Vegan Tofu Turkey ( Tofurkey )

Vegan Tofu Turkey ( Tofurkey ) by DK on Nov 18, 2009

This is the closest I am going to get, as far as cooking and eating meat goes. A shocked husband and a helpful (American) neighbor's advice on how to carve this "bird of mine", was enough to make this a big success for me. It took a whole 5 minute of prodding and smelling by the husband to finally convince himself that this was indeed TOFU! Tastes wise, not knowing how a Turkey originally tastes like, I would still maintain that this was flavorful and appetizing.

You might enjoy reading:
30 Delicious Recipes for Vegetarian Thanksgiving
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But when you are making it, just add flavors as per your tastes or how you would normally prepare yours. Tofu will absorb more flavor if you let it sit along with seasonings. Tofu is a common ingredient that I use often for its protein. With this being the case, it was inevitable I get curious about Tofu Turkey or Tofurkey. I have followed this recipe from Vegetarian times.

I changed the technique and few ingredients to suit my palate and comfort zone. I absolutely LOVED the stuffing. I usually don't like to mix savory and sweet ingredients, but I loved this one so much so that I almost finished 1/4 of the stuffing before I even got to stuffing. This recipe is Vegan, Diary Free, Gluten Free, Egg free but absolutely NOT flavor free ;)

Cook time: 1 to 2 hours
Prep time: 8 hours to 1 day
Serves: 10-12 people

Ingredients

For the Tofu Turkey
5 14-oz. tubs extra-firm tofu
2 tsp. ground dried thyme
2 tsp. rubbed sage
1 tsp. onion powder
1 tsp. garlic powder
about 1 tsp orange zest (optional)
salt and pepper to taste ( if you want to use vegan bouillon powder, skip the salt)
For the Marinade
1/4 -1/2 cups low sodium tamari or gluten free soy sauce
2 tbsp olive oil
2 tbsp orange juice
1/2 tsp sesame oil
For the stuffing - approximate measurements, use as per taste ( original recipe in VT 35th anniversary issue, Or use your own stuffing of choice)
about 4 cups of gluten free bread cubes ( or use oatmeal or whole wheat bread cubes)
1/2 cup almonds, coarsely chopped and toasted
1 small-medium red onion
1 celery stick
1 apple, peeled and diced ( i kept the peel)
1/2 tbsp fresh sage, cut into thin strips
1/2 tbsp chopped cilantro or parsley
1/4 tsp crushed red pepper
1/4 tsp ground peppercorns
1/4 tsp ground nutmeg
1/2 tbsp maple syrup
1/2 tbsp balsamic vinegar
1/4 cups dried cherries
1/2 cup no-salt vegetable broth or water

Method

1. Method ( Tofu Turkey - Previous night Bring the tofu to room temperature. Squeeze tofu of excess water and take small bits and place them in a processor.

2. Process them little by little until smooth.

3. Place them in a large bowl and mix all the seasoning. You can at this point even taste the tofu and add more seasoning or flavor to make sure it does not taste real bland.

4. Wet cheesecloth, wring it out and smoothly line a colander with it—no wrinkles.

5. Drop the tofu inside the colander and press it into the sides and bottom of the colander.

6. Place this colander on a plate. Bring the hanging cheesecloth on the sides into the center to cover the tofu.

7. Now place a plate right on top of the tofu and give it a slight press. Use a heavy object to place on top of the plate. This is to help the tofu drain excess water through the colander. Place this inside the refrigerator overnight (ideal time). This helps the tofu to absorb the seasoning well too.

8. Method (On day of making the tofu turkey) - For the Stuffing I eyeballed most of the ingredients, so use your discretion when preparing them. Place the cubed bread cubes on a baking sheet and bake them in a preheated 225F oven for 20-30 minutes or until dry and crisp.

9. Meanwhile, heat a skillet. Add about 1 tsp oil and saute the onions and cook for 3-4 minutes or until soft. Add celery and saute for 2 minutes more.

10. Stir in the apples along with other seasonings. Cook for 5 minutes. Add maple syrup and the vinegar and remove from heat.

11. Combine the bread cubes along with apple mixture. Stir in almonds and dried cherries. Transfer to a greased baking sheet and pour broth over the top. Cover with foil and bake for 20-30 minutes or until the stuffing begins to brown on top. You can make a crisp filling by removing the foil and baking for 10 minutes more.

12. Method - For the Marinade Mix all the ingredients for the under the marinade until combined.

13. Method - For the Assembly Preheat oven to 375F. Drain the Tofu water from the plate on which you placed the colander.

14. Remove weight and plate from colander.

15. Now scoop some tofu from the center. Make sure to leave at least 1-2 inches on the sides and bottom.

16. Now fill this hollow with the stuffing.

17. Now top the stuffing with the scooped out tofu.

18. Make sure to smooth the surface and level it out.

19. Place a large oven to table baking sheet (I used a pie plate large enough to cover the colander opening) on top of the colander.

20. Hold tightly, and slowly invert colander onto the plate so that tofu-turkey drops gently onto dish.

21. Now slowly remove the cheesecloth from the tofu.

22. Can you see the white dome now?

23. Baste the tofu turkey with the prepared marinade.

24. Bake for 15 minutes.

25. Baste again. reduce the heat to 350F and bake for another 1 hour, basting as many times it strikes your fancy.

26.

Once baked, you see a beautifully crisped tofu surface.

The most amazing after effects of this meal with striking similarities to the real thing -
1) We felt full in matter of minutes. The tofu protein did it.
2) The crust was crispy and meaty inside. The stuffing added amazing combo to the tofu. A few bites of the orange and apple in the middle (which I placed as a garnish) also went v well with this tofurkey.
3) We had LEFTOVERS and lots of them

Filed Under these categories

Tex Mex Breakfast Tofu Scrambled “Eggs”

Recipe Reference

recipe adapted from vegetarian times (website) and the stuffing from the magazine.

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4 Member Reviews

By Aidan on Dec 26, 2011

Thanks for a great recipe. We may have changed a few opinions in our meat eating family. We added some smoked paprika and Cajun spice to the mix which was awesome. Well done chef!

By Ruth Anne on Dec 24, 2011

I made this for Thanksgiving in a smaller version and we also tried a Tofurky. Everyone seriously loved it and gobbled it up, including my kids, so I am making a full sized one for Christmas. I mean the turkey lovers loved it and the stuffing I made in it as well, and it was tons better than the Tofurky we bought, although that was not bad either. I did change the stuffing up though and seasoned the tofu part with what was recommended and some poultry seasoning, too, tasting it as I mixed to make sure it has enough flavor. The following paragraph is all I did for stuffing, and my kids (not stuffing eaters usually) ate it all up and asked for more.

Instead of adding all the ingredients listed I simply sauteed onions, (I would have added celery but they don't like it), a bit of veggie broth powder, some garlic, onion powder, and a little poultry seasoning and sage in a bit of olive oil and mixed it with whole wheat hamburger buns I toasted in the toaster and chopped up, then used it to stuff the tofurkey. Mushrooms would be good too, but I have one who wouldn't want them so I didn't add them. That all took a few minutes and it blended with the tofu perfectly!

Anyway, it was sooo simple, but the flavoring of that stuffing with the tofurkey was realllly good! I have the full sized one draining in the fridge for Christmas tomorrow, and the kids didn't even want to see it go in the fridge since they liked to taste the tofu all seasoned up before it was cooked...lol.

Read All 4 Reviews →

72 Comments

By Samantha on Nov 20, 2020

This is my all time FAVORITE thing to make now as a vegan for the holidays, and everyone loves it! Will be attempting to make it for just 2 people this year and hope it will turn out ok using less tofu :)

By Marni on Nov 9, 2020

I would like to try this recipe but I cannot work from a computer screen. I need it on paper in front of me. Can you make it printable??

By Michele McGinnis on Jan 11, 2018

Does the stuffing cook at 225 or 375?

Its 225F. I mention that at Step 8. Hope that helps Michele McGinnis :) --DK

By Petunia on Dec 12, 2017

Can this be frozen before cooking, and if so what are your recommendations?

Already answered your question Peggy/Petunia :) --DK

By Peggy on Dec 12, 2017

Can this be frozen before cooking, and if so what are your recommendations to do this?

I have never done it Peggy and hence have no idea! Sorry about that. But if you do, please do update this post so that it might help someone else in future. --DK

By Joan Renee Collazo on Nov 22, 2017

Every year I refer to your RECIPE, please don't take it away~! We love it!

Wow! Thank you so much for the feedback Joan :) --DK

By Kitvegan on Oct 8, 2016

This is my third year in a row making this delicious meal and certainly won't be my last! Thanks for the amazing recipe! :)

Thank you so much for the feedback. This recipe sure seems a favourite among many families :) --DK

By The Multitasking Missus | My Favorite Uses for Tofu - The Multitasking Missus on Feb 15, 2016

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By Caitlin on Sep 2, 2015

Can't wait to try this! I've been a vegetarian going on ten years and my fiance is a recent convert (3 months going strong) and he's gluten-free due to medical issues, so this will be the perfect meal! Last Thanksgiving our Vegetarian Cincinnati Chili got rave reviews- maybe this year, we can do it with this! Thank you for the recipe!!

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By JulieN on Dec 21, 2014

I would suggest to the people who are having trouble with cracking, that maybe it has to do with the base not being flat - which means you'd need to flatten the top, before inverting it, or somehow make certain that it sits firmly on the baking dish. I have made something like this a couple of times before but can't find my recipe so will go along with this one, possibly adjusting the ingredients a bit to my taste. I make it in an oval shape, and bake two small parsnips alongside it, which I then put on top to vaguely resemble drumsticks :-D

By Michelle on Nov 27, 2014

I made this today. I added a little powdered broth to the tofu mix. It looked exactly like the photos when I put it in the oven. The entire thing fell apart in the oven. Cracked across the top lengthwise and then widthwise. I'm not sure what I did wrong; I followed all the instructions and made sure to use extra firm tofu. Does anyone have any suggestions? This was delicious and I'd love to make it again.. but I'd like for it to stay apart next time. :)

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By Sony on Nov 17, 2014

I'd like to try this recipe, but I need to know if it can be freeze, once it is drained and stuffed, to cook it later on. Thank you for this recipe, can't hardly wait to try it.

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By annie on Jul 11, 2014

I have been researching some vegan recipes, and came across yours.. Sounds wonderful can't wait to try it.. My question is this... Would you have any Nutrition Facts on this tofu turkey?? I am a diabetic so I not only count calories but I have to also count the Carbs.. Any info. you may have would be great and help me in planing for this recipe.. Thanks so much for your time and help.. :)

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By Rob on Nov 30, 2013

My "turkey" is sifting in the fridge, so I can't yet say how this will turn out. But what's up with the spice measurements? You can't taste only 2 TEAspoons of whatever spices were mentioned in the sea of tofu that is 5x14oz oz. I emptied HALF a spice jar of each in to my turkey dough to make it taste just a little. Hopefully the spices will have manifested more overnight!

The flavors do show themselves once they sit with the tofu. But then again as I mention it already in the post, our flavor profiles def. needn't match and if you prefer with more seasoning, def. go for additional spices. This is simply to show that making a tofu turkey perfectly acceptable to your taste (and being preservative, sodium and all the additional additives free) is possible :) --DK

By Hayden on Nov 28, 2013

I made this last year at Christmas, as well as a turkey for my non-vegetarian brothers and kids, and it turned out pretty good. Even my brothers tried it and were impressed. Like anything, it takes a few tries, so I've tweaked it a little for today. One of the most important points is draining the tofu overnight. Draining tofu is key to getting it to work in any recipe. Looking forward to trying it again!

By Freakn Vegan on Nov 27, 2013

Great recipe I have been making a similar tofu dish for years at thanksgiving yet calling it "Cornucopia" the horn of plenty! Instead of shaping in a bowl and cutting out center for stuffing, I lay a 1" layer of seasoned tofu on a baking-serving pan in the shape of a horn. Then shape the stuffing over the tofu base layer . Once this is in place I place 1" layer of tofu over stuffing giving it ribs like a horn of plenty image, sometimes pressing cranberries into the ribs . I now place in oven under a foil hood, baking & basting as you recommend . Once baked on the wide end I press in assorted miniature vegi; purple & white small potatoes, miniature corn, pearled onions ect... And garnish the out side of the Cornucopia with a plenthia of assorted veggi as in the horn of plenty and return to the oven to brown tofu . Let's take turkey karma out of our giving thanks !

By Freakn Vegan on Nov 27, 2013

By linda on Nov 25, 2013

Comfort Food: I've made this wonderful recipe for 31 years. Looking for the answer to the worst day in the year for vegetarians, I found this recipe for tofu turkey in the old EastWest Journal. All your recipe needs is mushroom gravy! I make 2 tofu turkeys and freeze them. One is for Thanksgiving, one for Christmas. Seeking all the trappings of conventional Thanksgivings without killing a bird, the tofu turkey needs to defrost right on time, like turkeys do. Basting is like the conventional ritual. Oh, and add lots of rubbed sage in the stuffing to make the house smell amazing. Here's a tip: use an insane amount of "poultry" spice plus extra sage in the stuffing. Then, dump lots of Shoyu or Bragg's Aminos into the stuffing. It will taste ridiculously strong before it bakes, but the flavors are absorbed by the tofu. Just like the conventional family cook hopes that the bird is not dry, we watch to see whether or not the tofu turkey cracks on top - every year my now grown kids have fun with that. Cracks mean good luck, I tell them. Cracked or not, it's still delicious. My curried onions side dish causes that sleepiness afterward. Our tofu turkey is much deeper than yours - it takes 10-12 pounds of tofu per colander. My basting recipe is just Shoyu and Olive Oil. After two hours, my son takes the tofu turkey out of the over. All four of them stand at the ready with their spatulas to work in concert to lift my masterpiece off the tray and onto the serving platter. Lots of pictures are taken and then ... dinner is served! Thanksgiving is the best day of the year for my vegetarian family!

EVery bit of your suggestion sounds HEAVENLY! Thank you..cant wait to try it out. --DK

By Miranda on Nov 22, 2013

I just made this for the 3rd time and every time it just falls completly flat and cracks on the top and doesn't look anything like yours. What am I doing wrong?

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By Tofurkey lover on Jul 27, 2013

One thing you can do is add more poultry seasoning or vegan Worcestershire sauce to the first tofu step. Something else I do is take dried wild mushrooms and grind them in a spice grinder (or cheap coffee bean grinder ) and add this to the tofu mixture.

By Lisa on Dec 22, 2012

I just prepared the tofu. Before placing it the fridge I tasted a bit of it and it was seasoned just right. Like you said use your own judgement on the seasoning and I did. I do not eat tofu but my stepdaughter is a vegeterian and I wanted to make this for her. Tks for recipe I'm sure it will turn out wonderful! Merry Christmas!

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By Alicia on Nov 23, 2012

:-D I doubled the fresh herbs, used 1.5 tsp Sea Salt and halved the tofu to make a 5lb chicken sized Tofurkey: fabulous, not over-herbed or salt overload. I used Meyer Lemon juice in place of orange in the marinade. For the stuffing, I made a full recipe, because I wanted to save half to bake crispy on the side and quadrupled the sage, didn't want the sweetness of the cherries (I'm a very savory person). I also olive-oiled my cast iron oval dish before inverting the tofu mixture into it, then scooped out to leave about 1.5" thickness on the sides, added the stuffing, applied the scooped-out tofu like thick frosting on top and used a butter knife to sculpt a leaf motif to catch the marinade, which I drizzeled to fill the depressions of the leaf design, then lightly brushed the rest to cover all exposed sides. NOTE: Make any design on the top before you put the Tofurkey in the oven, while the mixture is at its creamiest, because the tofu becomes crumbly even after only 15 minutes. FABULOUS, FABULOUS RECIPE with the extra seasoning I did. I will make this whenever I have Turkey, just so the meat eaters have a chance to try this special treat that they never would try without having the security of a real Turkey there along side it; it's really like a fancy stuffing, side dish for them. One could even make portion size balls in ramekins for each guest. Thank you so very much for this recipe!

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By Elsa on Nov 21, 2012

I am making this for my bf and I tomorrow. I was about to buy the ready made tofurkey, but this recipe seems very easy :)

By Cindy on Nov 20, 2012

I made this for last years Thanksgiving and was a big hit. My husband is asking for it again this year. I added more seasoning, because it was a little bland when I was preparing it.

By Cindy on Nov 17, 2012

Does anyone know if this recipe can be kept (prepared ahead) a few days in the refrigerator or in the freezer? I want to make this for Thanksgiving, but I am working the day of and the day before. Will be challenging for me to complete this in the time fashion you described.

By Becky on Nov 12, 2012

Wonderfully guided and impressive looking recipe! I am in the process of searching for an easy-to-make vegan, gluten-free turkey for next week. I may give this one a try. As with anything tofu it is ALL how you flavor it, so tasting while prepping is the key. Thanks for the hard work entering this! :-P

By twinkiequeen on Oct 21, 2012

sorry..but i did not like this...the stuffing was fine, but my hsb. and i both thought the "turkey" was bland and flavorless...thank heavens for gravy!

Oh its totally OK. We all have different tastes and preferences. Next time you can add in more flavoring to the "turkey". --DK

By Quora on Apr 20, 2012

What is a good main Thanksgiving dish for vegetarians?... If you are serving a meal to a group that includes mostly omnivores and just a few vegetarians, I would recommend making every side dish vegetarian, and making every side dish stellar. I have never met a vegetarian who wasn't happy with this arrangeme...

By Katie on Dec 26, 2011

I'm not a big fan of Tofu, but I decided I'd have a Vegan Christmas dinner for myself, a Vegan roommate, and my Vegetarian brother. My brother LOVED it! ...And he's had experience with Tofu, though he's not keen on trying to make his own Tofurkey. I changed up some of the innards and seasonings on the Tofu, but I must say: Thank you!

By Caity on Nov 20, 2011

A good mushroom gravy is this one: http://ellen.warnerbros.com/recipes/miscellaneous/quick_mushroom_gravy.php by roberto martin.

By Jessika on Nov 20, 2011

This would also be good with mushroom gravy.

By Misty on Nov 20, 2011

Can't wait to make this for thanksgiving this week! It was a toss between this & a mushroom nut roast, but this def. wins this thanksgivings main course place! :-D Will be back next week to post my results & tell you how wonderful it was!! Thanks for the recipe! <3

By Caity on Nov 19, 2011

Is their any other oil i can substitute for sesame oil?

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By Jessika on Nov 16, 2011

This looks really good but I doubt my mom will make it. Last year she bought me a tofurkey at Walmart and it was actually pretty good. I'm a vegetarian and the only one in my family.

By Ann Van Alstine on Nov 13, 2011

Hi, I was so glad to find this recipe, I was wondering, if I were to replace the bread crumbs for the stuffing with oatmeal would I have to toast the oatmeal as you would the bread crumbs or just mix all the items for the stuffing together with the broth and then toast them in the oven? Thank you Ann!

By Ann Van Alstine on Nov 13, 2011

Hi, I am so glad to have found this recipe. I was wondering though, if I substituded the oatmeal for the bread crumbs for the stuffing would I toast the oatmeal as you do the bread crumbs or just mix the all the items for the stuffing together with the broth. Thank you for your help Ann!

By Heather on Oct 10, 2011

I was curious about how well this freezes. Being veg and gf I was looking for options for thanksgiving and I liked this one but I'm the only veg in my family. It's too big to eat by myself but it would be lovely to take back to school for leftovers when I don't feel like cooking. Has anyone frozen their leftovers?

By jm on Oct 6, 2011

not a vegetarian but i'm going to make this tofurkey this weekend for Canadian thanksgiving! it looks delicious! :mrgreen:

By JESSICA on Nov 28, 2010

I just made this for a post-thanksgiving vegan extravaganza with my boyfriend tonight. IT WAS INCREDIBLE. Granted, I made some slight alterations (ie. adding Bragg's to everything... pressed the tofu for about 24 hours... added carrots and raisins to the stuffing... and a vegan bouillon cube and lots of spices to the marinade) but for the most part followed your recipe. I served it with a homemade vegan gravy and seriously, it was the BEST thing I have ever eaten, let alot made myself. My boyfriend, who still remembers the taste of turkey, said it was quite turkey-tasting, as well. THANK YOU so much - this will now be a staple in all future thanksgivings!

By Nancy on Nov 10, 2010

This looks like one of the best recipes for Tofurkey I have seen so far! Thank you so much for all the images & steps. I am going to make this. I am the type of cook who does frequent substitutions, but the only thing I would do here is add REAL onion and REAL garlic. What is with Dito? Onions and garlic ARE vegan. Plus, there are no eggs in this recipe. Thank you so much.

By fastfooty2k on May 12, 2010

:) Dito asked about alternatives to onion and garlic powder in the recipe. I would recommend yellow asafoetida powder to get almost the exact same taste. One may have to experiment but I could guess that 1 t. asafoetida powder may equal the onion/garlic powders in the recipe.

By Dito on Feb 11, 2010

It looks great , have the urge to take a bite off!! hmm..for making the Tofu Turkey can i skip the onion and garlic powder?? Or is there any ingredients which i can replace these 2 powder? Cause my parents are whole Vegetarian : no egg, no onion and no garlic. :roll:

The seasoning all your choice. You can skip it easily. Add any other seasoning of your choice. As I mention, you can give it a taste test before you shape it into a turkey. So get wild ;) --DK

By Jessica on Nov 25, 2009

What a lovely way to display a recipe! I am making this for thanksgiving tomorrow it looks delicious! Thank you so much.

By Elena on Nov 24, 2009

How many servings is this? If serving for a big crowd, would you suggest 1.5 the recipe or making two? Looks amazing!!

This easily serves 12! --DK

By Chana on Nov 19, 2009

:-D How wonderful, DK ! Thank You!

By Mansi on Nov 19, 2009

You wouldn't believe it! I am just writing an article for Tofu Turkey, and here I see your post! :) great minds think alike:) I'll surely link to your recipe from my post! the turkey look-alike is pretty good :)

By Sassy on Nov 19, 2009

Looks fantastic, and I love all the photos of your steps. Bravo!

By CurryLeaf on Nov 19, 2009

Wow,I had seen the original but was too lazy to give it a go.PERFECT TOFURKEY,DEARIE,I am getting turkey bumps.I must try this.

By Ambika on Nov 19, 2009

Amaziiiing!!! You know, I have been watching food network for the past whole week, and every show cooks turkey, I was actually yearning to makes some though we dont eat it :-D , I just wanted to cook a turkey, place it on my dining table, and carve it..hehe...your Tofurky might just be the answer to my cravings :wink: Thanks!!

By Usha Rao on Nov 19, 2009

I like your tofurkey.. :)

By bergamot on Nov 19, 2009

This looks just lovely... like the concept

By Priya on Nov 19, 2009

Wow Dk..hats of to u...wat a fantastic dish...real feast for vegan lovers..

By Shankari on Nov 19, 2009

You did awesome with the shape,Iam sure it tasted good too. :lol:

By peanutts on Nov 18, 2009

I Think I am happy with my turkey :wink: Not a big fan of tofu :oops: But you have really got it looking like meat :)

By Chakh...le...Re!!! on Nov 18, 2009

hats off to you!!! What a amazing dish. I have never seen such a creative dish ever.

By Pavani on Nov 18, 2009

Very very interesting.. Never thought you can make tofurky at home.. Looks delicious even though it requires some work.. Good job DK.

By Shilpa on Nov 18, 2009

Awesomme! Wht a creativity dhivi. Liked the concept of using tofu imstesd of meat. It absolutely looks like turkey.

By Mattie on Nov 18, 2009

Whoah, I'm just about to make something exactly like this! Except my version's 'turkey' part is based on wheat gluten and lentil puree. I can't wait to try your version!