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?

1. Make a batch of Cornbread Stuffing, make your own or use store-bought. Set aside.
2. Make the marinade and set aside. 
3. Drain tofu, place in a food processor and process until fine
4. Add tofu in a large bowl, mix with seasonings.
5. 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)
6. 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.
7. 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.
8. Baste tofu with the marinade. Invert tofu onto a baking sheet and form tofu in an oval shape. 
9. 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. 
10. 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

This is the best Vegan and Gluten-Free Tofu Turkey! It is so flavorful, tofu is seasoned with herbs and spices, stuffed with cornbread stuffing, marinated and baked to perfection.

4.89 from 9 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: tofu turkey

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Servings: 10 servings

Calories: 614kcal

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.

Nutrition

Calories: 614kcal | Carbohydrates: 87g | Protein: 17g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 1427mg | Potassium: 313mg | Fiber: 5g | Sugar: 25g | Vitamin A: 2640IU | Vitamin C: 3mg | Calcium: 309mg | Iron: 4mg