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

"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"."
photo by hydelrose photo by hydelrose
photo by hydelrose
photo by magpie diner photo by magpie diner
photo by magpie diner photo by magpie diner
photo by bearhouse5 photo by bearhouse5
Ready In:
2hrs 45mins




  • "TURKEY".
  • Divide the ingredients evenly into 2 or more lots depending on the size of your food processor.
  • In a food processor, puree all ingredients in lots. You may need to keep stopping to mix the mixture so it all processes evenly.
  • In a saucepan sauté the onion, mushrooms, Celery and garlic in oil until cooked. Remove from heat. Mix soy sauce into Vegetable mixture.
  • 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.
  • Roll stuffing into a log about 25 cm (10") long.
  • Whisk all ingredients together.
  • Preheat oven to 350°F (175°C).
  • 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.
  • On the top layer of baking paper, evenly spread the tofu "turkey" mixture - about 12" x 10" (30 x 25 cm).
  • 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.
  • 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.
  • Brush the entire top of the roast with marinade. (Keep the remaining marinade for basting later.).
  • 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.
  • 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.
  • 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).
  • 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.
  • Slice and serve with cashew gravy and cranberry sauce.

Questions & Replies

  1. One more question it says to refrigerate until about an hour before cooking, but does not say how long to refrigerate it. Can this be made a day ahead?
  2. It does not say. Do you press the tofu to get out excess liquid?
  3. Can I freeze the leftovers?


  1. The tofu never solidified. I cooked it for as long as the recipe calls for + some. The flavor is ok.
  2. I've made this for a few holidays now. Everyone loves it, veggies and meat eaters alike. Flavor and texture are great. I was really missing Tofurkey when I had to go gluten free, but now I don't miss it at all! I did quickly discover the first time I made it that there was waaaaaay too much stuffing (as a few others have mentioned), so now I only make about a third of the bread crumb/stuffing mixture. Other than that, it's a great recipe. Thanks! :)
  3. It is eh... I like the seasoning but I feel it made to much and it was really wet. I feel I was suppose to press some water out but was not said in the directions. I couldn't get it to roll and ended up putting it in pans. Took forever to cook as just to wet after the time said. May try to press next time or just not make it.
  4. 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.
  5. 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!


  1. I was pleasantly surprised at how well this turned out and how easy it is to make. I had to make some substitutions to accommodate what I had in my cupboards.I did not have arrowroot, so I subbed 9 tsp of cornstarch. For the sage, thyme and marjoram I subbed 2 tsp of poultry seasoning in both the turkey and stuffing parts. I also subbed tahini for the miso. I had a package of boiled golden mushrooms that I used for the mushrooms in the stuffing. I also did not add any salt, but added some powdered boullion. I made this and it sat uncooked in the fridge for two days and then I cooked it. My husband said that while it did not have the same texture as turkey it did actually taste like turkey. I found that I liked this dish better at room temperature. Thanks for such an easy, and tasty vegetarian meal.


<p><br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>
View Full Profile

Find More Recipes