Saturday, November 19, 2011

Tofurky Roast

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We've had Tofurky Roast before but I never bothered with a review. So here is my belated review on a popular alternative to turkey on Thanksgiving.

I have to preface this review by saying that generally I'm a bit freaked out by Tofurky. I've had a lot of fake meat but I never had this reaction to any other fake meat product. Not sure why, but I guess the thought of building a butterball turkey breast out of powder and liquid weirds me out. I made fake turkey before and was mildly disturbed by the process of turning bags of random powder from Whole Foods into something that bore a fairly strong resemblance to meat. It's all mad science/magic that I don't quite understand.

We got only the Tofurky roast instead of the Tofurky Feast, which includes the butterball and other sides. Personally, I like the butterball only option. I didn't like the sides that the package came with last year. Besides, making the sides is half the fun of the Thanksgiving meal. In any event, we cooked our little butterball of magic according to its package instruction and got this beautiful Thanksgiving dinner out of it.

Obviously VB plated our pre-Thanksgiving meal. I wouldn't have bothered with cloth napkins.
When you slice cooked Tofurky open, you'll see that it's stuffed with a wild rice stuffing, which, in my opinion, is the best part of Tofurky. The wild rice adds a chewy texture and nutty flavor to the dense bread stuffing. As for the "meat" part of the Tofurky, I think it's a bit more dense and springy than real turkey, but the taste is pretty similar... especially after you've slathered on the gravy and cranberry relish. Of course, it helps that turkey is not the most distinctive tasting meat, especially the breast part.

Taste: 4.5 out of 5 stars
Texture: 3.5 out of 5 stars
Overall: 4 out of 5 stars

In a Nut Shell: Still the best meatless alternative for Thanksgiving.


  1. Have you tried the Quorn Turk'y Roast? I've made it for the past 4 years and absolutely love it. The directions say to bake it, but I find that it turns out best when I put it in a roasting bag, slather it with olive oil, sage & salt and pepper, and then roast it at 400 degrees for about 45 minutes. The texture is great, the olive oil keeps it juicy, and it makes the most delicious leftover "turkey" sandwiches ever!

    And no, I don't work for Quorn :) I just love their fake turkey!

  2. Hi Libby,

    I haven't tried Quorn Turk'y Roast. It contains eggs and VB would like to avoid eggs as much as possible, so we've stuck to Tofurky. I am curious to try it though. It sounds delicious. Maybe next year!