Tofu Skin Roulade with Sage Mushroom Stuffing. A Vegetarian Thanksgiving Recipe

by Sala @ Veggie Belly on November 16, 2011

I wanted to come up with a vegetarian thanksgiving recipe this year that can be a beautiful centerpiece on the vegetarian thanksgiving table. Just because you are vegetarian doesnt mean you are doomed to eat a bunch of sides (or tofurky..ugh!) on thanksgiving day. Make this tofu skin roulade with sage mushroom stuffing a day ahead and reheat it by steaming it for 10 minutes or so.

The tofu skin forms a golden exterior with great texture, and the stuffing inside is moist and mushroomy. Your very own, home made vegetarian tofurky for thanksgiving!

You will generally find tofu skin in Chinese restaurants, it is usually braised or stewed in a sauce.

Tofu skin, also called beancurd skin or yuba is the skin that forms when simmering a pot of soy milk. It comes dried or frozen and is available in Asian stores. If using dried tofu skin or yuba, reconstitute it in hot water. If using frozen, simply defrost it for this recipe.

Tofu skin may look delicate, but it actually holds up very well to stuffing, rolling and steaming (which is what this recipe involves). If you cant find tofu skin or yuba, try making this recipe with seitan. See this recipe from the vegetarian times for seitan roulade or this recipe by vegan yumyum

Serve this tofu skin roulade with sage mushroom stuffing, along with my red wine gravy, kale and goats cheese mashed sweet potato (recipe coming up next!), and steamed green beans or brussels sprouts.

Tofu Skin Roulade with Sage Mushroom Stuffing

serves 2-3, with some left over stuffing to serve on the side.

Ingredients
three 9×12 inch sheets of dried or frozen tofu skin, also called yuba
1 tablespoon butter
1/4 cup diced onion
1/4 cup diced carrots
1/4 cup diced celery
6 large button mushrooms, chopped
1/2 tablespoon chopped fresh sage
2 sprigs of thyme
1/4 cup vegetable stock
1 cup store bought stuffing. I like pepperidge farm.

Method
If using frozen tofu skin or yuba, let it defrost before using. If you are using dried tofu skin or yuba, boil a large pot of water, turn off the heat, and put the tofu skins in the water. Let them soak for 15 minutes. Then gently pull them out of the water, letting all the excess water drip away.

Lightly oil a clean work surface, so that the tofu skins dont stick.

Lay 3 sheets of tofu skin, one on top of the other, so that their longest side is closest to you. If the tofu skins tear a little, dont worry, just patch them up.

Now work on the stuffing.

Heat butter in a skillet, add onion, carrot and celery and cook on medium heat till the onions are soft. Then add mushrooms, saute till the mushrooms are cooked, about 3 minutes. Add the sage and thyme, stir.

Add the stock and bring to a boil. Turn off heat, and stir in stuffing. Toss everything till the stuffing is mixed well, and absorbs all the stock.

Now put the stuffing on the tofu skin layers, leaving a 1/2 inch border (see photo above). You dont have to use all the stuffing if it doesnt fit. Its ok if the stuffing is a little dry, it will moisten up when you steam the roulade.

Gently fold over the right and left sides of the tofu skins. Then pick up the longer side closest to you, and roll away from you. Keep the right and left sides tucked in as you roll away from you. Roll gently but firmly.

Place the roulade on a sheet of aluminum foil. wrap the foil around the roulade to make a log. Twist the ends closed. Repeat this with a second layer of foil.

Now the roulade is ready to steam.

Heat water in a large pot. Place a colander over the pot. Its brim must fit over the pot, but make sure the bottom of the colander doesnt touch the water.

Steaming method 1 – Put the roulade log into the colander, and cover with a lid. Bring the water to a boil, and steam on medium high heat for 1 hour or till the tofu skin is soft. Add more water to the pot as and when necessary.

Steaming method 2 - steam the roulade in a bamboo steamer. Steam till the tofu ski is tender, about 1 hour.

Steaming method 3 – this is what I used. take a skillet large enough to hold the roulade, pour 1/2 to 1 cup water in it. Bring to a boil. Place the roulade in the skillet. Cover it. Reduce heat to medium-high, and let the roulade steam, adding more water as it evaporates. Steam till the tofu skin is tender and no longer rubbery, about 1 hour.

When the roulade has steamed, removed it from the colander, and let it cool a little.

Then removed the foil wrapping.

Heat 1 teaspoon olive oil or butter in a non stick skillet. Carefully place the roulade on the skillet and sear all sides of the roulade till they are lightly golden.

Serve with red wine gravy, and kale and goats cheese mashed sweet potatoes.

Red Wine Gravy

serves about 4

Ingredients
1 cup red wine
1 cup vegetable stock
1 tablespoon flour
1 sprig of thyme, optional
1 tablespoon butter
Salt, pepper

Method
Whisk the wine, stock and flour together. Make sure there are no lumps. Add the thyme sprig. Pour into a sauce pan and simmer till the sauce has reduced to half its original volume. Whisk in the butter, salt and pepper. Strain and serve with tofu skin roulade.

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Comments

comments

{ 27 comments… read them below or add one }

1 Nisha November 16, 2011 at 1:15 pm

Great idea, looks good!
And I see you’ve started using the props you recently brought back from your business trip ;-)

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2 Rosa November 16, 2011 at 1:26 pm

That is such a great idea! I have been meaning to try tofu skin since a while now…

Cheers,

Rosa

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3 Anu Menon November 16, 2011 at 1:54 pm

Sala…
u know that wine and cheese party you helped me out with? I have like 2 bottles of red wine leftover – everyone finished the white wine for some reason… Anyhu I am so going to try making the red wine gravy with it – and i’ve never tried making anything with red wine so its gonna be fun!!

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4 Richa@HobbyandMore November 16, 2011 at 2:50 pm

Love the sage mushroom stuffing!.. and it so easily veganizable.. lovely pictures and that table does add so much character!

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5 Happy Cook / Finla November 16, 2011 at 3:07 pm

Wowo what a wonderful and delicious looking dish. I didn’t even know there was tofu skin, see i learned something new again today :-)

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6 Nishi November 16, 2011 at 4:08 pm

I had never heard f tofu skin. Looks fabulous with the stuffing.

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7 Anna @ The Guiltless Life November 16, 2011 at 6:18 pm

I’ve made roulades for Christmas dinner before – they’re a great vegetarian main course! As I love mushrooms….I think I’ll probably be giving this stuffing recipe a try!!

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8 Lynn November 16, 2011 at 8:24 pm

This looks fabulous – and I am really psyched to see the sweet potatoe recipe. That may be the last piece of my Thanksgiving puzzle.

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9 Tadka Pasta November 16, 2011 at 10:05 pm

Great idea, it looks so fabulous and is perfect for a Thanksgiving centerpiece. Would love to make this.. And thanks for adding a picture of the package, will look for it at the Korean store first.

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10 toni November 16, 2011 at 10:21 pm

I think heaven may have just entered my kitchen! Are these gluten free? I have to ask as I’ve never heard of them and assuming has gotten me much pain in the past.

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11 Katherine Martinelli November 17, 2011 at 3:58 am

Wow, you have completely put tofurkey to shame with this elegant vegetarian Thanksgiving main! It is so creative and gorgeous.

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12 Rekha November 17, 2011 at 4:02 am

Wonderful looking recipe..interesting combination of ingredients…..would sure going to try it.

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13 Chelsea @ Naturally Sweet Recipes November 17, 2011 at 11:41 am

This looks divine! I love the flavor combinations! I can’t wait to try this. :)

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14 Spandana November 17, 2011 at 1:52 pm

Wow… something very new to me.. like Finla, even I dint know abt Tofu skin….
The dish looks delicious!!

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15 Kathleen Richardson November 17, 2011 at 4:16 pm

Wow, this looks so wonderful. Something I can fix for my vegetarian daughter, as soon as I can find the tofu skin/yuba. I’ll even eat it!

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16 Shema George November 17, 2011 at 5:56 pm

Perfect !! U make everything look and taste so good !!! I love this recipe
LifeScoops

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17 The Cozy Herbivore November 18, 2011 at 9:01 am

Wow! These are stunning! What a beautiful centerpiece for a vegetarian Thanksgiving– I’ll definitely be giving these a whirl!

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18 Xiaolu/6Bittersweets November 21, 2011 at 8:42 pm

I’ve actually been looking for a good veggie TG main. Unfortunately I picked one and bought the ingredients for this year already, but this looks awesome (and I adore tofu skin) so it’ll be on my list for sure next year :) .

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19 weirdcombos November 24, 2011 at 4:45 pm

wow this recipe too looks fabulous! I adore the texture of tofu skin and the the mushroom flavor makes it nice and earthy… perfect Fall dish.
Cheers,
Heguiberto

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20 Soma November 29, 2011 at 4:04 pm

I am bowled over with this recipe. I have never used tofu skins before, but just stuffing got me sold. Everything looks so good and I am in love with that table (is it? ) what a base for photographs!

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21 SS November 29, 2011 at 6:08 pm

I love this idea but I don’t eat mushrooms. Any suggestions for an alternative filling?

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Sala @ Veggie Belly Reply:

you could use bell peppers, or spinach or broccoli florets, or a combination :)

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22 shil November 30, 2011 at 2:43 pm

That looks yum. The color on the tofu skin is amazing. Would baking this work instead of skillet ?

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23 Angela December 3, 2011 at 2:39 pm

Thanks for the delicious recipe. I made this using fresh yuba skins. I can’t wait to post it on my blog!

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24 Angela December 16, 2011 at 7:41 am

I just posted pics of my version on my blog at http://bit.ly/txyPN8. Thanks again!

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25 katie February 6, 2012 at 11:12 pm

wow wow wow! at first this looked so tough to make but after reading, i will definitely give it a shot. it looks so delicious and flavorful.

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26 Ab May 28, 2012 at 6:03 pm

Umm sorry to sound stupid but what do u mean by store bought stuffing? isn’t stuffing just what you make out of the mushrooms,etc

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Sala @ Veggie Belly Reply:

Store bought stuffing is the bread cubes you can buy packaged – like pepperidge farms stuffing.

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27 Lisa November 21, 2012 at 8:14 am

Thank you for this!! My daughter-in-law is vegetarian and I was sweating what to do for her. This looks fantastic plus looks great. !! Happy Thanksgiving!

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