How to Make Tofu Turkey

If you can’t bear to eat a real bird but still want to eat a special meal, try this tofu “turkey” – it’s even stuffed. Serves 10.

1 tbsp. black pepper
8 to 10 c. bread cubes
2 c. vegetable broth
2 c. diced celery
1 tbsp. celery seed
cranberry sauce
2 cloves minced garlic
2 tbsp. marjoram
1 c. diced mushrooms
1 c. diced onions
1/2 c. fresh minced parsley
2 tbsp. rosemary
1/4 c. sage
2 tbsp. savory
1/2 c. sesame oil
3/4 c. soy sauce
2 tbsp. thyme
5 lbs. firm tofu


  1. Preheat oven to 400 degrees F.
  2. Mash tofu in a bowl.
  3. Line a colander with a clean, wet cheesecloth, add tofu and cover with overlapping cheesecloth. Put a plate on top of the covered tofu, put a 5-lb. weight on top of the plate, and set aside for one hour.
  4. Saute onions, celery, mushrooms and garlic in 2 tbsp. of the sesame oil, over medium heat.
  5. Add sage, marjoram, thyme, savory, rosemary, celery seed, pepper and 1/4 c. of the soy sauce. Cover and cook five minutes, or until vegetables are tender.
  6. Add bread cubes and parsley to vegetable mixture and mix well. Add broth to moisten.
  7. Mix the rest of the sesame oil and sauce in a small bowl. Set aside.
  8. Remove the weight that on top of the tofu, the plate, and the top layer of cheesecloth.
  9. Make a well in the tofu by hollowing it out from the middle, leaving a 1-inch “crust” all around the edges. Keep some tofu for the top.
  10. Baste the inside of the cavity with the sesame oil and soy sauce mixture.
  11. Pack the stuffing into the cavity, cover with the remaining tofu and pat down well.
  12. Put a greased baking sheet on top of the colander and flip the tofu over.
  13. Baste the outside of the tofu well and cover with foil.
  14. Bake for one hour, remove foil, baste again and bake one more hour, or until tofu is golden.
  15. Place tofu on a serving dish and garnish with parsley. Serve.

You can substitute water for the vegetable broth.

Serve with cranberry sauce on the side.

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