04/18/2025Tofu, legumes and seitan - Main courses

Hazelnut-stuffed tofu roast

Name: Hazelnut-stuffed tofu roast
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 serv.
Cuisine: Vegan
Ingredients: 450 g firm tofu; 190 mL water; 120 g cornstarch; 4 tbsp soy sauce or tamari; 10 g nutritional yeast; 2 tbsp toasted sesame oil; 1 tbsp paprika; 1 tbsp dried Provence herbs; salt; pepper; 120 g hazelnut; 0.5 onion; 50 g plant-based margarine; 1 tbsp cornstarch; 3 tbsp soy cream; 3 tbsp soy sauce or tamari; 1 tbsp maple syrup; 1 tbsp cornstarch; 1 tsp vegetable stock powder; 375 mL water

For hosting Christmas Spring / Summer Autumn / Winter Gluten-free

For: 4 serv.Difficulty: MediumPreparation: 20 minCooking: 1h10

This hazelnut-stuffed tofu roast was the main dish I served at my spring celebration dinner 🥹😍 With grilled asparagus and roasted potatoes, it was perfect. But I’m definitely making it again for Christmas because we loved it so much! It’s much more tender than seitan, quicker to make, gluten-free, and the ingredients are easy to find in most supermarkets. For the stuffing, I was inspired by the hazelnut-stuffed guinea fowl I loved as a child 😅 Honestly, it was mostly the stuffing I loved though, haha…

Servings

Ingredients

Cups

-firm tofu 450 (g)
-water 190 (mL)
-cornstarch 120 (g)
-soy sauce or tamari 4 (tbsp)
-nutritional yeast 10 (g)
-toasted sesame oil 2 (tbsp)
-paprika 1 (tbsp)
-dried Provence herbs 1 (tbsp)
-salt
-pepper

The stuffing

-hazelnut 120 (g)
-onion 0.5
-plant-based margarine 50 (g)
-cornstarch 1 (tbsp)
-soy cream 3 (tbsp)

The sauce

-soy sauce or tamari 3 (tbsp)
-maple syrup 1 (tbsp)
-cornstarch 1 (tbsp)
-vegetable stock powder 1 (tsp)
-water 375 (mL)

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Steps

Blend all the ingredients for the tofu base until you get a smooth texture. Spread the mixture onto a heat-resistant plastic wrap, forming a rectangle about 1 cm thick.
Blend the hazelnuts. Finely chop the onion. Mix them together with the melted margarine, cornstarch, soy cream, salt, and pepper.
Place the stuffing onto the tofu base, leaving a 3 cm border around the edges.
Roll everything up using the plastic wrap to form a tight log, pressing both sides as much as possible. Tie a knot with the plastic wrap at each end to secure it in place.
In a pot of boiling water, cook the roast for 40 minutes.
Carefully remove the roast from the water, take off the plastic wrap, and transfer it onto a baking sheet.
Bake in the oven for 30 minutes at 180°C (355°F).
Meanwhile, prepare the sauce: in a small saucepan off the heat, whisk together the soy sauce, maple syrup, and cornstarch. Add the vegetable bouillon powder and water. Cook over medium heat, whisking constantly, until the sauce thickens.
Once you remove the roast from the oven, place it on a serving platter, drizzle with the sauce, and slice it before serving!