If you don’t eat turkey, this tofu roast is the perfect vegan alternative for your Thanksgiving table. A long marinating time makes this dish extremely savory and flavorful. Serve alongside mashed potatoes and vegan stuffing for a delicious Thanksgiving feast!
Prep time: 8 hrs, 10 mins
Cook time: 45 mins
Serves: 4
Ingredients
1 block tofu, pressed
For the marinade:
¼ cup olive oil
¼ cup soy sauce
3 tablespoons maple syrup
2 tablespoons brown sugar
1 tablespoon liquid smoke
1 tablespoon paprika
3 cloves of garlic, minced
For the glaze:
¼ cup soy sauce
2 tablespoons brown sugar
Optional:
Fresh rosemary or thyme, for garnish
Instructions
Press tofu for 20 minutes.
Combine all the marinade ingredients in a medium bowl and mix until evenly combined. Place the tofu block in a tupperware or plastic bag and pour the marinade on top. Place in the refrigerator and let marinate for at least 8 hours, up to 36 hours. Halfway through the marinating time, flip the tofu block to ensure all sides are evenly marinated.
Using a sharp knife, make diagonal slits the tofu block (about ½ inch deep), and place on a baking sheet on parchment paper. Bake at 375 degrees for 45 minutes.
While the tofu is baking, prepare the marinade. Combine the brown sugar and soy sauce in a small saucepan over medium heat and bring to a simmer. Simmer for 2 minutes or until the glaze reaches a syrupy consistency.
Once the tofu is finished baking, spread the glaze on the top and on the sides of the block and garnish with fresh herbs in using.
Enjoy! 😉