Holiday Tofu Roast

As my cooking journey evolved to being plant-based, I wondered what I would cook for Thanksgiving and other holidays. I trust your family will have as much joy gathering together to eat this tasty loaf as our family has. Food traditions and family memories go hand-in-hand!

This recipe uses simple ingredients and comes together quickly. Sometimes I add some extra flavor by dicing up most of a can of olives and stirring into the mixture before baking. I then slice the remaining olives and press then partly into the roast right before putting it into the oven for a festive garnish.

As pictured, I usually pair this holiday roast with other holiday standbys, like mashed potatoes, homestyle gravy, cooked veggies, a fresh salad, and, of course, cranberry relish.

This roast freezes well both before and after baking. To jump-start a future meal, consider cutting it into serving-sized portions after baking, freezing, and then removing from the freezer when needed.

Holiday Tofu Roast Recipe

INGREDIENTS

3 tbsp. (45 mL) avocado oil

6–8 celery stalks, sliced

1 large onion, diced

2 lbs. (907 g) firm tofu, drained

¾–1 c. (173–230 g) plant-based mayonnaise

¼ c. (66 g) Bragg Liquid Aminos

¾ tsp. (5 g) salt

½ tsp. (1.5 g) garlic powder

2 tsp. (3 g) dried sage

4 c. (360 g) gluten-free bread, cubed

INSTRUCTIONS

1. Sauté onions and celery with oil in a medium-sized skillet until soft.

2. Crumble tofu into a large mixing bowl and add the remaining ingredients. Stir to combine.

3. Pour the mixture into a greased 9 x 13 in. (23 x 33 cm) baking dish.

4. Bake uncovered at 350°F (177°C) for 1 hour.

“...Fear not: for, behold, I bring you good tidings of great joy, which shall be to all people.” Luke 2:10