Press the tofu for 15-20 minutes to remove excess moisture. You can wrap it in a towel and place something heavy on top, like a cast-iron pan, or use a tofu press if you have one.
Blend the Ingredients:
Crumble the pressed tofu into a bowl.
Add ¼ to ½ cup of water to the tofu. Start with ¼ cup and add more if the mixture seems too dry.
Mix in the nutritional yeast, corn starch, onion powder, garlic powder, poultry seasoning, and “No Chicken” Better Than Bouillon. Stir until well combined.
Form the Mixture:
Gradually add the vital wheat gluten to the tofu mixture, stirring constantly. The dough will begin to come together and become a bit sticky. Once the gluten is fully incorporated, knead the dough for about 2-3 minutes until it has a firm, elastic texture.
Shape the Roast:
Shape the dough into a log or loaf, depending on your preference. This will form the base of your “turkey roast.”
Prepare the Turkey Rub:
In a small bowl, combine the poultry seasoning and brown sugar. Rub this mixture evenly over the surface of the dough, pressing it gently to adhere.
Baking Instructions:
Preheat your oven to 350°F (175°C).
Place the “turkey roast” on a parchment-lined baking sheet or in a baking dish. Cover with foil to prevent it from drying out during the initial baking.
Bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes until the surface is slightly crispy and golden brown.
Optional (for a crispy crust):
After baking, you can broil the roast for 3-5 minutes on high for a crispier crust, but keep an eye on it so it doesn’t burn.
Tips:
If you prefer a smoother texture, you can blend the tofu with the water and other ingredients before adding the vital wheat gluten.
For more flavor depth, you could marinate the tofu mixture in the fridge for a few hours before baking, although this step is optional.
If you like a richer color on the roast, you can lightly brush it with a mixture of vegetable broth and a small splash of soy sauce before baking.
Add the oats to a high powered blender with the water and optional pinch of salt.
Blend for 25 seconds at high until smooth.
Pour/strain through a fine mesh strainer, towel, or nutmilk bag into a container and refrigerate.
Notes
This makes about 2 cups of oat cream.
We are not using oil in this recipe, so the oat cream will separate a bit in the fridge. Oil is used as an emulsifier. We just shake it in the bottle to recombine it prior to use. If you consume oil, you can add a couple tablespoons to the blender which will emulsify the cream.
Don’t buy the supplement. Hot new endurance ingredient is packed (concentrated) inside BROCCOLI SPROUTS, much more so than in mature broccoli! “The active ingredient in the supplement Nomio is isothiocyanates, or ITCs, which are found in cruciferous vegetables such as broccoli, kale, and cabbage.”
Here’s a breakdown:
Broccoli sprouts (3–5 days old) are rich in glucoraphanin, the precursor to sulforaphane, which is one of the most studied isothiocyanates for its potential health benefits (antioxidant, anti-inflammatory, and possible anticancer effects).
When the sprouts are chewed or blended, the enzyme myrosinase converts glucoraphanin into sulforaphane.
Compared to mature broccoli, sprouts can contain 10–100 times more glucoraphanin on a weight basis.
Broccoli sprouts are one of the most concentrated dietary sources of isothiocyanates, especially sulforaphane, making them popular in nutrition and functional food research.
🌰 Here’s a crispy, oil-free blooming onion recipe — baked or air-fried, not deep-fried — but still crunchy, flavorful, and golden brown. (Not exactly the video recipe.)
🧅 Oil-Free Blooming Onion (Air Fryer or Oven) Ingredients: 1 large sweet onion (like Vidalia)
¾ cup unsweetened plant milk (or regular milk)
1 tablespoon apple cider vinegar or lemon juice (if using plant milk — to make a buttermilk)
1 cup whole wheat flour (or all-purpose flour)
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika (optional)
½ teaspoon salt
¼ teaspoon black pepper
1 cup panko breadcrumbs (use whole-wheat or gluten-free if preferred)
Optional dipping sauce: ½ cup plain Greek yogurt or vegan yogurt
1 tablespoon ketchup
1 teaspoon horseradish or Dijon mustard
½ teaspoon smoked paprika
Pinch of salt
Instructions: 1. Prep the onion Peel onion and cut off about ½ inch from the top (leave the root intact).
Place it root-side down. Starting ½ inch from the root, make 8–12 cuts down through the onion to create “petals.”
Gently separate the layers to look like a blooming flower.
2. Make the *batter and coating In one bowl: mix the milk and vinegar (let sit for 5 minutes if making vegan buttermilk).
In another bowl: whisk together flour, paprika, garlic powder, onion powder, salt, and pepper.
In a third bowl: place the panko breadcrumbs.
3. Coat the onion Dip the onion into the milk mixture, making sure it gets between the petals.
Then dredge it in the flour mix — shake off excess.
Dip again in the milk, then coat with panko breadcrumbs for crispiness. (You can use a spoon or brush to help coat between petals.)
4. Bake or air fry Air fryer: 375°F (190°C) for 15–20 minutes until golden brown.
Oven: 400°F (200°C) for 30–35 minutes on parchment paper. If you want extra crispness, mist lightly with water or aquafaba (chickpea liquid) before cooking — no oil needed!
5. Serve Let it cool slightly and serve with the yogurt dipping sauce.
Tips: For even crispier petals, you can do a triple coat (milk → flour → milk → panko).
If your air fryer is small, use a medium onion instead of a large one.
Aquafaba (the liquid from a can of chickpeas) can be used instead of milk for an ultra-low-fat version.
The video uses the following egg-free batter recipe,:
For Yellow Batter: 1 1⁄2 cups besan 1 tsp paprika 1⁄2 tsp roasted cumin powder salt to taste 1 cup Water
