This makes a nice substitute for turkey as long as you don't really expect it to taste like turkey. Of course there are tastier vegetarian main dishes out there but this one looks more like turkey and goes well with the traditional fixings (mashed potatoes, gravy, cranberry sauce, etc). I may make it again for Thanksgiving but probably not on any other occasion.

My family got a kick out of this! I may have to make a bigger one next Thanksgiving. I made a different stuffing, because the one in this recipe was very close to my mom's recipe, and I wanted everyone to try the tofu...the method worked perfectly, and the glaze was a hit!

I'd love to give a better review since others have loved it, but the only good thing about it was my mum's homemade stuffing inside of it. I'm a vegetarian and usually love tofu but next turkey dinner I'll just stick to stuffing, yams, mashed potatoes, and pumpkin pie. Ps. It was perfectly shaped and looked great ...to bad the taste was bland.

My family LOVES this recipe (all vegetarians/vegans) I do change quite a bit: Make tofu part as directed. "Stuffing" is your favorite name brand with seasoning pouch. Add about a cup of veg.broth or enough to make good and moist but not soggy. Place stuffing on a 9x13" pan molded into a half sphere. Cover this with the tofurkey mixture. I use the maple glaze from the allrecipe called "Maple Roast Turkey" by Lipo. The glaze is WONDERFUL!!! I have made this the last 3 to 4 years at the holidays and have had to make a bigger batch as even the meat eaters are gobbling it down. Oh, I drain the tofu at least over night.

I don't know if I did something wrong but mine just came out mushy and didnt taste very good

i wish i could give this a higher rating. i was thankful for other reviewers, since it at least gave me a good place to start. i added poultry seasoning as well as thyme, sea salt, and pepper to the tofu; i actually made this twice, on thanksgiving and a few days later. both times i had to use firm tofu, and i'm not sure xtra firm would have made a difference. the mold worked very well, but i'd recommend leaving it to chill for as long as you can; two hours was just enough the first time and not quite enough the second time. the first time i used my cranberry sauce as glaze and the second time i used the bar-b-q sauce mix; the cranberry tasted better but the bar-b-q sauce looked better. i made my own stuffing as well, so that wasn't an issue. both times there were not leftovers, but i attribute that more to the flavor lended by the stuffing. the tofu itself was mushy and not very tasty (like i said, i spiced it up as much as i could, but was afraid to go too far and wreck the blending of flavors) and didn't look very appealing on the plate. the concept here is good, but falls flat in actuality.

Pretty good! The tofu was bland, but I loved the technique. It looked beautiful at the table and it was a lot of fun pretending we were carving a bird.

I was relly looking forward to this, red all teh reviews and followed advice. I even boiled my tofu in veggie soup and then blendarized before moulding it into shape. It did not taste very good (and I love tofu!) and I was a bit embarssed to have made for thanksgiving dinner. Would not make it again,

Didn't have a lot of the ingredients, so messed around with this recipe a bit. Interestingly, using regular tofu rather than extra firm didn't cause any 'brain-like' cracking and was incredibly moist. Had to change the paper towels every half hour though. My glaze ended up being grapefruit juice, soysauce and ketchup, which smelled weird, but made it exactly the color of real turkey skin. Heed all the warnings about burning fast on broil!!

I served this to some vegetarian friends at Thanksgiving and they loved it! It's a little involved, but very well worth the trouble and very tasty.

Extremely good recipe. It may sound confusing but it's simple. I've been using this recipe for 3 years now for both Thanksgiving and Christmas to take to my family. I even have some die hard meat eaters who like it.

I've made this recipe for my boyfriend last Christmas, as well as his family - 3 out of which are vegetarian. The recipe turned out great and they all enjoyed it. As a meat-eater myself, I was slightly hesitant but it was pretty good. Definitely a recipe I would recommend if you want to make that extra effort for your vegetarian friends and/or family. Two suggestions: 1) Use extra firm tofu - a little harder to work with, but doesn't crack as much; and, 2) I simply use turkey Stove-Top stuffing, eliminating Step #2 (just prepare as it says on the box) - easier and tastes great!

Glaze was bland, tofu even more bland. Glaze started to burn very quickly.

I didn't know it was possible to kill a bird made of tofu, but I did. Mine too, went flat in the oven. I froze the tofu over night, to make it firmer as well. I gave 2 stars because the glaze was good. I'll use it for something else..... maybe.

The amount of water didn't seem to be enough for the dry stuffing. Next time I'll use boxed stuffing mix instead. The glaze and the tofu crust turned out really really yummy though. I even used the same glaze for chicken marinate. Will definitely make it again for my veggie friends and family.

The recipe worked out well but I will use a different glaze next time.