Tofurkey is so versatile and easy to make. We share how to make your amazing roast and our Cherry Balsamic Tofurkey Recipe will wow you!
Each year I spend a great amount of time looking for new recipes and just as much time trying them and writing new ones. Our Cherry Balsamic Tofurkey Recipe is a fan favorite and it has even won awards!
So, those of you who know me personally know that I am a Pescatarian or vegetarian who occasionally eats fish for health reasons. And they know I love to cook!
When we have big family gatherings, everyone always expects us to have an interesting and tasty new main dish. Through the years we have had some amazing dishes, some passed down family favorites, and some dishes that weren't so good. LOL, honesty hurts!
All roasts are stuffed inside.
Do you eat Tofurkey?
One of the things we are asked about most is “Do you eat Tofurkey?”
Yes, we love Tofurkey. It’s a family favorite and every year we have someone ask us if the roast is Tofurkey.
Sometimes when they are asked if they want to try it we get one of two answers.. “OH HECK NO!” or “ Maybe just a taste” and each year we surprise friends and family with the fact that Tofurkey actually tastes like.. wait for it.. turkey. Only without the bird.
A few years ago, we sent our cherry balsamic tofurkey recipe to the Tofurkey company for a recipes contest and guess what! We won! I laugh about that every year. The prize? I won a Tofurkey lunchbox and some tofurkey flavored sodas!
I've made this recipe for so many years and I love how many options you can have to customize this recipe to your own flavor preferences. The most important thing about making a tofurkey is to keep it moist. The roast will absorb the broth and you don't want a dry tofurkey.
Cherry Balsalmic Tofurky w/Caramelized Onions
Ingredients:
2 tablespoons olive oil
1 large onion, sliced very thin
1 cup dried cherries
2 tablespoons brown sugar
2 teaspoons Dijon mustard
2 tablespoons balsamic vinegar
4 tablespoons apple cider
1 Tofurky roast
For Basting:
1 cup vegan “chikn” broth.
2 tbs vegan butter
Directions:
- Preheat your oven to 350 degrees.
- In a large skillet, heat olive oil on medium heat. Add onion, cherries, brown sugar and vinegar and cook, stirring occasionally, until the onions are soft.
- Stir in mustard and apple cider, and simmer for two more minutes.
- Place Tofurky roast on sheet of heavy-duty aluminum foil, and surround with the onion mixture. You want a lot of moisture around your roast. Because when it gets too dry, it does get tough. So don't let it dry out!
- Wrap roast snugly with the foil. Place in roasting pan, and place on center rack of oven.
- Set a timer: Baste every 20 minutes!
- Bake for 45 minutes.
- Uncover roast for last 10 minutes of baking.
- Slice roast, and serve with some of the pan juices spooned over it.
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