Thanksgiving Tofu(rkey) Mushroom and Sweet Potato Roulade

November 22, 2020—0 Comments
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Whole Plant Food eaters rejoice! Here is a super delicious and healthy alternative to a traditional, and fancy Turkey roulade (SOS-no less). But shhhh don’t tell the Carnivores how good it is, or they’ll gobble it up and you won’t get seconds! The Tofu is spiced with sage and thyme, lightly smoked, and adorned with sauteed mushrooms and mashed sweet potatoes. It’s all rolled up in a beautiful package ready to present for the perfect Thanksgiving entree, or for any occasion!

*See note below for directions on how to make it in advance.

Thanksgiving Tofu(rkey) Mushroom and Sweet Potato Roulade

Servings: 6
  • 1 (12 oz.) orange fleshed sweet potato, cooked, skinned and mashed
  • 12 oz. assorted mushrooms, cleaned (I used Shiitake & Portobello)
  • 1 large white onion, finely diced
  • 1 TB minced garlic, (about 3 cloves)
  • 2-3 tsp. Ground Sage (divided)
  • 2-3 tsp. Thyme (divided)
  • 1 tsp. Smoked sweet paprika
  • 30 oz. firm Tofu
  • 2 TB Maple Syrup
  • ½ cup mushroom stock or no/low salt vegetable broth
  • 1 tsp. Liquid smoke

For the Sweet Potato mixture:

Place the cooked and mashed sweet potato in a small bowl and add ¼ tsp. dried thyme and ¼ tsp. ground sage. Mix together. Reserve.

 

For the Mushroom mixture:

  1. Coarsely chop the mushrooms, including stems.  Place ⅓ of the chopped mushrooms, at a time,  in the bowl of a food processor and pulse to chop finely.  Pour into a large bowl and repeat until all the mushrooms are finely chopped.
  2. Peel and finely chop the onion.
  3. Dry saute’ the mushrooms and onions:  Place a large saucepan with 2-3” sides, over medium high heat for 1-½ minutes.  Add the onion and mushrooms and stir for a minute or until all the vegetables are starting to cook.  Lower the heat to medium low and cover.  Let the vegetables cook for 1 minute.  Remove the cover, stir and cover again for 2-3 more minutes.  Remove cover and let the water from the cover drip down into the vegetables.  Add the minced garlic, 1 tsp. dried thyme, 1 tsp. ground sage, and stir to combine.  Cover again for a minute or two.  Remove cover and continue to stir the vegetables until the onions are translucent and the mushrooms have exuded their juices and the liquid has evaporated. Remove the vegetables from the pan to a large bowl and let cool completely.

 

For the Tofu:

  1. Crumble the Tofu and place in a nut bag.  Squeeze out as much liquid as possible.  Place the tofu filled nut bag onto a large kitchen towel and spread the tofu out as evenly as possible inside the flattened bag.  Place another dry towel on top of the bag and roll back and forth over the wet tofu to dry it as much as possible.
  2. Pour the tofu in the bowl of a food processor.  Add 1 tsp. dried thyme,  1 tsp. ground sage and 1 tsp smoked sweet paprika. Blend until the tofu is at dough like consistency, about 30-45 seconds.

 

Make the Roulade:

  1.  Place the tofu “dough” on a 9 x 13” piece of parchment paper.  Using your fingers, spread out the dough to a 12” x 8” rectangle, and about ¼” thick long side facing you.
  2. Using a small offset spatula or butter knife, spread the sweet potato mixture over the tofu, leaving a ½” border all around.
  3. Spread a thin layer of the cooled mushroom mixture on top of the sweet potato layer.
  4. Using the parchment paper, pull up and roll the roulade using the paper to help, until the entire roulade is in a log. At this point you can either refrigerate and cook later or the next day or cook immediately.  To  refrigerate, place a large piece of plastic wrap on the counter, and using the parchment paper under the roulade, roll it onto the plastic wrap.  Cover the roulade completely and place on a sheet pan and refrigerate.

 

Cook the Roulade:

Preheat the oven to 425℉

  1. Carefully remove the plastic wrap from the roulade on a parchment paper lined sheet pan.
  2. In a small bowl, add the maple syrup and brush the top side of the roulade with the syrup.
  3. Bake the roulade for 10-15 minutes or until the top of the roulade starts to turn golden brown.  Remove from the oven, carefully turn over the roulade and brush with more maple syrup. Place back in the oven and bake for another 5-10 minutes or until the roulade is golden brown.
  4. Remove from the oven and let cool for a few minutes.
  5. Heat the mushroom or vegetable stock and 1 tsp. Liquid smoke  in a small saucepan over medium high heat and boil to reduce, just a bit, about 2-3 minutes.

 

 

To Serve:

Place the Roulade on a large platter and pour the reduced stock over it. Slice into ½” rounds, and surround the Roulade with curly kale as a decoration or steamed peppery spinach or kale.

Note:  The Roulade can be roasted up to 3 days in advance and rewarmed before serving. Preheat the oven to  325℉ and bake for 10-15 minutes to rewarm.

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Hi, I’m Eydie!

Welcome to Garden of Eydie where my passion runs deep for helping others.  Here you’ll find inspiration for super healthy, vibrant recipes created to help prevent and/or reverse disease.  We are all about elevating each recipe’s nutritional content, and making it elegant to eat!  You’ll see this theme of elevate and elegance running through all of our information from cooking and entertaining tips to advice on how to curate, for yourself, a joyful, successful and blissful life.

 

 

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