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    You are in: Home / Recipes / Tofu "Turkey" with Stuffing Recipe
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    Tofu "Turkey" with Stuffing

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    Units: US | Metric


    Basting mixture:

    • 1/2 cup sesame oil, toasted
    • 1/4-1/3 cup soy sauce or 1/4-1/3 cup tamari
    • 2 tablespoons miso
    • 2 tablespoons orange juice
    • 1 teaspoon mustard (of choice)


    1. 1
      Mash tofu or mix well with hands. Be sure that all of the lumps are out.
    2. 2
      Line a 12" colander with wet cheesecloth over lapping the sides. Add the mashed tofu to the cloth covered colander, press down and cover with the overlapping sides. Place the whole thing in a large bowl. Cover the cheesecloth with a plate that fits inside the colander and place a 5 pound weight on the plate. Refrigerate and let sit for 2 to 3 hours. When time is up, start the stuffing.
    3. 3
      Saute' the onions, celery and mushrooms in the 2 tablespoons sesame oil.
    4. 4
      When soft, add the garlic and all the rest of the stuffing ingredients, except stuffing, mixing well. Stir and cook for 5 minutes.
    5. 5
      Add herb stuffing and mix well.
    6. 6
      Remove tofu from refrigerator and take off weight, plate and top of cheesecloth. Hollow out tofu to within 1 inch of the sides and bottom, placing the tofu in a bowl. Place the stuffing inside the shell and pack in firmly. Cover with the remaining tofu and pat down firmly. Turn stuffed tofu onto a greased baking sheet, flat side down.
    7. 7
      Gently press on sides of "turkey" to achieve a more oval shape. If desired at this point, you may mold "drumsticks" out of one pound of tofu, and place on each side of the "turkey".
    8. 8
      Mix up the basting mixture and baste tofu "turkey" with half of it. Cover the "turkey" with foil, and bake at 400 degrees for about 1 hour.
    9. 9
      Remove foil, baste with all the remaining mixture except a few tablespoons and return to oven for 1 hour more, or until the "turkey" is golden.
    10. 10
      Remove from oven and use rest of basting mix.
    11. 11
      Using at least 2 large spatulas, move to a large plate. Serve with the gravy of your choice, if you wish, and cranberry sauce.

    Ratings & Reviews:

    • on November 26, 2013


      I have been making this since 1996 when I first saw it on the UK vegetarian society website. All of my family and friends request it and get disappointed if I don't deliver!<br/>I use Cornbread stuffing by Pepperidge Farm instead of the Herb one on this recipe, and the full 1/4 C sage. I then make the stuffing the night before and let it sit in the hollowed out shell (from previous draining), and wrap it up in the already moist cheese cloth with a plate over it, until the afternoon when its time to cook it.<br/>Definitely use the Toasted sesame oil or it won't taste as good. I also use Red Miso for the basting. Hain Vegetarian Brown Gravy Mix is really good with it as well, or some homemade brown gravy you love... I never have much of this left over if at all, it is way better than store bought!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 29, 2006


      Yetch! Big dissappointment. Tasted more asian - sesame oil, miso, soy sauce! Ye Gads. I would recommend: marinate tofu 24 hours in chicken flavored veg broth, season with poultry seasoning, onion salt, garlic salt. For basting use some chicken flavored veg broth seasoned with a few drops of Kitchen Bouquet brand browning and seasoning sauce, and a bit of oil.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tofu "Turkey" with Stuffing

    Serving Size: 1 (3462 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3122.0
    Calories from Fat 2124
    Total Fat 236.0 g
    Saturated Fat 40.2 g
    Cholesterol 0.0 mg
    Sodium 9728.5 mg
    Total Carbohydrate 91.5 g
    Dietary Fiber 33.7 g
    Sugars 31.0 g
    Protein 212.2 g

    The following items or measurements are not included:

    Pepperidge Farm Herb Stuffing

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