Tofu Turkey
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Ever since a reader asked what replacement could one have for Tofurky that is gluten-free and vegan, I have been experimenting on this recipe and I’m happy to finally share it with my readers in time for Thanksgiving.
I already have outstanding holiday recipes for Lentil Loaf, Lentil Meat Balls and Smothered Tofu Chicken that would be perfect to be the main dishes at any Thanksgiving table but I needed one to replace Tofurky. My Tofu Turkey recipe was a huge hit with my family members, especially my son Daevyd.
What Is Tofu Turkey?
Tofu turkey, a meat substitute, takes the shape of a loaf with seasoned stuffing in the center.
Manufacturers make tofu turkey from a combination of tofu and gluten, typically available in the refrigerated and frozen sections of health food stores.
How To Make Tofu Turkey?
- Make a batch of Cornbread Stuffing, make your own or use store-bought. Set aside.
- Make the marinade and set aside.
- Drain tofu, place in a food processor and process until fine
- Add tofu in a large bowl, mix with seasonings.
- Place a cheesecloth or thin towel (I used parchment paper) inside a colander, add tofu. Cover tofu with cheesecloth or thin towel and then add weights on top of the cloth. Place colander on a place and refrigerate for 2 hours. (Skip this step if you use superfirm tofu)
- After chilling, tofu, remove the middle of the tofu to form a hole and about an inch of tofu remaining at the base and sides, reserve the scooped out tofu.
- Place stuffing in the center of the hollowed out tofu and cover the stuffing with the remaining tofu, pressing down with the palm of your hands.
- Baste tofu with the marinade. Invert tofu onto a baking sheet and form tofu in an oval shape.
- Baste the top and sides of the tofu with the marinade. Cover tofu with parchment paper, foil, and bake in a preheated oven at 400 degrees for 1 hour, basting every 30 minutes. Remove cover after 1 hour and bake for 30 minutes until golden brown.
- Remove tofu turkey and transfer onto a serving platter, garnish with rosemary and cranberries.
Serving Suggestions
Tofu Turkey is delicious served with my Gravy, Green Bean Casserole, Mashed Potatoes, Cranberry Sauce, Sweet Potato Casserole.
Notes:
- It is best to use Super Firm Tofu, Trader Joes and Wildwood brands have superfirm tofu.
- The final texture although it’s firm it is not exactly like gluten roast but it is the best gluten-free vegan texture that’s homemade.
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Tofu Turkey
Equipment
- 1 casserole pan
Ingredients
Vegan Cornbread Stuffing
- 6 cups cornbread cut into bite sized pieces
- 2 tablespoons Vegan Butter or 1/2 cup vegetable broth for oil-free
- 1 medium onion finely chopped
- 4 garlic cloves chopped
- 1 cup celery stalk chopped
- 1 cup carrot diced
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rosemary
- 2 cups vegetable broth
- 1/2 teaspoon salt or to taste
The Marinade
- 1/4 cup Bragg liquid aminos or Tamari
- 2 tablespoons olive oil
- 1 teaspoon maple syrup
- 1 teaspoon garlic powder (optional)
- 1/2 teaspoon sesame oil
For The Tofu
- 2 16 ounce super-firm tofu
- 1/4 cup arrowroot starch or cornstarch
- 1/4 cup nutritional yeast flakes
- 1 teaspoon rubbed sage
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt or to taste
Instructions
To Make Cornbread
- Preheat oven 350F/175C. Place cornbread pieces on a baking tray and bake for 8 minutes, remove from oven and transfer to a bowl. Set aside.
- Heat vegan butter or vegetable broth in a skillet; add onions and saute until soft. Stir in celery, garlic, and carrots stirring constantly for 3 minutes. Add sage, thyme, and rosemary.
- Combine vegetables with cornbread pieces in the bowl. Mix in vegetable broth carefully to moisten, and season with salt to taste.
- Spread stuffing mix evenly in a lightly oiled dish and lightly press. Bake for 30 minutes or until top is crisp and brown.
For The Marinade
- Mix Bragg’s liquid aminos, olive oil, maple syrup, garlic powder, and sesame oil in a bowl and set aside.
- Preheat oven to 400 degrees F.
To Prepare The Tofu
- Place tofu in a food processor and process until crumbled.
- Add tofu in a large bowl, stir in arrowroot or cornstarch, nutritional yeast flakes, rubbed sage, thyme, rosemary, parsley, garlic powder, onion powder, and salt to taste.
- Place a cheesecloth or thin towel (parchment paper) inside a colander, and add tofu. Cover tofu with cheesecloth or a thin towel, then add weights to the cloth. Place the colander on a place and refrigerate for 2 hours. Skip this step if you are using Super Firm Tofu.
- After chilling the tofu, remove the middle to form a hole. About an inch of tofu will remain at the base and sides; reserve the scooped-out tofu. Place the cornbread stuffing in the center of the hollowed-out tofu and cover the stuffing with the remaining tofu, pressing down with the palm of your hands.
- Baste tofu with the marinade. Invert tofu onto a baking sheet and form tofu in an oval shape.
- Baste the top and sides of the tofu with the marinade. Cover tofu with parchment paper and foil, and bake in a preheated oven at 400 degrees for 1 hour, basting every 30 minutes. Remove the cover after 1 hour and bake for 30 minutes until the golden brown skin is crispy.
- Remove tofu turkey and transfer onto a serving platter, garnish with rosemary and cranberries.
Hi I’ve made a recipe similar to this one but it did not call for cornstarch. Is it necessary or can I leave it out? Thanks 🙏
Hello Shannon, you might be able to leave it out. I tested it with non-GMO cornstarch, and it was great!
Everything about this recipe looks amazing
Hi, I have a question. I am about to make this for the first time for Thanksgiving and only have nutritional yeast powder. What measurement would you recommend? Thank you!
Nicole, honestly you can use the same amount or use 2 tablespoons. Taste it and the flavor should be great even before you bake it. Happy Thanksgiving.
Hi Michelle, I am going to try the Tofu Turkey. I have family members who are vegan. Is the Tofu 2 – 8 oz containers or 2 -16 oz containers.
Thank You,
Lynn Fishstein
Lynn, that’s wonderful. The tofu is 2 -16 oz containers. Blessings!
This is honestly the best tofu recipe I’ve ever tried, I made it once for thanksgiving, then again on christmas, and I made it again yesterday just because I love it so much! Definitely recommend
Willow, that’s so awesome to know. I’m so happy you enjoyed it. Thank you for your feedback, I really appreciate it.
First Thanksgiving eating plant-based. Made the cornbread + cornbread stuffing + tofu turkey. LOVE the cornbread and stuffing!! The tofu turkey tasted & looked good. Family had fun watching the transformation from “something that you should use to repair a wall” to a reasonable replacement for turkey…Thank you for sharing!
I appreciate your feedback, I’m so happy that my recipes helped you with your transitioning. Congrats on your first Thanksgiving.
Update: ate leftovers for lunch—even better second time around & the teen daughter prefers over turkey. Thanks!
Ooh thank you for the update. Love it.
This looks delicious! Is it possible to half the recipe?
Thank you, yes you can half the recipe.
Do you have a good recipe; for vegan sweet potato pie this is firm and a really good taste? What about a vegan carrot cake
Thank you Alice, I have vegan sweet potato pie and carrot cake. If you go on the home page you can use the search function to find them.
Dear Michelle I’m back and one good thing that happened is that I can make my own tofu today but it not as firm as processed one so I dont think I can make heavy dishes like this one.
Debbie, that’s wonderful that you are making homemade tofu, it tastes way better when I used to make tofu it got firm, place the coagulated tofu into the middle of cheesecloth or clean cotton cloth in the bottom of a colander placed in the sink, bring all the sides of the cloth together over the tofu and twist right above the tofu tight to squeeze excess liquid. Place a 3-pound weight on top of tofu for about 30 minutes. Basically, the longer the tofu is pressed and the more weight is placed on top of it during the process is the firmer it gets. Hope this helps
OMG this looks sooo good! I wish you had a video tho. I feel like I need to see steps 4-6. But on a s/n… I’m so happy I stumbled upon your page too!
Thank you Tanesha, you are so right. I will make it again soon to include more steps with the photos or do a video. I appreciate your feedback.