A Familiar Centre Piece Without the Cruelty

This tofu seitan gives you the opportunity to present a familiar centre piece for the holidays, either hot as part of the main meal or in sandwiches (my favourite).
This is a seitan recipe and therefore contains gluten.

The History of Tofurky

Tofurky, a portmanteau of “tofu” and “turkey,” is a plant-based turkey substitute made from wheat protein (seitan) and tofu. It was created by Seth Tibbott, who founded Turtle Island Foods in 1980. The Tofurky roast was officially introduced in 1995 in collaboration with The Higher Taste, a natural foods company in Portland, Oregon. Since then, it has become a popular meat alternative, especially during Thanksgiving & Christmas.
I have used several online recipes over the years, and so, this is my amalgamation of various sources. I DO NOT claim this recipe as my own creation, just my version.

Notes:

Seitan needs to rest overnight to create a delicious texture. Please don’t get tempted to eat it from the oven. I reheat it as needed or eat it cold in a Boxing Day sandwich.

Ingredients:

Wet Ingredients:

  • 400 g firm tofu, pressed
  • 240 ml (1 cup) vegetable or vegan chickn broth
  • 2 tbsp soy sauce (or white miso stock)
  • 1 tbsp olive oil

Dry ingredients:

  • 30 g (¼ cup) chickpea flour (or tapioca or corn starch)
  • 2 tbsp nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp sage & thyme or mixed herbs
  • ½ tsp white pepper
  • 1 tsp smoked paprika or Chinese 5 Spice (my favourite)
  • 120 g (1 cup) vital wheat gluten (do not add this until last)

Optional:

  • vegan sage & onion stuffing
  • 2-3 summer roll rice paper (for skin)

Method:

  1. Prepare the stuffing according to the instructions & set aside.
  2. Press the tofu gently to remove excess water. Add to a blender with all the wet ingredients & blend until completely smooth mixture. This helps avoid a grainy texture.
  3. Add the dry ingredients EXCEPT the vital wheat gluten & blend again until smooth.
  4. With the blender running slowly, add the vital wheat gluten a little at a time. Blend for 1 to 2 minutes until just combined. Do not overmix as it will become tough & porous.
  5. Divide the dough in half. Shape one half into a flat oval on greased baking paper & add a 1cm layer of stuffing to the centre.
  6. Shape the second half into another oval & place on top. Seal the edges and shape into a roast. Brush with olive oil and sprinkle with seasoning.
  7. Wrap tightly in baking paper then foil and bake at 180°C (350°F) for 45 minutes, keeping it well sealed to retain moisture.
  8. Remove the foil, cover with wet rice paper, brush with oil, re-season, & bake uncovered for 15 to 20 minutes until golden & crisp.
  9. You can also cook this in an air fryer. Just shape it a little flatter so it cooks through evenly, and reduce the temperature slightly as air fryers tend to run hotter.
  10. For the best texture, it’s essential to chill the seitan overnight before slicing to let it relax. You can then eat it cold or reheat individual slices and serve them hot, perfect for a roast dinner.