Easy Tofu Roast

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Anytime of year is good for a tofu roast.

Here’s one I made in the spring.

Tofu Roast (a.k.a. Quill Bird) with Roasted Brussel Sprouts, Sweet Potatoes, and Parsnips

But the best time of year to make one is in the fall, when there are plenty of winter vegetables to roast along with it.

Every year I make this tofu turkey for my daughter Quill. She’s never liked chewing the texture of any kind of meat very much, so she loves this.

Most versions call for lining a colander with cheesecloth, crumbling the tofu in it, then pressing it down with a weight overnight in the refrigerator. The next day, you stuff it, unmold it, and bake it a couple of hours.

My version can be whipped up in about half and hour, and then baked for an hour.

Start by preparing the stuffing first.

My first choice is using fresh rustic ciabatta bread or artisan french bread. My kids like this taste the best, and complain if I use whole wheat bread or gluten free bread (sorry, to those who must be gluten free–it’s still good).

Sometimes I use leftover ends and pieces of bread on hand that I’ve toasted dry and kept in an airtight container to make breadcrumbs with later.

I just put them in a ziplock bag and take a hammer to lightly break them into rough cube like pieces, about the size of croutons.

You just need to add more broth when making the stuffing, and let it steam up a bit to soften.

Any kind of stuffing may be used.

Mine is pretty basic: butter, onions, celery, parsley, fresh sage and thyme, walnuts, fresh bread cubes, broth, and a little salt and pepper.

Cover and let it steam to keep warm while you make the tofu part.

Blocks of firm tofu in food processor

Only firm or extra firm tofu should be used. It varies which type I use according to where I’m shopping at, and what’s available. Try to get tofu made with non-GMO soybeans.

If you use only firm tofu though, you need to add a couple of tablespoons of cornstarch to ensure a firm enough texture.

Soft tofu and silken tofu are too soft to use.

Firm tofu processed

Blend the tofu in a food processor until very smooth.

I love fresh herbs– they add so much flavor. Here I have rosemary and thyme.

Mince up 2 T. to add to the tofu mixture.

Processed firm tofu with powdered vegetarian chicken bouillon, cornstarch, and minced herbs

Blend in the herbs, powdered vegetarian chicken bouillon, and cornstarch (if using firm tofu). (You could actually add in the powdered vegetarian chicken bouillon and cornstarch earlier, when you blend the tofu in the food processor, and just mix in the minced herbs here.)

Powdered vegetarian chicken bouillon is not the same as bouillon cubes (much saltier). You can find it in the bulk bin section in natural food stores. I usually get mine at the Sacramento Natural Food Co-op. Sprouts and Whole Foods may also carry it.

Tofu mixture made with firm tofu

Line a large oven proof mixing bowl with parchment paper. I use a 2.5 liter glass Pyrex bowl.

Scoop the tofu mixture into the bowl and spread it evenly over the bottom and sides of the bowl.

Tofu mixture made with extra firm tofu

I just have this picture here to show you the difference if you use extra firm tofu.

The resulting mixture looks more like a very soft biscuit dough, and you don’t need to add any cornstarch.

Pack the stuffing firmly into the middle.

Use a rubber spatula to scrape the excess tofu mixture off the parchment paper around the top, and spread it over the top of the stuffing.

Smooth out the top.

Trim the parchment paper down close to the bowl edge.

Bake at 375 degrees for 45 minutes.

Remove from the oven and carefully invert the roast onto a foil or parchment paper lined baking sheet.

Peel off the parchment paper from the roast.

If you are avoiding soy, I would think you could use some sort of veggie burger mixture to take the place of the tofu mixture. I’ve been thinking about playing around with a soy free version, but haven’t had a chance to do so yet.

Baste with a mixture of soy sauce, maple syrup, balsamic vinegar and worcestershire sauce. Do this slowly enough to let the baste soak into the roast. If the baste drips down and pools at the bottom, it has a tendency to get really brown and burn.

Bake for another 15 minutes, until it is nicely browned and heated through.

Baking the roast in the bowl for the majority of the cooking time helps the roast to keep its shape. No need to press and shape overnight!

Let the roast cool for 10-15 minutes. To place it directly onto a serving platter, turn the bowl over and cover the roast with it (careful though, it’s hot). Lift up the baking sheet, and invert the roast back into the bowl. Lift off the baking sheet and place your serving platter over the top of the bowl. Invert the roast onto the serving platter.

Alternatively, the roast may be lifted up, foil and all, and placed onto your serving platter.

Quill Bird with Roasted Brussel Sprouts, Sweet Potatoes, and Parsnips

Almost looks like crispy poultry skin.

Since the oven is on for an hour, I usually also roast whatever vegetables are in season in separate pan.

All we need now are the mashed potatoes and gravy!