or soy sauce
- 3 Tbsp. Olive oil optional
- 1 Tbsp. Brown sugar or coconut sugar optional
- 1 Tbsp. Dried sage or other herbs
- 1 Tsp. cracked black pepper
- 2-3 cups mixed veggies of your choice optional
Thaw the Tofurky for about 24 hours in the fridge or overnight on the counter. If you can't thaw it well ahead of time, you will need to add about 1 hour to the cooking time. Take the plastic wrap off of the roast before placing it in a heavy-bottomed baking dish with a lid.
Preheat your oven to 350F degrees.
If you are using a Romertopf, remember to soak the lid in water first for about 15 minutes and do NOT preheat the oven. Turn the oven on when you are ready to put the Tofurky in. You may need to add another 10 minutes to the cooking time.
If you are adding veggies to the dish, cut them into small pieces and set aside.
Put all of the marinade ingredients into a bowl or measuring glass and whisk to combine.
Place all of your cut veggies into the baking dish alongside the Tofurky. Pour half of the marinade over the Tofurky and the vegetables. Put the lid on and place it in the oven for 40-50 minutes.
After about 45 minutes, take the Tofurky out of the oven and turn it over with some kitchen tongs. Use the rest of the marinade to baste the other side. Don't forget the veggies too! Place back in the oven for another 40-50 minutes.
When the Tofurky is done, slice it into approximately 5-6 slices, depending on how thick you want them. Serve with the veggies and a vegan gravy of your choice (Tofurky makes their own brand that is pretty good).
If you are cooking the Tofurky at home and then taking it to a family gathering, you have a couple of choices on how to handle it. I usually take it out of the oven about 20 minutes earlier, leave the lid on tight, and wrap it in towels to transport. When I arrive at the party, I put it in the host’s oven (hopefully there’s room!) for about 10-20 minutes. If you leave the lid on, it will retain the heat and moisture until ready to serve.