Vegan Tofu Roulade
This easy and delicious vegan tofu roulade meatloaf stuffed with sage and vegan ham will make a great centrepiece to your table.
Servings: 4 portions
Calories: 275kcal
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
Instructions
- Press or squeeze the tofu to remove excess moisture as explained in step 1.
- 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.
- 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 (390°F).
- 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!
- 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.
- Gently remove the film, then sprinkle the meatloaf with more breadcrumbs.
- Transfer to baking tray lined with special paper.
- Cook the stuffed tofu loaf for about 1 hour, then slice and serve.
Notes
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.
Nutrition
Calories: 275kcal | Carbohydrates: 32g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Potassium: 419mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4IU | Calcium: 120mg | Iron: 3mg