Tofu Turkey I

Tofu Turkey I

45

"A vegan alternative especially good for Thanksgiving dinner! Serve with a vegetarian gravy and all the fixings. Enjoy!"
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Ingredients

servings 470 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 470 kcal
  • 23%
  • Fat:
  • 32.4 g
  • 50%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 1295 mg
  • 52%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.
  2. Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat.
  3. Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
  4. Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.
  5. Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil.
  6. Bake for one hour. After one hour, remove "turkey" from the oven and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

45
  1. 52 Ratings

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Most helpful positive review

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 yea...

Most helpful critical review

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 i...

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 yea...

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 i...

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 ...

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 ...

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 interi...

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....

This dish is terrific. This is the 3rd (or 4th) year that I have made this dish for my family. There are a few things that I have learned that have helped me out. 1) For time I use a prepared st...

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 whe...

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 wo...