Comments on: Stuffed Tofu Rolls: A Tasty Turkey Alternative

By: Michelle

Michelle — Wed, 30 Jan 2013 17:59:59 +0000

I really liked this recipe and it was not as intimidating as I expected with the cheesecloth roll ups. I’ve used the mushroom gravy multiple times with other meals. Very satisfying meal. Thanks!

By: bdmccall

bdmccall — Wed, 09 Dec 2009 17:28:49 +0000

We made this for Thanksgiving (typically we make a full tofu “turkey” shaped in a colander). These were great!! The gravy is absolutely wonderful!! I used Ree’s cornbread stuffing. Had a bit of trouble getting the cheesecloth wrapping on nicely, but it didn’t matter at all to the dish. HIGHLY RECOMMEND!

By: macaire1

macaire1 — Fri, 27 Nov 2009 01:52:07 +0000

I forgot to say one thing: the recipe doesn’t give the amount of flour needed for the gravy. I ended up just skipping that part and using the gravy after the food processor step. It was wonderful!

By: macaire1

macaire1 — Fri, 27 Nov 2009 01:50:16 +0000

As a recent convert to vegetarianism, I made this recipe for Thanksgiving knowing full well I’d be the only person trying it in a room full of turkey eaters. Much to my surprise, almost everyone tried a small slice and they all said it tasted good! It really is excellent — the firm tofu is nicely flavored and has a good texture. I used cornbread stuffing with dried cranberries, pecans, and onions for the filling. DO NOT SKIP the mushroom gravy — it totally makes the dish! I will definitely be making this again, and I like that it’s completely vegan.