Thanksgiving,  Vegan,  Vegetarian

Roasted Tofurkey

Thanksgiving may be the least Cruelty-Free of all holidays since its centerpiece is always a Turkey and the more people the bigger (older) the Turkey. You don’t want to break too much of tradition by skipping “Tom” altogether, so here is a animal friendly alternative. . . the Tofu Turkey (aka Tofurkey). This roasted recipe leaves the outside crispy and the inside tender, moist, and flakey– the hallmarks of a traditional Turkey roast.


  • Tofurky Roast, thawed in fridge for at least 24 hours
  • 1 medium-large sweet potato, scrubbed
  • 2 carrots
  • 8-10 fingerling potatoes
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp rosemary
  • pie plate or roast pan
  • tin foil
  • 90 Minutes
  • 8 Servings
  • 350ºF
  • Vegan & Vegetarian


  1. Preheat your oven to 350 F.
  2. Run your Tofurky Roast under hot water to loosen to plastic casing. Use a knife to carefully remove the plastic.
  3. Peel and chop your carrots and sweet potatoes into large uniform pieces. Keep the pieces nice and large, they’re going to cook for a while.
  4. In a small bowl, mix together soy sauce, olive oil, thyme, oregano, and rosemary.
  5. In a pie plate or roast pan, place your Tofurky Roast in the center and arrange your carrots, sweet potatoes, and fingerlings around the outside.
  6. Pour about half of the the soy sauce, oil, and herb mixture mixture over the roast, and vegetables.
  7. Use tin foil to tightly cover the entire pie plate.
  8. Place on the middle rack of your preheated oven. Cook for 1 hour. Remove tin foil, baste with remaining soy sauce, oil, and herb mixture and return to oven to bake uncovered for an additional 10-15 minutes.
  9. For optimal flavour and texture, use a bread knife (or other sharp, serrated knife) and slice it (shaving it would be a better word) as thin as you can. Serve with Mushroom Gravy and Cranberry Sauce.

Big thanks to I Love Vegan for the original recipe!