Vegan Gluten-Free Holiday Tofu Roast (Stuffed Tofurky-Style)
This vegan and gluten-free holiday tofu roast is a plant-based alternative to a traditional holiday centerpiece. Made primarily from extra-firm tofu and chickpea flour, it’s blended into a savory, well-seasoned mixture, shaped in a loaf pan, and stuffed before baking. The result is a firm, sliceable roast with a golden exterior and a flavorful filling at the center.
The roast has a rich, savory profile thanks to ingredients like garlic, poultry seasoning, tamari, tomato paste, and vegan chicken-flavored bouillon. A balsamic vinegar baste helps the outside brown and caramelize, creating a glossy, crisp crust. This recipe is designed to be approachable, budget-friendly, and satisfying for anyone looking for a vegan and gluten-free holiday option.
Vegan Gluten-Free Holiday Tofu Roast (Stuffed Tofurky-Style)
Course: Main Course, Holiday, DinnerCuisine: Vegan, Plant-BasedDifficulty: Medium6–8
servings25
minutes1
hour~220–260
kcalIngredients
2 blocks extra-firm tofu
Minced garlic
¼ cup low-sodium tamari
2 tablespoons oil
Poultry seasoning
2 tablespoons tomato paste
1 teaspoon vegan chicken-flavored bouillon
1 cup chickpea flour
Stuffing or cooked roasted vegetables (for filling)
Balsamic vinegar
Non-stick cooking spray (optional)
Directions
- Prepare the tofu
Cut two blocks of extra-firm tofu in half to make four smaller pieces. Working with one piece at a time, place the tofu in a nut milk bag or clean kitchen towel and squeeze firmly by hand to remove as much liquid as possible. Crushing the tofu is fine, as it will be blended later. Repeat with all tofu pieces until thoroughly pressed. - Blend the tofu mixture
Place the pressed tofu into a food processor. Add minced garlic, low-sodium tamari, oil, poultry seasoning, tomato paste, and vegan chicken-flavored bouillon. Blend for about 60 seconds, or until the mixture is smooth and well combined. - Incorporate the chickpea flour
Add chickpea flour to the food processor and blend again until fully incorporated. The mixture should be thick, smooth, and free of flour clumps, but still fairly wet and not formable by hand. - Form the tofu roast base
Line or grease an 8-inch loaf pan. Spoon about two-thirds of the tofu mixture into the pan, spreading it evenly across the bottom. Press the mixture up the sides to create a thick, continuous wall, forming a well in the center for the stuffing. - Add the stuffing
Fill the center well with your prepared stuffing or cooked roasted vegetables. Pack the filling down firmly to avoid air pockets, ensuring it stays intact when sliced later. - Seal the roast
Dollop the remaining tofu mixture over the top of the stuffing. Using a clean, slightly damp spatula, gently spread and press the mixture until the filling is completely sealed. Perfection isn’t necessary—just make sure there are no gaps. - First bake
Place the loaf pan in the oven and bake at 375°F for 30 minutes. The roast should be set and firm enough to handle. - Unmold and baste
Remove the roast from the oven. Line a baking sheet with parchment paper. Carefully loosen the sides of the loaf pan and invert the roast onto the baking sheet. Brush balsamic vinegar over all sides of the roast, allowing it to soak into the surface. Lightly spray the outside with non-stick cooking spray, if using. - Final bake
Return the roast to the oven and bake for about another 30 minutes, until the outside develops a golden, crisp crust. - Cool and slice
Let the tofu roast cool for at least 5 minutes before slicing. Use a serrated knife for clean, even slices, then serve as desired.
Recipe Video
Notes
- For the cleanest slices and best texture, allow the tofu roast to rest briefly after baking and use a serrated knife when cutting.
