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Tofu Turkey II

Tofu Turkey II

  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    3 h 5 m
Holly

Holly

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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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Reviews

Donna B
33

Donna B

11/23/2011

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. "Stuffing" is Awesome Sausage, Apple and Cranberry Stuffing from this site (I use tofurkey brand apple sage sausage and veggie broth). 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. Best vegan gravy is Ann Gentry's Golden Gravy from her Real Food Daily cookbook. Yum!

QUEENSHARON00
28

QUEENSHARON00

12/15/2003

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 sage, powedered sage, garlic & onion powder, oregano, chives, marjoram, savory, salt and pepper and made a moist stuffing in accordance with the quantities you are asked to use in the recipe label and increased the margarine and liquid content by more than double in accordance; adding onions, celery and mushroom to stuffing and spices also. Made a Vegan Gravy adding fresh parsley and all of the above spices and was added to stuffing and used as a sauce over the tofurkey. It was a hit for 54 employees - some who have never tasted Tofu before.

MARLENEFWATKINS
20

MARLENEFWATKINS

12/24/2003

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 the tofu mixture, we were able to serve more; we just added a little extra oven time. We used our usual stuffing recipe, but made with soy margarine as suggested and it seemed more traditional for us (we add finely diced celery, onions, mushrooms, apples and red peppers in iron skillet). This seems fussy and complicated, but it is really simple. This is much better than any store-bought version and is much cheaper, too! THANKS!

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