Roasts

Start a new tradition this Holiday with our seasonal Turk'y and Ham Roasts. They're ready for basting, carving and sharing with the whole posse.

Feast

Plant-Based

Feast

Tailgate partiers, trick-or-treaters and the Tooth Fairy are all in agreement: if you do something twice in a row, it’s officially a tradition. We’ve been serving up Tofurky Roasts since 1995, so we’re well-versed in the fine art of the meat-free main dish. If this is your first Tofurky Roast dinner, congratulations - you’re halfway to a brand new tradition.

  • Vegan
  • Non-GMO Verified
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HOW TO MAKE ONE THAWED TOFURKY ROAST: (Thaw in refrigerator for 24 hours) With a knife or scissors, remove plastic casing and clips from the Roast. Place on a pan in foil. Pour half the baste over the roast. Cover and cook at 350°F for 1 hour 15 minutes. Uncover and pour remaining baste over roast. Cook uncovered for 10 more minutes. For a frozen Roast: cook for 2 hours 20 minutes plus 15 minutes uncovered. Carve your Roast with a serrated bread knife. Leftovers are great in a sandwich!

Gravy: Stovetop: Pour gravy into saucepan. Whisk over medium heat until warm. Microwave: Remove lid and puncture 1/2˝ hole in top film. Heat on high for one minute, stir and check temperature. Continue to heat in one-minute intervals until warm. Tofurky Roast and Gravy can be frozen until ready to use. Thaw in the refrigerator for 24 hours before cooking.

Great options for baste: Whisk these ingredients together to baste before roasting. 3 T. Olive Oil (or other vegetable oil), 1 T. Soy Sauce, 1 1/2t. fresh or ground sage (optional.) Tofurky also gets along great with things like veggie broth, minced garlic, a dash of red wine or herbs like thyme or marjoram.

INGREDIENTS: ROAST: Vital wheat gluten, water, tofu (water, soybeans, magnesium chloride, calcium chloride), expeller pressed canola oil, natural flavors, sea salt, contains less than 2% of onion, carrot, celery, garlic, leek, rosemary extract, lemon juice concentrate, oat fiber, corn starch, calcium lactate, potassium chloride. CONTAINS: WHEAT, SOY.

STUFFING: Water, brown rice, bread cubes (enriched wheat flour [wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, and folic acid], palm shortening oil, yeast, cane sugar, sea salt), onions, celery, wild rice, expeller pressed canola oil, contains less than 2% of sea salt, spices, dehydrated onion, granulated garlic, natural flavors, cane sugar, sunflower oil, maltodextrin. CONTAINS: WHEAT.

GRAVY:Water, wheat flour, soy sauce (water, wheat, soybeans, salt), canola oil, natural flavors, chicory root fiber, corn starch, onion, baker’s yeast extract, salt, carrot, celery seed, garlic, leek, rosemary extract, xanthan gum, locust bean gum, spices. CONTAINS: WHEAT, SOY.

BROWNIE: Cane sugar, enriched unbleached wheat flour (wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), water, canola oil, cocoa powder (processed with alkali), chocolate chips (cane sugar, unsweetened chocolate, cocoa butter, dextrose), contains less than 2% of vanilla extract, salt, sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate. CONTAINS: WHEAT.

Roast with Mushroom Gravy

This dish will be an instant hit on the Thanksgiving table.

See Recipe
See Recipe

Other Stuff We Think You'll Crave

There’s a lot of Oregon in the food we make. We source local and organic ingredients from our Pacific Northwest neighbors, including Bob's Red Mill for flours and grains and Full Sail Brewing for the suds in our famous Beer Brats.