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

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Course: Main Course

Cuisine: American

Keyword: tofu turkey

Prep Time: 20

Cook Time: 1 30

Servings: 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.

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