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–+ servings
Tofurkey Roulade Mushrooms Rulada de tofu cu ciuperci reteta

Tofurkey Roulade with Mushrooms

This tofurkey roulade with mushrooms is a savory vegetarian centerpiece even your omnivore friends will love. With a tender tofu crust and a fragrant mushroom-herb stuffing, it is perfect for both Christmas and New Year's Eve.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Choose Serving Size 4

Ingredients 

Crust:

  • 700 g tofu smoked tofu mixed with plain tofu
  • 2 eggs beaten
  • ½ cup gluten-free flour or breadcrumbs, or regular flour

Stuffing:

  • 2 cups button mushrooms chopped
  • ½ cup white wine
  • 4 Tbsps olive oil
  • ½ cup dill chopped
  • ½ cup parsley chopped
  • 1 onion diced
  • 6 cloves garlic sliced
  • 2 Tbsps corn starch
  • 1 whole egg beaten
  • 1 egg white
  • salt and pepper to taste
  • ½ Tbsp coriander seeds
  • ½ Tbsp thyme
  • 5-6 sage leaves chopped
  • 3 Tbsps raisins

Coating:

  • 1 Tbsp mustard
  • 1 Tbsp olive oil
  • 1 egg yolk beaten
  • 1 Tbsp honey
  • ½ tsp turmeric powder
  • sesame seeds

Instructions

  • Crust:
  • Mash the tofu using a fork or your hands. Put the tofu in a food processor (you may need to divide it in two and process separately) and process until crumbled. You don't need to over-process it, just enough to crumble it, not turn it into a paste.
  • Mix in the beaten eggs and flour, then set aside. Do not add salt if the tofu was preserved in salty water, as it is salty enough already.
  • Stuffing:
  • Heat the oil in a large pan.
  • Add the onion and garlic. Saute for 2 minutes.
  • Add the chopped mushrooms, white wine and seasonings. Cover with a lid and cook for 10 minutes.
  • Remove the lid and add the rest of the ingredients, except the egg. Cook for another 5 minutes.
  • Remove from the heat and stir in the beaten egg. Mix well.
  • Coating:
  • Mix all the coating ingredients in a medium bowl.
  • Assembly:
  • Move the crumbled tofu from the food processor into a large bowl.
  • Cut a 40cm piece of aluminum foil or parchment paper and place it on your work surface. Grease it with a little oil.
  • Spread a layer of tofu (1-1.5cm thick) all over the foil, leaving a 3-4cm margin. Cover with a layer of stuffing over the tofu. Start rolling slowly. The foil will help you roll the roulade (be careful not to roll the foil into the roulade, it should stay on the outside only). The foil or parchment paper simply helps you roll the roulade easily and is removed afterward.
  • Place the roulade on a parchment-lined oven tray.
  • Brush with the coating sauce mix.
  • Bake in the preheated oven at 190C for 40 minutes.

Notes

Serve with a sauce, either vegan gravy with white wine or a sour cream sauce. Store leftovers covered in the fridge for up to 3 days and reheat gently before serving.