Perfectly tender tofu crust filled with spinach, sautéed mushrooms and smoky lentil filling make this a flavorful and comforting Christmas dish.
You will only use about 1/3 to 1/2 of the filling for one tofurkey roast, you can freeze leftovers or use it to make veggie steaks, it will keep in the refrigerator for up to three days.
To serve in a baking dish (optional): Preheat oven to 350°F. In a large baking dish, combine 1 and 1/2 cup of water with 1 tbsp soy sauce. Add one finely chopped shallot, 6-8 small onions, one carrot cut into matchsticks, some chestnuts and 1/4 tsp oregano. Bake for about 20 minutes. Remove from the oven and place the cooked tofurkey in the middle of the baking dish, cover with foil and bake for another 15 minutes, just to reheat the tofurkey. The tofurkey roast will absorb some of the sauce and the tofu crust will be softer, even more delicious!