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🍁 Tofu Turkey Rolls 🌱

 

 🍁 Tofu Turkey Rolls 🌱

✨ A wholesome, plant-based take on a holiday favourite! ✨

These Tofu Turkey Rolls are filled with marinated tofu and tender potatoes, wrapped in crispy rice paper, and baked to golden perfection. They’re hearty, comforting, and perfect for your Thanksgiving or holiday table. Pair with a creamy mushroom gravy for a true showstopper that both plant-based eaters and skeptics will love.

📝 Ingredients

For the Marinade:

  • 1 block (14 oz) firm tofu (organic non-GMO), crumbled

  • 3 tbsp tamari or soy sauce

  • 1 tbsp nutritional yeast

  • 1 tbsp apple cider vinegar

  • 1 tbsp maple syrup (optional, balances flavours)

  • 2 tsp smoked paprika

  • 2 tsp ground coriander

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • 2 tsp poultry seasoning

  • 1 tbsp olive oil (optional, for richness)

For the Filling:

  • 1 block marinated tofu (from above)

  • 1 cup cooked russet potatoes, diced (skins on — either boiled gently or baked long + low until soft to mash with a fork)

To Assemble:

  • 4–5 rice paper sheets

  • Warm water (for softening rice paper)

👩‍🍳 Instructions

  1. Make the marinade: In a bowl, whisk together tamari, nutritional yeast, apple cider vinegar, maple syrup, smoked paprika, ground coriander, garlic powder, onion powder, poultry seasoning, and olive oil (if using). Adjust seasoning to taste.

  2. Marinate tofu: Crumble the tofu into the marinade, toss gently to coat, and let sit for at least 1 hour (overnight in the fridge gives deeper flavour).

  3. Prepare potatoes: Cook russet potatoes with skins on — either boil gently in water until fork-tender (10–12 minutes) or bake long + low method until fork-tender. Dice and cool slightly.

  4. Combine filling: Mix marinated tofu with diced potatoes, mashing lightly with a fork so the marinade coats everything.

  5. Soften rice paper: Soak one sheet at a time in warm water until pliable but not mushy (20–30 seconds). Lay flat.

  6. Fill + roll: Spoon some filling into the centre, fold the sides inward, and roll tightly like a burrito. Repeat with remaining filling and rice paper sheets.

  7. Bake: Place seam-side down on a parchment-lined sheet. Bake at 375°F (190°C) for 25–30 minutes, flipping halfway, until golden and slightly crisp.

  8. Serve: Let rolls cool slightly before serving to allow the filling to set.

🥔 The Long + Low Potato Method (Eat Real to Heal Style)

For the best texture and maximum nutrients, cook your potatoes the gentle way:

  1. Place scrubbed organic potatoes (skins on) in a stainless steel pot with a tight-fitting lid.

  2. Add just a small splash of filtered water to the bottom of the pot.

  3. Cover with the lid and bring to a gentle steam — you’ll know it’s ready when the lid is hot to the touch.

  4. Turn the heat down to low and allow the potatoes to steam undisturbed for about 1 hour, until tender all the way through.

  5. Resist the urge to lift the lid — keeping the steam sealed in is the secret to creamy, nutrient-rich potatoes.

✨ This “long + low” method locks in minerals, preserves the skins, and gives you perfectly soft, healing potatoes without boiling away nutrients.

💪 Nutrition Commentary (per serving)

  • Protein: ~15 g (mainly from tofu + nutritional yeast)

  • Fibre: High — potato skins + herbs boost gut health and satiety

  • Minerals: Excellent source of potassium, magnesium, and iron to nourish your nervous system

  • Plant Compounds: Isoflavones (tofu), allium compounds (onion + garlic), and polyphenols (herbs + spices) add anti-inflammatory and immune support

  • Energy Balance: The combination of complex carbs (potatoes) + plant protein (tofu) supports steady energy and calm focus — no holiday crashes 🎉

✨ Stress-Free Tip: Prep the tofu the night before so all you have to do on the big day is roll, bake, and serve. More time with loved ones, less time stuck in the kitchen.