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Roasted Tofu and Sourdough Stuffed White Bean Seitan
[Vegan]

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I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography.... Read More

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A sliced roasted tofu and sourdough stuffed white bean seitan roast, revealing the savory filling, served on a platter.

Roasted Tofu and Sourdough Stuffed White Bean Seitan

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Roasted Tofu and Sourdough Stuffed White Bean Seitan [Vegan]

Dairy Free

This is a deliciously unique vegan version of the classic holiday roast. The filling is a savory sourdough stuffing and the roast itself is a deliciously spiced, homemade seitan. You're guaranteed to impress your guests with this feast of a dish.

Ingredients You Need for Roasted Tofu and Sourdough Stuffed White Bean Seitan [Vegan]

For the Filling:

2 cup stale sourdough bread, toasted and finely cubed
1/2 medium onion, diced
1 pound extra firm tofu, pre-roasted with olive oil and garlic powder for 30 minutes at 450°F.
2 garlic cloves, minced
1 teaspoon each garlic powder and onion powder
1/2 teaspoon sea salt
1 teaspoon smoked paprika
2 tablespoons olive oil

For the Roast:

2 cups vital wheat gluten
1/3 nutritional yeast
2 tablespoons tapioca flour
1 15-ounce can white beans, drained
3 garlic cloves
1 1/2 cup vegetable stock
2 tablespoons soy sauce
2 tablespoons olive oil
1 teaspoon paprika,
1 teaspoon thyme
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon fennel seeds
1/2 teaspoon black pepper

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How to Prepare Roasted Tofu and Sourdough Stuffed White Bean Seitan [Vegan]

To Make the Filling:

Heat the olive oil over a medium flame and add the onions and garlic. Saute them until they have browned.
Add the rest of the ingredients, stirring them well.
Cook the mixture for 5 minutes and then set it aside.

To Make the Roast:

Take half of the beans and the garlic and puree them in your food processor. Leave the other half whole.
Add the liquid beans to the gluten and nutritional yeast, followed by the rest of the ingredients.
Mix everything together until you have a cohesive dough.
Roll the dough out on a floured board until it's roughly 12x10 inches wide and about 1/2-inch thick. Then, place your filling, or at least most of it, onto the bottom half of your seitan rectangle.
Roll the dough up like sushi.
Place it onto two overlapping pieces of aluminum foil and spin the ends closed like a giant Tootsie Roll.
Bake in the oven at 350°F for 75 minutes and rotate the roast half a turn every 25 minutes.