Reviewed: Nov. 28, 2008

I loved this recipe and even some meat eaters liked it! I did tweak it a little bit only because I didn't have some ingredients (miso paste or orange zest and used soy sauce instead of tamari). I also pressed my tofu for 36 hours. One ingredient I added to the baste was a tsp of liquid smoke. I will make this every year, this was my first vegetarian thanksgiving! From reading the other reviews i cooked it for 1 hour at 350 with foil then 1.5hrs at 375 without foil. I was even able to mold it into a turkey with drumsticks on the side!

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Kiely

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Reviewed: Nov. 22, 2008

I made a reduced-size recipe of this as a trial run before Thanksgiving for my vegetarian daughter. I absolutely loved it, and I didn't think it was terribly difficult. Because I only used 1.5 pkgs of tofu, I couldn't really shape it into a turkey, so instead I sprayed a sheet of foil with PAM and spread the drained tofu on top, then covered with stuffing and rolled up to encase the stuffing with tofu. I baked the roll in the foil with all of the sauce for the full time; I didn't brush it later. I think I'll wrap it in foil the next time, too, to keep it moist and to crisp the outside. One thing I'll change - crumble the tofu finer, or even process some in the food processer to get a firmer more compressed "turkey" layer.

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Kate

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Rochester, Michigan, USA

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Reviewed: Jun. 4, 2008

WOW too cool and yummy!! My only problem that I had with the recipe is that since I made this for only my husband and myself I halved the recipe....now if you have a deep narrow collander for the tofu it would be fine but I had a difficult time "stuffing" "the turkey" since it was not deep enough... but my husband was pleasantly surprised by the taste as was I!

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LITTLECHILE

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

Living In: Cabo San Lucas, Baja California Sur, Mexico

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Reviewed: Feb. 17, 2008

From working with tofu over the years, be aware that different brands perform differently in cooking. You kind of need to get to know your tofu when it comes to texture, unless you don't mind soft and squishy as a possible outcome.

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2HUNGRI

Cooking Level: Expert

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Reviewed: Jan. 3, 2008

This is an amazing recipe, and the presentation is beautiful. For the first time since becoming a vegetarian (approximately 4-5 years ago), it felt like we had true Thanksgiving dinner this year. The recipe is a keeper and will become the tradition in our family on Thanksgiving from now on. The search is over!

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watts473

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Reviewed: Nov. 30, 2007

Fantastic. I followed the directions verbatim but pureed the tofu before pressing overnight under 20 lb. of weight. I omitted the miso (too expensive!), too. I'd cut the tamari next time - too salty! Nevertheless, everyone, including the meat eaters, loved it and we happily ate it for leftovers after Thanksgiving, too! Thank you!

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Joia

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Reviewed: Nov. 20, 2007

This is my 3rd year making this recipe. I am one that always takes receipes and makes them my own. I took a few things that I liked from this recipe and also the Tofu Turkey II and a few other additives. This year I thought to do something different. I am all about flavor and your really have to over season tofu so that once it cooks it takes like something. Last year, I started to add Worthington's Turkey roll to the recipe. I grinded half of it up will the tofu and it came out having more flavor....I was pleased! But this year I am going a step further. I am going still add half of the turkey roll, but I am also going to take the other half and slice it very thin and after I hollow out the middle, I am going to line the inside with the sliced turkey. I also added some liquid smoke to the recipe. After turning the turkey over I am going to take the remaining sliced turkey and cover the whole top of the "turkey" with it. Then, I am going to take the reserved tofu/turkey blended mix and cover the sliced turkey to give it that smooth feel. And then of course I will baste it the same way. My only concern is that every year I make it, the turkey kind of looses shape and conforms to the shape of the pan, so I have been trying to find the perfect sized oval pan to cook it in, but this year, I am going to cook it on low heat to see if that helps. I am also starting the turkey today (Tuesday) to give the seasonings time to soak in and also so that the tofu can get Really firm.

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Raquel

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Reviewed: Nov. 15, 2007

The main thing here is- you need to have plenty of prep time. I personally have had fabulous results everytime I have made a Tofu Turkey for my daughter and myself. First off- I press the tofu overnight the night before Thanksgiving- usually for at least 12 hours so it really firms up. Then I hollow it out and add the stuffing (I use a really good natural stuffing that Whole Foods sells and add celery and other good stuff but do not ever add extra salt- there is plenty of that in the recipe as is. Once stuffed I then refrigerate it again for a few hours so it firms nicely and can be turned out into the cooking vessel. It's important to keep it covered with foil (hate using aluminum foil but what else can ya use?) and keep marinating it (I add apricot jam to the marinade and it really makes a lovely color and taste) often but COOK at low heat- I do it at 300 for about 2 hours so it won't burn. Serve with organic cranberry sauce and natural vegan gravy- mashed organic russett potatoes and organic yams...YUMMO!! I also make a vegan pumpkin pie made with silken tofu- recipe easy to find online. Happy Thanskgiving!!

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jnoller

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2007

After reading all these reviews it seems that everyone loved it or hated it. I'm doing Thanksgiving for the first time (Mom is the T-Day queen and no one else is allowed to cook that day. This year I'm six hours away!) I think I'm going to get brave and make this. I wonder if it would be helpful to freeze and drain the tofu to make the crumbly but better?

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kitchen witch

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Reviewed: Jan. 19, 2007

My meat eater husband made this for me as a Thanksgiving Day Surprise. I thought it was an excellent vehicle for veggie gravy, and really isn't that what real turkey is for? Honestly though, I was really happy about how it turned out and ate it left overs for days-it's really good reheated.

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Holly Bee

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Reviewed: Dec. 30, 2006

I really loved this, but I had to tweak it quite a bit to get it how I liked it. I do not like Celery so I used extra garlic. I don't use miso, so I used sweet and sour sauce and teriayki sauce. I did not use orange juice or zest. I used Honey dijon. I used wine and red wine vinegar. It is delicious and much better than anything I have had as a vegetarian. My Dad loves it and he is 83 years old! I steeped the tofu in sesame and soy sauce then put it in the colander. You can't cook it as long as it says, it burns. So watch it carefully. It really is the best and you should try it!!

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leopard

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Arlington, Texas, USA

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Reviewed: Jul. 14, 2006

very bland

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CARENHEATHER

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Reviewed: Jun. 4, 2006

Not bad - very tofu-ey, though! Next time I think I'll freeze the tofu and then mince it finely... and maybe do a few layers of the stuffing and the tofu. I'll be trying it again, but I wasn't hugely impressed with the way it turned out this time.

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Stealthflower

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Nov. 25, 2005

I was very impressed with the way this turned out. I served it for Thanksgiving to 9 meat eaters and EVERYONE said it tasted like turkey! I couldn't believe it. I have been vegetarian for 10 years, so tasting like turkey wasn't really the goal. I did make some changes: after reading the suggestions in this section, I first boiled the tofu in some vegetarian chicken flavored stock, then processed it in a blender, then pressed it with the weight overnight. I also substituted Bragg's Liquid Aminnos for Tamari and regular boxed stuffing mix for the stuffing; I also left out the rosemary as I didn't have any. I cooked the tofu turkey WITH the foil for about 3 hours, reappling the glaze every 30 minutes or so. I also cooked it on parchment paper instead of greasing the pan, so it didn't burn. It was really good: it looked and tasted like turkey! I also recommend the vegetarian gravy to serve with this (or mashed potatoes!)

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Can Can

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2005

I couldn't believe I was eating tofu! Fabulous!!

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JDILL7

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Reviewed: Aug. 5, 2005

This is very good. The first time I made it the bottom cooked too much and couldn't be eaten. I lowered the temperature to 350 the first hour and 375 the second. I think 375 for both hours would be fine. It has very good flavor. It makes extra dressing which I circle around the "bird" and it makes a good presentation. Be sure to cover the "bird" with foil for the second hour too. It has great taste and isn't hard to put together. Add a little cranberry sauce and veges and you're set. Thanks!

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DABDAB

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Reviewed: Nov. 13, 2004

I did not care for this recipe. The tofu did not stick together after draining overnight and the end result didn't look good at all. However, the stuffing is excellent. Follow the recipe, put the stuffing in a pan and bake. Yum!! I made the stuffing for my family and everyone loved it!!

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*cherry*

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2003

I believe I made this recipe correctly, because I followed the directions. I'm sorry, but it did not taste good at all. The tofu never got crispy (although I drained it overnight), and the flavors in the sauce did not go well together at all! The orange juice is the first thing to get rid of. I had to throw the whole thing away. Maybe I did it wrong, because some of the reviews raved about it, but I don't see how it can be good. I would try the other recipe on this site.

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SarahParadis

Cooking Level: Professional

Living In: Santa Barbara, California, USA

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Reviewed: Nov. 30, 2002

I was really pleased with how this came out. I got a few eye-rolls when I told people that I was making a tofu turkey, but they were impressed with the taste. Winning people over to veggies one dish at a time! =)

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IAMKEISERSOZE

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Reviewed: Nov. 13, 2002

Very tasty. Time consuming, though, so make a day ahead.

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CARMA54

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