In one of the most surprising taste tests we've had to date, tasters exclaimed that the Tofurky's flavor is "totally unexpected" and "straight-up delicious!" Everyone gushed over the crispy, crackly "skin" of the Tofurky, which is arguably the most authentic-tasting part of the veggie roast. Bursting with salty umami flavor, the skin paves the way toward even more enticing fare — the actual veggie meat.Many were shocked by how similar the Tofurky's texture and flavor is to a brined turkey. A few felt like the "bouncy, thick texture is a little off-putting," but the remarkable flavor surpasses any textural shortcomings. In the very center, the rosemary rice stuffing has an herbal fragrance and moist, grainy texture that some described as comforting, familiar, and definitely a surprise bonus that enhanced the faux bird.
Ultimately, would people be willing to swap a this roast out for a turkey? Many would, but some wouldn't. A few claimed they wouldn't miss the turkey if they made a tofurky roast, while others were a little hesitant. One or two commented that the roast wasn't 100 percent like turkey, so even though their opinions have changed about Tofurky products, they're likely to stick to the bird this Thanksgiving.
We think this tofurky is surprisingly good — as in good enough to secure a spot on our Thanksgiving table. Gone are the days of funky mock meats that check our gag reflexes. If there's a vegetarian at the table or if you're looking to forgo the bird for a more cost-efficient alternative, the tofurky roast may turn more heads than the turkey itself. Are you ready to change your opinion of tofu?
Learn to roast this veggie roast.
Thaw the tofurky roast in the refrigerator 24 hours prior to use. Do not thaw or cook the roast in the microwave. For easier casing removal, run the roast under hot water for one minute. When carving the cooked Tofurky, use a serrated knife to easily cut through the Tofurky.
1 tofurky roast, plastic casing and clips removed
2 potatoes or yams, peeled and cut in 1/2-inch slices
2 large carrots, quartered
1 onion, cut in 1/2-inch sauté slices (with the grain)
3-1/2 tablespoons canola oil
1-1/2 tablespoons soy sauce
4-1/2 teaspoons fresh (1-1/2 teaspoons dry) sage, chopped
- Preheat oven to 350°F. In a small bowl, whisk together canola oil, soy sauce, and sage. Set aside.
- In a large casserole dish or roasting pan, spread vegetables evenly along the bottom of the pan. Place tofurky in the center of the pan, and baste tofurky and vegetables with sage oil.
- Cook for 1 hour and 30 minutes, basting tofurky and vegetables every 15 minutes or so. Once oil runs out, dip the brush in the pan and use the pan juices. When tofurky and vegetables are golden and beginning to crisp, remove from oven and serve immediately.
- Tofu, Main Dishes