HOW TO COOK A TOFURKY ROAST
Preheat your oven to 350°F (180°C).
Use a knife or scissors to carefully cut off one of the end clips. Run the thawed Tofurky Roast under warm water as you loosen and remove the plastic.
Prepare the baste in a small bowl. Mix together olive oil, soy sauce, maple syrup, minced garlic, and herbs.
If cooking vegetables, toss them with 3 tablespoons of baste. Arrange vegetables in your baking dish.
Put a piece of parchment paper in the center of your baking dish. Add the Tofurky Roast and cover with half of the baste.
Note: When cooking vegetables in the same dish as the Tofurky, the parchment paper barrier prevents the vegetables from simmering in the excess baste, getting overcooking and over-seasoned. The parchment makes it easier to reserve the Tofurky “drippings” for making vegan gravy.
Cover the baking dish tightly with aluminum foil.
Cook for 1 hour and 20 minutes. Check for doneness after 1 hour. Once the vegetables are almost tender and the Tofurky is golden-brown, pour the remaining baste over the Tofurky and cook, uncovered, for another 10-15 minutes. Cook until the vegetables are tender and the Tofurky Roast reaches an internal temperature of 165°F (75°C).
Use a very sharp or serrated knife to thinly slice/shave the Tofurky Roast for serving.
Store leftovers in the refrigerator for up to 4-5 days.
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