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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20 users found this review helpful

Reviewer:

DABDAB

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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15 users found this review helpful

Reviewer:

*cherry*

Cooking Level: Intermediate

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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6 users found this review helpful

Reviewer:

SarahParadis

Cooking Level: Professional

Living In: Santa Barbara, California, USA

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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5 users found this review helpful

Reviewer:

IAMKEISERSOZE

Reviewed: Nov. 13, 2002

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

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4 users found this review helpful

Reviewer:

CARMA54

Reviewed: Mar. 20, 2002

I made this for Thanksgiving and although it was a lot of work, it tasted soooo good! I definitely recommend starting early crumbling the tofu AND pulsing it in the food processor, until really smooth, then draining it. Works much, much better! My whole family tried it and couldn't believe how good it was. Yes! This is a thanksgiving staple!

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42 users found this review helpful

Reviewer:

CHOPPNBROCCOLI

Cooking Level: Intermediate

Reviewed: Feb. 17, 2002

i write a mixed review, the dish takes a while but is easy (a tad bit expensive). I didn't use her stuffing recipe but did follow the tofu/body part. don't hollow the tofu out, create the interior cavity as the refrigerated tofu is being pressed by placing a round bottomed bowl in the tofu as a form. The tofu also needs a better marinade recipe it was pretty wimpy (and salty). I also tried to impregnate the tofu w/herbs & soaked it for a long long time and that seemed to work better. good luck.

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33 users found this review helpful

Reviewer:

ELECTRIFYINGMOJO

Reviewed: Nov. 26, 2001

This recipe is AWESOME!Very easy, especially after the first time. The meat eaters at thanksgiving ALWAYS eat all our tofu turkey! I make two now. My children who are vegans love it too. And when it comes just out of the oven look out! :-) I have been making it now for three years and am always asked by the meat eaters if I'm bringing the tofu turkey. :-)

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22 users found this review helpful

Reviewer:

LOVETOFU

Reviewed: Nov. 26, 2001

I read the reviews of this recipe and thought, ok, this sounds good. I took the time to fix this for Thanksgiving and I don't plan on making it again. First of all, the amount of Tamari used in this recipe makes the stuffing too salty. I even reduced the amount and added water to cut it down a bit. Furthermore, the recipe calls for table salt? I had enough sense not to add any. Second, the cooking time is way too long. 2 hours at 400°F? Come on, get real. After only one hour, the sugars in the marinade (from the OJ) started to burn. Third, despite pressing the tofu with 35 lbs of weight overnight, the texture was still spongy. Finally, the tofu, naturally bland, never picked up any flavors from the stuffing and marinade. Bland AND spongy?!? My plan is to give a shot at a $12 Tofurky (the real deal) and see if it is better. It would certainly be a whole lot cheaper and easier to fix. Tofurky's giblet gravy is good.

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82 users found this review helpful

Reviewer:

TECHNOPHILIC

Reviewed: Nov. 23, 2001

We did not care for this recipe. But its all my fault for not testing it first. A free bit of advice: Never make an unknown, untested recipe for Thanksgiving or any other special Holiday for that matter.

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7 users found this review helpful