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Vegan Tofu Roulade
Questa ricetta è disponibile anche in italiano
This easy and delicious vegan tofu roulade meatloaf stuffed with sage and vegan ham will make a great centrepiece to your table.
This recipe, born from an empty fridge experiment, is actually one of those recipes that if you are vegan you probably already have the ingredients at home and as a bonus it can be prepared in no time.
My ever so sceptical husband loved it and I don’t exaggerate when I say I have rarely seen him eat so fast.
This vegan tofu roulade has a very soft mild taste, almost like that of chicken. This is absolutely perfect as it allows you to be quite free with any other flavours you like. It does not taste of tofu either. Our gentle seasoning has masked that profile taste leaving us with a perfect protein packed centrepiece for a gorgeous British roast dinner.
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What we need for the Vegan Tofu Roulade
Tofu: For a perfect result I highly recommend a soft tofu, such as silken or fresh, in a tray.
This does not mean that you cannot use other varieties and firmness of tofu it will simply mean reducing the amount of breadcrumbs that you add to the mix because it will already have more body to it! I do full recommend soft or silken if you have the choice though.
Breadcrumbs: This is the binding agent of our vegan meatloaf and our egg replacement. Not only will it also serve to “dry” the excess moisture in the tofu of which there can be quite a lot, but it will also serve to give the meaty effect thanks to the gluten. Without the breadcrumbs the loaf will simply be too soft.
Note: I haven’t personally tried using a gluten free breadcrumbs yet, but I’m 90% sure it will work anyway!
Vegan Worcester Sauce: Cannot you find it? Replace it with the same amount of soy sauce, barbecue sauce, or vegetable broth. Usually it would be in the section of the supermarket dedicated to gluten free, dairy free and egg free products.
Garlic Powder: essential for flavouring the block of tofu.
Spices: I only used nutmeg powder and white pepper to keep a rather neutral flavour, but you can really indulge yourself with the combination of spices and aromas that you like best.
Salt: Finally we will season with salt
Filling: Fresh Sage and Vegan Ham, choose your favourite ham, there is no wrong choice (I picked Quorn).
How to make the Stuffed Tofu Meatloaf
STEP 1
First of all, we need to remove as much liquid from the tofu liquid as possible. A Japanese friend of mine gave me a really wonderful tip for pressing tofu without long waiting times.
Simply wrap the tofu in absorbent kitchen paper and place them on a microwave-safe plate. Microwave at 750 / 800W for 30 seconds / 1 minute, depending on the amount of tofu used.
Then we just need to squeeze each block still wrapped in absorbent paper by hand and that’s it! As easy as that.
STEP 2
Now it’s time to make our dough. We just need to add coarsely crumbled tofu together with breadcrumbs, salt, pepper, nutmeg, garlic and Worcester sauce in the jug of a blender. Stir until the dough is creamy and rather smooth. Now leave it to rest for about 15-20 minutes before moving on to the next step (this waiting time will allow the breadcrumbs to absorb the moisture of the tofu). Meanwhile, turn on the oven at 200° C (390°F) so it is ready to temperature.
STEP 3
Transfer the dough to a cutting board lined with cling film. Don’t worry, at this point the mixture will still be quite sticky, so don’t give in to the temptation to add more breadcrumbs. Too much will dry out the final roll and the cooking process will remove some of the moisture.
With a spatula spread the mixture evenly on the film, then fill with slices of vegan ham and fresh sage leaves.
STEP 4
With the help of the plastic wrap, close and shape the meatloaf, taking care to seal the ends and edges well, and to compact everything well.
Remove the film, then sprinkle the meatloaf with more breadcrumbs.
Try to cover it fairly evenly, then transfer to a oven tray lined with baking paper.
STEP 5
Cook the vegan tofu roulade for about 1 hour, then slice and serve.
Note: if after an hour of cooking the slices are still soft inside, put them back in the pan and cook for another 5-10 minutes before serving.
Vegan Tofu Roulade Recipe
Ingredients:
570 g Soft Tofu (Silken or Fresh)
150 g Breadcrumbs (plus extra for breading)
15 g Vegan Worcester Sauce
5 g Salt
½ tsp Black Pepper
½ teaspoon Garlic Powder
¼ teaspoon Nutmeg Powder
…for the filling…
5-6 Vegan Ham Slices
Fresh Sage Leaves
…for the filling…
5-6 Vegan Ham Slices
Fresh Sage Leaves
Method:
1. Press or squeeze the tofu to remove excess moisture as explained in step 1.
2. Add the coarsely crumbled tofu along with the breadcrumbs, salt, pepper, nutmeg, garlic and Worcester sauce into the mixing bowl of a blender, and whisk until a creamy and rather smooth mixture is obtained.
3. Wait about 15-20 minutes before moving on to the next step (this waiting time will allow the breadcrumbs to absorb the moisture of the tofu). Meanwhile, turn on the oven at 200 ° C.
4. Transfer the dough to a cutting board lined with cling film and, with a spatula, spread the mixture evenly on the cling film, then stuff with slices of vegan ham and fresh sage leaves. Please note the mixture at this stage will still be sticky: no more breadcrumbs!
5. Roll and shape the meatloaf, with the help of the cling film. Take care to seal the ends and edges well, and to compact everything well.
6. Gently remove the film, then sprinkle the meatloaf with more breadcrumbs.
7. Transfer to baking tray lined with special paper.
8. Cook the stuffed tofu loaf for about 1 hour, then slice and serve.
Note: if after an hour of cooking the slices are still soft inside, put them back in the pan and cook for another 5-10 minutes before serving.
For other recipes for vegan “meat” also check the followings:
Seitan Based:
– Hoisin Duck Wraps
– Seitan Legs with Crispy Skin
– Easy Vegan Burgers
– Vegan Italian Braciole
– Italian Style Vegan Sausages
– Seitan Buffalo Wings
– Juicy Homemade Vegan Wellington
Gluten Free (or easily adaptable) Meat Substitutes:
– Vegan Chicken Drumsticks
– The Best Gluten Free Vegan Pepperoni
– Turkey(less) Roast
– Cheesy Vegan Meatloaf
– Air Fried Oyster Mushrooms
– Cauliflower Hot Wings
– Gluten Free Sausages
– Ultimate Vegan Freekeh Burgers
– Quinoa and Mushroom Burgers
– Vegan “Beef” Stroganoff (Jackfruit)
– Mushroom Souvlaki
1 comment
Such a creative way to use tofu. It tastes amazing too!