Reviewed: Dec. 26, 2011

I followed this recipe for Christmas dinner. I did boil the tofu in vegatarian broth and run it through a food processor before placing it in the colander overnight. I did bake it slowly 300 degrees for 3 hours basting in every 30 minutes and keeping it covered with aluminum foil. It was slighty fluffy and so delicious. What a great recipe!

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Reviewer:

Rose

Reviewed: Dec. 7, 2011

First time making tofu turkey. I was the only one out of the group of my friends who was vegetarian, but they all loved it. I made a little more sauce to put on top of the Tofu Turkey for flavor. I plan on making this again.

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michaeldckmn

Cooking Level: Intermediate

Reviewed: Nov. 30, 2010

I made this last week for Thanksgiving and it was a huge hit. My brother is actually pushing for me to make it again because he liked it so much. I followed some of CanCan's edits and rebasted more often. I think next time I am going to blanch the tofu first in broth to give it a stronger flavor.

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Reviewer:

Multislack

Cooking Level: Intermediate

Reviewed: Nov. 25, 2010

This was a good substitute for turkey on Thanksgiving. I halved the recipe (only two of us were willing to eat it). I added some soy/garlic/onion to the tofu before pressing. Also I pressed much longer than recommended (about 24 hours), then baked about about 350. Could not find any miso, so I left that out. Topping with gravy prior to serving helps the flavors a lot! I liked this a lot more than that the frozen tofurkey!

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Reviewer:

snsyum

Reviewed: Nov. 23, 2010

I have been making this every Thanksgiving since 1999. It is a huge hit with my family and friends, including the meat eaters. One thing I do differently, is I add some seasoning to the tofu (garlic salt, cumin, etc) before draining it in the colander. Also, I leave it overnight to drain as the texture is much firmer and holds up better when inverted.

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melaniesal

Reviewed: Nov. 15, 2010

Made this last week and I was very skeptical at how it would shape and taste. I began the process a couple of days prior to cooking the tofu. I let it drain with a weight for a full 24 hours. Occasionally I would pull it out of the fridge and press down on the weight to help drain more. I then followed the recipe and when it was stuffed I put it back in the fridge for a couple of hours more. When it was time to put it on a baking pan to cook I honestly thought it would just break apart and I'd be left with a big mess, however, it molded perfectly! I covered with foil and basted every 30mins or so in a 350 temp oven for a couple of hours. The taste was pretty good but tasted even better the following day. Next time I will pulse the tofu mixture so it is completely smooth prior to putting it in a colander as mine was lumpy and cracked a little. This was time consuming and probably more expensive than buying a tofurky from the store, but I was pleased to have tried the recipe and at least I knew what I was putting in my mouth. Thanks for sharing!

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Reviewer:

Irene56

Cooking Level: Expert

Living In: Highlands Ranch, Colorado, USA

Reviewed: Oct. 31, 2010

First saw a variation of this several years ago in Vegetarian Times magazine as a reader-submitted recipe. I've been making that version annually since. You might consider adding your favorite seasonings to the tofu as you crumble it; I suggest a bit of salt, white pepper, and garlic, but do whatever works for you. I love tofu but it is a bit bland and I think working in the seasonings as you mash up the tofu by hand really adds a lot.

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CarrieHansen

Cooking Level: Intermediate

Home Town: Central City, Nebraska, USA

Living In: Grand Island, Nebraska, USA

Reviewed: Oct. 14, 2010

I didn't have time to make the whole version of this so basically made a tofu/stuffing "sandwich", which I baked covered in foil. Then baked without the foil, basting with basting mixture until nicely browned. My newly vegetarian daughter thought this was excellent.

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Wet_Coast

Reviewed: Apr. 14, 2010

I have made this recipe for years -got it from Peta magazine. I use only tamari and sesame oil for the basting sauce, and mix the herbs in with the tofu before allowing it to drain in fridge overnight. I am always asked to bring this to Thanksgiving- at first because we were the only vegetarians in the family and no one wanted to cook for us - now there are more vegetarians and a vegan in the family (I make mine vegan so anyone can eat it.)Baking it does make the house smokey, but is worth it.

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Reviewer:

cookin' for cash

Cooking Level: Expert

Living In: Sheffield, Massachusetts, USA

Reviewed: Mar. 7, 2010

I'll be making this for Thanksgiving from now on! Even meat eaters liked this one. To give the tofu more flavor, I mixed in some soy sauce & seasoning into the crumbled mix before pressing. I left the tofu in the colander overnight (at least 12 hours) and when I baked it, I used the temperature suggestions that DABDAB made. I didn't have miso paste & tried some substitutes, but didn't like the flavor. I had to tweak quite a bit to make it taste right... I will make sure I find paste next time. Left-overs made nice sandwiches as well :)

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