Tofu roast

 

I have made a tofu roast now for a couple of past Christmases/NYEs and it has been quite the hit and a great centerpiece at those dinners, so I decided to share this recipe with you. It is not my own recipe, I have adapted it from a Finnish one in Kotiliesi magazine, but I will provide a translation here. It could actually also qualify for the cheap eats, as it's quite a big roast made just with a few ingredients. I still have some leftovers in the freezer from the last batch and they will be good when I'm less inspired to cook.

Ingredients

600 g smoked tofu

2 onions

2-3 garlic cloves

4 tbsp vegetable oil

2 tbsp vegetable stock powder

1 tsp smoked paprika

2 tbsp tomato purée

½ dl soy sauce

2 tbsp brown sugar

1 dl almond flour

5 tbsp potato flour

For the topping

4 tbsp mustard

½ dl almond flour or breadcrumbs

Method

Chop the onions and garlic finely and cook them in oil until soft.

Blend the tofu to a smooth paste and add the onion and garlic to it.

Add the vegetable stock powder, smoked paprika, two tablespoons of oil, tomato purée, soy sauce and sugar. Then add the almond flour and potato flour and mix. Add more potato flour, if the mix feels too soft.

Shape the dough to a ball and wrap it in foil. Let it rest for 30-60 minutes.

Pre-heat the oven to 200 C and cook the tofu roast for about 45–50 minutes.

Let it cool completely. It is best to leave it in the fridge overnight.

Brush the surface with mustard and sprinkle almond flour or breadcrumbs on top.

Enjoy the roast as part of any roast dinner or make sandwiches with it. It is very good either way.

 

Your VegHog