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Vegan Roast Tofurky

Roast Tofurky

Vegan Roast Tofurky

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Main Courses
By Mama Veggie Serves: 4-6
Prep Time: 10 minutes Cooking Time: 1 hour, 25 minutes

This vegan roast Tofurky is one of our favorite vegan dinners, and usually makes an appearance at every Thanksgiving. My favorite herb blend to use in the base is Herbs de Provence, but you could also use something similar like marjoram or thyme.

Tofurky is made from tofu, but has a hearty and substantial texture. It is a protein powerhouse of nutrients, including calcium, folate, magnesium, and selenium. Roasting this ball of goodness with your favorite veggies will never disappoint, and even meat-eaters find it hard to resist.


  • 1 Tofurky, thawed if purchased frozen. If cooking frozen, plan to cook for 2 hours and 20 minutes, plus 15 minutes uncovered.
  • 4 medium to large size gold potatoes, quartered
  • 1/2 red onion, quartered
  • 5 medium to large size carrots. peeled and cut in half
  • 1/3 cup avocado oil
  • 1 T. Herbs de Provence
  • 1 T. soy sauce



Preheat your oven to 350°F , and remove the plastic casing and clips from your Tofurky.


Place the Tofurky in a deep covered baker, or similar covered roasting dish/pan . Surround the Tofurky with potatoes, carrots, and onion.


Prepare the baste by whisking together oil, soy sauce, and herbs. Pour 1/2 of the baste evenly over the tofurky and vegetables.


Cover and cook at 350°F for 1 hour and 15 minutes. Uncover and pour the remaining baste over the vegetables and tofurky. Cook 10 more minutes uncovered. If you have an unthawed Tofurky, cook for 2 hours 20 minutes, plus 15 minutes uncovered.


Carve with a serrated knife, such as a bread knife, and enjoy!

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