- 1/2 Cup balsamic vinegar
- 3 cloves garlic, finely minced
- 1 Tofurkey Roast
- 1/4 Cup chopped fresh herbs (I use rosemary, thyme, sage and parsley)
- 1 -2 tablespoons chicken flavored vegetable stock concentrate dissolved in a bit of hot water
- Pepper to taste
- 2 Teaspoons of Dijon mustard
- 1/2 Cup red wine
Oil a deep glass oven proof bowl or casserole dish that has an oven proof lid. If your dish does not have a lid, you can use foil.
Wisk marinade ingredients together in oiled bowl. Place frozen or thawed tofurkey in marinade. Cover and set in refrigerator for 24-48 hours. The longer you leave it, the more concentrated the flavor. I would not marinate for longer than 3 days, however. You will need to turn the tofurkey roast over several times a day to ensure even marinating. Bake Tofurkey roast in the oven safe dish in the marinade according to package directions. It is very important to keep the tofurkey roast covered during baking or it will dry out. Also, you will need to turn the roast every so often during baking.