Tofu Turkey Roast (Gluten-Free, Dairy-Free, Egg-Free, Vegan )

Total Time
2hrs 45mins
Prep 45 mins
Cook 2 hrs

This is a wonderful tasty alternative to the Christmas turkey. It is cooked ahead of time and then reheated and browned before serving. Although the instructions may be long, it is really very easy to make and a lot less fuss than most tofu turkey recipes. The leftovers are just as tasty the next day and are great served cold with a salad. This is a combination of different recipes. This recipe has been revised Dec '08 to include extra tofu to create a thicker layer of "Turkey".

Ingredients Nutrition


  1. "TURKEY".
  2. Divide the ingredients evenly into 2 or more lots depending on the size of your food processor.
  3. In a food processor, puree all ingredients in lots. You may need to keep stopping to mix the mixture so it all processes evenly.
  5. In a saucepan sauté the onion, mushrooms, Celery and garlic in oil until cooked. Remove from heat. Mix soy sauce into Vegetable mixture.
  6. In a bowl mix bread crumbs, herbs, salt and pepper. Add vegetable mixture to the crumbs in bowl and mix well. If the crumbs are very fresh and moist the stuffing should hold together very well. However, if your mixture is a little dry and not holding together, add a little water or vegetable stock. Adjust seasonings to taste if necessary.
  7. Roll stuffing into a log about 25 cm (10") long.
  9. Whisk all ingredients together.
  11. Preheat oven to 350°F (175°C).
  12. On the kitchen bench (counter), or a large cutting board, lay down 2 pieces of non-stick baking paper about 18"(45 cm) long, overlapping about 10 cm (4") along the long edges. Over the top of this lay down another piece of baking paper, centred along the overlapped edges.
  13. On the top layer of baking paper, evenly spread the tofu "turkey" mixture - about 12" x 10" (30 x 25 cm).
  14. Place the stuffing log on to the centre of this. Carefully lift the edges of one end of the paper, and thus the tofu, up and over the stuffing. Gently pull paper away from tofu and lay flat again, leaving the tofu around the stuffing. Repeat with the other side. The tofu mixture should meet at the top and wrap all the way around the stuffing.
  15. Gently press the edges of the tofu mixture together and smooth over. Press the tofu over the ends of the stuffing log, and smooth this over also.
  16. Brush the entire top of the roast with marinade. (Keep the remaining marinade for basting later.).
  17. If possible get someone to help with the wrapping. Wrap with all the layers of the baking paper. Twist the long ends to close. Wrap with an additional layer of baking paper if desired. Wrap again with several layers of foil.
  18. Gently place on a baking tray. Bake for 1 hour and 15 minutes. Remove from oven, allow to cool, and then refrigerate until about 1 hour before serving.
  19. About 1 hour (or a little less) before serving, gently unwrap the roast. Brush with more marinade and re-wrap. Place in oven and bake for about 20 - 30 minutes at 350°F (175°C).
  20. Remove foil and baking paper (the easiest way is to simply tear it away from the top). Brush with remaining marinade. Place back into oven for around 20 minutes or until golden brown.
  21. Slice and serve with cashew gravy and cranberry sauce.
Most Helpful

Such a lovely roast. This recipe has made my Thanksgiving the last three years running. The meatheads love it just as much as I do, too. Thanks for this awesome take on tofurkey.

joop November 23, 2011

Really nice and worth the effort. This was my second time making it and I would agree with other reviewers that it's a bit salty- will have to remember that for Christmas!

IandMe October 10, 2011

This was so fun to make! Just made it for Christmas dinner. I followed this recipe, taking note of the comments by other reviewers, and put it together using this woman's method: . I have to say, I thought it was pretty adorable. I too used more tofu than in the recipe, and omitted agar agar since I didn't have any. The consistency was great and so tasty. For the stuffing I used spelt bread (#130875) which has loads of nuts and seeds in it. My only critique is that the overall taste is quite salty so I would be careful with that 1 tsp of salt, or even omit it all together next time. The picture I've posted was taken after the first baking, which was the night before our dinner. It was great to just throw it into the oven on Xmas day and not have to do anything but baste! Thanks and Happy New Year! UPDATE: made this again Dec 09 and followed your "log" it better! It makes quite a few servings so I was able to cut it into 2 lovely looking roasts for 2 different dinners. It keeps really well. thx again!

magpie diner December 26, 2009