Tofu Turkey II

Tofu Turkey II


"This is an incredibly delicious and guilt-free alternative to the traditional bird, and I make it every holiday. I've even tried this out on meat eaters, and they were asking for seconds! The directions may seem a bit daunting at first glance, but don't worry!! It is much, much easier than it appears and the actual preparation time you spend in the kitchen is under fifteen minutes."


3 h 5 m servings 787 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 787 kcal
  • 39%
  • Fat:
  • 42.4 g
  • 65%
  • Carbs:
  • 76.9g
  • 25%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 2124 mg
  • 85%

Based on a 2,000 calorie diet

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  1. Drain and rinse tofu; in a food processor or blender, process tofu until smooth. Stir in salt, marjoram, savory and pepper. Line a sieve with 2 sheets of paper towel and place over an empty bowl. Place tofu in lined sieve and press against sides to form a deep well in the middle. Place 2 more sheets of paper towel over tofu and refrigerate for 2 hours.
  2. Meanwhile, in a medium saucepan over medium-high heat combine stuffing mix, 2/3 cup water and margarine. Bring to a boil; reduce heat to low, cover and simmer for 5 minutes. Remove from heat; let stand 5 minutes and fluff with a fork. To the stuffing add bread cubes, sage and 2 tablespoons water.
  3. After tofu has chilled for 2 hours, preheat oven to 350 degrees F (175 degrees C). With 2 tablespoons of the vegetable oil, grease a baking sheet.
  4. Remove the top layer of paper towels from the tofu. If necessary, again press tofu against the sides of the sieve to form a well. Spoon the stuffing mixture into the well and smooth the surface with a spoon. Invert the tofu mold onto prepared baking sheet. Remove the remaining paper towel layer and shape the tofu with your hands if it has cracked or lost its shape.
  5. Bake in preheated oven for 30 minutes.
  6. Meanwhile, prepare the glaze by combining barbecue sauce, mustard, orange jam, orange juice, sesame seeds and remaining 3 tablespoons oil. After tofu has baked for 30 minutes, brush or spoon the glaze over it. Return to the oven and bake for 20 minutes more.
  7. Broil for 3 to 5 minutes, or until tofu is browned and crispy.
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  1. 44 Ratings


My family LOVES this recipe (all vegetarians/vegans) I do change quite a bit: Make tofu part as directed ( I now use the vaccuum packed super-firm tofu and you don't need to drain it. "Stuffin...

It was dry, no flavor and I had to use my ingenuity and redo this entire recipe. I started by marinating the tofu overnight and adding many spices, added fresh parlsey to everything,(rubbed sag...

WOW! This recipe is wonderful for vegan and vegetarians at holiday time--especially Thanksgiving. It looked and tasted great--my seriously VEGAN son was thrilled and impressed! By doubling th...

This is a really easy and great recipe. I read some of the reviews before making this for my son who is vegan. BEWARE to those who are planning on using boxed stuffing mixes as recommended by so...

This was surprisingly good! I was reading the reviews before I printed the recipe out and they got my hopes up. But when I started making it I was like woah, this doesn't look anything like I ...

This was a really great recipe. Very delicious and flavourful. My first Thanksgiving since going vegetarian and I didn't even miss the turkey.

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...

I would give this ten stars if I could! It was surprisingly easy and really delicious. A must-try for all vegetarians and adventurous non-veggies.

This is becoming one of my favorite recipes and I've made it for two Thanksgivings in a row. It really is rather easy to make and non-vegetarians like it too!