Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 (14 oz) blocks extra-firm tofu, pressed
- 3 tbsp soy sauce or tamari, divided
- 3 tbsp olive oil, divided
- 1 tbsp vegan butter or butter (optional)
- 1 tbsp cornstarch
- 1 tsp smoked paprika + 1/2 tsp garlic powder
- 1 large yellow onion, cut into wedges
- 4 medium carrots, cut into large chunks
- 1.5 lb baby gold potatoes, halved
- 2 celery stalks, cut into chunks
- 4 garlic cloves, sliced
- 2 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 2 tbsp nutritional yeast
- 1 tbsp white or yellow miso paste
- 2 tsp chopped fresh rosemary + extra sprigs
- 1 tsp dried thyme
- 2 bay leaves
- 3 cups low-sodium vegetable broth + 1 cup water
- 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- Salt and black pepper, to taste
- Chopped fresh parsley, for serving (optional)
Do This
- 1. Press tofu 20 minutes. Preheat oven to 350°F (175°C). Cut tofu into 4 thick slabs. Toss with 1 tbsp soy sauce, 1 tbsp olive oil, smoked paprika, garlic powder, pepper; dust with 1 tbsp cornstarch.
- 2. Heat 1.5 tbsp olive oil in a Dutch oven over medium-high. Sear tofu until deep golden on all sides, 3–4 minutes per side. Remove and set aside.
- 3. Add remaining olive oil and optional butter. Sauté onion, carrots, celery, and potatoes with a pinch of salt for 5–7 minutes. Add garlic and cook 1 minute.
- 4. Stir in tomato paste and cook 2 minutes. Add remaining 2 tbsp soy sauce, balsamic, Dijon, nutritional yeast, miso, thyme, rosemary, bay leaves, broth, and water. Simmer 2–3 minutes, scraping up browned bits.
- 5. Nest tofu on top of vegetables. Cover and transfer to oven. Braise 45 minutes, stirring vegetables once halfway, keeping tofu mostly on top.
- 6. Transfer tofu and vegetables to a warm platter. Discard bay leaves. Simmer braising liquid on the stove and whisk in cornstarch slurry. Cook 3–5 minutes until thick like gravy. Season with salt and pepper.
- 7. Slice tofu, arrange over vegetables, and ladle gravy over the top. Garnish with fresh parsley and rosemary. Serve hot.
Why You’ll Love This Recipe
- All the cozy, classic Sunday pot roast vibes, but completely plant-based and surprisingly light.
- Ultra-savory umami gravy from miso, soy sauce, tomato paste, and rosemary that feels just like a traditional roast.
- One-pot cooking in a Dutch oven keeps cleanup simple and the flavors deep and rich.
- Great for make-ahead dinners, meal prep, or impressing both vegans and meat-eaters at the same table.
Grocery List
- Produce: Extra-firm tofu, yellow onion, carrots, baby gold potatoes, celery, garlic, fresh rosemary, fresh parsley (optional).
- Dairy: Unsalted butter or vegan butter (optional, for richer flavor).
- Pantry: Olive oil, soy sauce or tamari, tomato paste, balsamic vinegar, Dijon mustard, nutritional yeast, white or yellow miso paste, dried thyme, bay leaves, vegetable broth, cornstarch, smoked paprika, garlic powder, salt, black pepper.
Full Ingredients
Tofu “Roast”
- 2 blocks extra-firm tofu (14 oz / 400 g each), drained and pressed
- 1 tbsp soy sauce or tamari
- 1 tbsp olive oil
- 1 tbsp cornstarch
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp freshly ground black pepper
Vegetables & Aromatics
- 1.5 tbsp olive oil
- 1 tbsp vegan butter or unsalted butter (optional, for richness)
- 1 large yellow onion, cut into 8 wedges (root end left intact so they hold together)
- 4 medium carrots, peeled and cut into 1.5-inch chunks on a slight diagonal
- 1.5 lb baby gold or Yukon gold potatoes, halved (or quartered if large)
- 2 celery stalks, cut into 1-inch pieces
- 4 garlic cloves, thinly sliced
- 1/2 tsp fine sea salt (to start; more to taste later)
Umami Braising Broth & Gravy
- 2 tbsp tomato paste
- 2 tbsp soy sauce or tamari
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 2 tbsp nutritional yeast
- 1 tbsp white or yellow miso paste
- 2 tsp finely chopped fresh rosemary, plus extra sprigs for braising
- 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
- 2 bay leaves
- 3 cups low-sodium vegetable broth
- 1 cup water
- 2 tbsp cornstarch mixed with 2 tbsp cold water (for slurry)
- Freshly ground black pepper, to taste
- Additional salt, to taste
For Serving (Optional)
- 2 tbsp chopped fresh flat-leaf parsley
- Extra chopped fresh rosemary
- Flaky sea salt, to finish
Step-by-Step Instructions
Step 1: Press the tofu and preheat the oven
Drain the tofu and wrap each block in a clean kitchen towel or several layers of paper towel. Place on a plate or cutting board and set a heavy skillet, pot, or a few cans on top. Let the tofu press for at least 20 minutes (30 minutes is ideal) to remove excess moisture. This helps it brown better and gives it a firmer, “roast-like” texture.
While the tofu presses, preheat your oven to 350°F (175°C). Position a rack in the middle of the oven. Gather and prep all vegetables: cut the onion into wedges, chunk the carrots and celery, halve the potatoes, and slice the garlic. Having everything ready will make the cooking flow smoothly.
Step 2: Season and sear the tofu
Once pressed, pat the tofu dry. Cut each block in half crosswise so you have 4 thick, “roast-style” slabs. In a medium bowl, whisk together 1 tbsp soy sauce, 1 tbsp olive oil, smoked paprika, garlic powder, and black pepper. Gently toss or brush the tofu slabs with this mixture until evenly coated. Sprinkle 1 tbsp cornstarch over the tofu and lightly pat it on so it forms a thin, even layer.
Heat 1.5 tbsp olive oil in a large, heavy Dutch oven (about 5–6 quarts) over medium-high heat. When the oil is hot and shimmering, add the tofu slabs in a single layer. Sear until deeply golden and crisp on each main side, about 3–4 minutes per side, using a spatula to flip carefully. Brown the edges briefly if you like. Transfer the browned tofu to a plate and set aside.
Step 3: Sauté the vegetables
Reduce the heat to medium. In the same pot, add the optional 1 tbsp butter (or a bit more olive oil if not using butter). Once melted, add the onion wedges, carrots, celery, and potatoes. Sprinkle with about 1/2 tsp salt. Cook, stirring occasionally, until the onions start to soften and the vegetables get a bit of color, 5–7 minutes.
Add the sliced garlic and cook for 1 minute, stirring often, just until fragrant. Be careful not to let the garlic brown too much at this stage to avoid bitterness.
Step 4: Build the umami-packed braising base
Push the vegetables to the sides of the pot and add the tomato paste into the center. Cook, stirring the paste constantly, for 1–2 minutes. It should darken slightly and smell sweet and rich; this caramelization builds a deeper flavor for the broth.
Stir the vegetables back in and add 2 tbsp soy sauce, 2 tbsp balsamic vinegar, Dijon mustard, nutritional yeast, miso paste, chopped rosemary, dried thyme, and bay leaves. Stir until the miso has mostly dissolved and everything is well combined. Pour in the vegetable broth and water, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring the mixture to a gentle simmer and let it bubble for 2–3 minutes so the flavors start to meld.
Step 5: Nestle the tofu and braise in the oven
Carefully nestle the browned tofu slabs on top of the vegetables. Spoon a little of the broth over each piece. Add an extra rosemary sprig or two if you have them for aroma.
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise for about 45 minutes, until the potatoes and carrots are very tender and the flavors are deep. About halfway through, gently stir the vegetables, leaving the tofu mostly on top so it does not break apart, then cover and continue braising.
If you would like a slightly more reduced, concentrated sauce and lightly firmer top on the tofu, remove the lid for the last 10–15 minutes of braising.
Step 6: Make the rich gravy
Carefully remove the pot from the oven. Using a slotted spoon or tongs, transfer the tofu and vegetables to a warm serving platter. Keep the tofu slabs intact if possible; you can slice them just before serving. Tent the platter loosely with foil to keep everything warm.
Fish out and discard the bay leaves and any large rosemary stems from the pot. Place the Dutch oven on the stove over medium heat and bring the braising liquid to a gentle simmer. In a small bowl, whisk together 2 tbsp cornstarch and 2 tbsp cold water to make a smooth slurry. While whisking the simmering liquid, slowly pour in the slurry. Continue to simmer, stirring often, until the liquid thickens into a glossy, gravy-like consistency, about 3–5 minutes. Taste and season with additional salt and plenty of black pepper as needed.
Step 7: Slice, garnish, and serve
Just before serving, slice each tofu slab crosswise into thick slices, about 1/2–3/4 inch wide, so they resemble slices of a traditional roast. Arrange the tofu slices over and around the braised vegetables on the platter.
Ladle the hot rosemary-umami gravy generously over the tofu and vegetables, leaving some in a gravy boat or small pitcher on the side if you like. Finish with a sprinkle of chopped fresh parsley, a bit more chopped rosemary, and a pinch of flaky sea salt. Serve immediately while everything is piping hot, ideally with crusty bread or a green salad alongside for a full “Sunday dinner” experience.
Pro Tips
- Press the tofu well. The more moisture you remove, the better the tofu browns and the more it can soak up the savory braising flavors. Do not skip the pressing step.
- Get a deep golden crust. Take your time browning the tofu. That rich, caramelized exterior adds a ton of “roast-like” flavor and texture that stands up beautifully to the gravy.
- Taste and adjust the gravy. Different broths and soy sauces vary in saltiness. Always taste after thickening and adjust salt, pepper, or a splash more balsamic for brightness.
- Cut vegetables in big chunks. Larger pieces of carrot and potato mimic a classic pot roast look and prevent them from overcooking or turning mushy during the long braise.
- Let it rest briefly. A 5–10 minute rest on the platter under foil allows the tofu to reabsorb some juices and makes slicing and serving easier.
Variations
- Mushroom boost: Add 8 oz cremini or button mushrooms, halved, along with the carrots and celery for extra umami and a heartier, “meatier” feel.
- Gluten-free option: Use tamari instead of soy sauce and confirm your miso and Dijon are gluten-free. Everything else in the recipe is naturally gluten-free.
- Slow cooker adaptation: Brown the tofu and sauté the vegetables and tomato paste on the stove as directed. Transfer everything to a slow cooker with the broth ingredients and cook on Low for 6–7 hours or High for 3–4 hours. Thicken the gravy on the stove at the end with the cornstarch slurry.
Storage & Make-Ahead
Let leftovers cool to room temperature, then transfer tofu, vegetables, and gravy to airtight containers. Store in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the gravy has thickened too much. This dish also freezes well: cool completely, portion into freezer-safe containers, and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating. For meal prep, you can make the full recipe a day in advance; the flavors actually deepen and improve by the next day, much like a traditional pot roast.
Nutrition (per serving)
Approximate values per serving (1/4 of the recipe): about 480 calories; 22 g protein; 52 g carbohydrates; 20 g fat; 6 g fiber; 1,000–1,200 mg sodium (will vary based on broth and soy sauce used). These numbers are estimates and will change if you adjust the vegetables, oil, or seasonings.
