herb crusted tofu roast
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This herb crusted tofu roast is a game changer for holiday meals. Last Christmas was our first Christmas being vegan. We tried many amazing vegan alternatives that year which was a lot of fun. We’ve been experimenting and cooking vegan food for over a year now. So, this year, our knowledge of the vegan diet has grown so much we decided that we wanted to try making our own turkey replacement! It turned out incredible. We topped it with the most delicious black truffle gravy and a homemade cranberry sauce. Psst… the black truffle gravy recipe is down below as well, keep reading!

herb crusted tofu roast
The cranberry and gravy made it extra amazing!
herb crusted tofu roast
Your roast pre cooking!

This roast was incredible, it’s a mix of tofu and seitan all coated in a crispy herb crust and drizzled with a maple glaze. We also served it with a homemade black truffle gravy! Theres something about preparing a meal for loved ones around the holidays that brings me so much joy. Though this year has definitely been different, Reyhan and I spent Christmas together and enjoyed an amazing meal together. This recipe works great for Christmas, Thanksgiving, Easter or if you just feel like something delicious! We hope you share this herb crusted tofu roast recipe with your family and friends and spread some cruelty free love! If you’re looking for a side to make, try these lemon potatoes!

herb crusted tofu roast
Sliced up deliciousness.

If you don’t have time to make a roast, we do highly suggest these two! Sausage Party Roast and Garden Holiday Roast.


Recipe by plantbasedrelationshipCourse: Dinner, Holiday DinnerCuisine: Comfort, TraditionalDifficulty: Medium


Prep time


Cooking time






  • For the roast
  • 1 ½ cups of vital wheat gluten

  • ¼ cup of nutritional yeast

  • ¾ of a block of extra firm tofu

  • ¾ cup of vegetable broth

  • 1 tsp of liquid smoke

  • 1 tsp of avocado oil

  • 1 tsp of salt

  • A pinch of black pepper

  • 1 tsp of dried rosemary

  • 1 tsp of dried thyme

  • 1 tbsp of apple cider vinegar

  • 2 tbsp of chickpea flour

  • 3 cloves of garlic (diced)

  • For the rub
  • 1 tsp of dried parsley

  • 1 tsp of dried rosemary

  • 1 tsp of dried thyme

  • a pinch of salt and pepper

  • For the maple glaze

  • 2 tbsp of maple syrup

  • A small pinch of nutmeg

  • 1 tsp of balsamic glaze

  • ½ tsp of sriracha sauce

  • For the black truffle gravy
  • ½ cup of raw cashews

  • 1 ½ cups of cashew milk (unsweetened)

  • 2 tbsp of nutritional yeast

  • 1 ½ tbsp of minced black truffles

  • 1 tsp of maple syrup

  • A generous pinch of salt and pepper

  • 2 cloves of garlic


  • To your food processor, combine all your roast ingredients except your vital wheat gluten. Pulse until a creamy consistency is reached. Add to a large mixing bowl.
  • Add your vital wheat gluten and mix with your hands until fully incorporated. Knead with your hands until the gluten strands begin to form. Work your dough into a large ball or “roast” shape and tightly wrap in tin foil or cheese cloth.
  • Boil a small amount of water in a large pot and steam your wrapped roast for 45 minutes. You may need to top up your water so it doesn’t dry up! Preheat your oven to 350 degrees and prep a baking sheet lined with parchment paper.
  • Remove your roast and unwrap. Combine all your rub ingredients and use your hands to fully coat your roast. Bake at 350 for roughly 25 – 30 minutes.
  • While you wait for your roast you can prepare your black truffle gravy! Add all your gravy ingredients to a blender except for your minced truffles and garlic. Pulse until creamy and smooth. Heat a saucepan on medium low heat and add your minced truffles and diced garlic.
  • Cook your truffles and garlic for a few minutes until garlic begins to brown. Pour your blended cashew sauce into the pan and stir well to combine. Lower heat and cover.
  • Once your roast is cooked and firm in the middle, remove from the oven and prepare your glaze. Mix all your glaze ingredients in a bowl then proceed to spoon it overtop of your roast making sure to fully glaze it.
  • Place roast back in the oven and set your broil to low for a couple minutes. Keep an eye on it because broil tends to get very hot, very quick. This step is just to caramelize your glaze.
  • Remove roast, slice into ½ inch slices and top with your black truffle gravy! Serve and enjoy.

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