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Tofu Turkey

An impressive vegan centerpiece for your Thanksgiving table.  Complete with delicious mushroom stuffing, and an orange-miso glaze that crisps the outside. 
(Adapted from a Veg Web & All Recipes recipe for Tofu Turkey)
Course Main Course
Cuisine American


  • 5 lbs. Extra-Firm Tofu
  • 1 lb. Extra-Firm Tofu Optional - for forming legs
  • 1/2 c + a few TB Sesame Oil
  • 1 Onion, chopped
  • 1 cup Mushrooms, chopped (I like to use an asst., including Oyster)
  • 4 cloves Fresh Garlic, minced
  • 1/3 cup Chopped Fresh Sage, or 1 TB Dry-Rubbed Sage
  • 1 tsp Thyme, dry
  • 1 tsp Rosemary, dry
  • Salt
  • Pepper
  • 1/4 c Soy Sauce or Tamari, divided
  • 3 cups Herb Stuffing Mix (Pepperidge Farm works well) Note: You may need 2 bags to get 3 cups, the bags vary in size
  • 3 TB Orange Juice
  • 2 TB Miso
  • 2-3 TB Spicy Brown Mustard add more or less depending on how much you like spicy mustard


  • Step #1: Pressing the Tofu: After much experimentation, I find this works best for the tofu: Drain well, then process in a food processor with a bit of salt & pepper until no lumps remain. This will take several batches. I then transfer all the tofu to my very large colander, packing it in tightly & smooth out the top., I put a plate on top and large cans on top of that to weigh it down. I add a plate underneath to catch drips. You could line the colander with a cheesecloth 1st, but I usually don't. Let that sit for a couple of hours in the fridge.  
    Tofu Turkey Pressing
  • Step #2: The Stuffing: While the tofu is pressing, you can start the stuffing: Saute the onions in a bit of sesame oil or broth until soft,  Add the mushrooms, onions, garlic and continue to cook until soft.  Add the spices & herbs.  Saute for a minute or so.  Add the dry stuffing mix, 1/8 c (2 TB) soy sauce, salt & pepper.  Cook for a few minutes, add some vegan broth or water if it seems too dry.  It will absorb moisture from the turkey, so you don't want it moist. Taste, and adjust seasonings. You may want to add more soy sauce as well.
  • Step #3: Forming & Stuffing:  Hollow out the pressed tofu to make a cavity for the stuffing, leaving about an inch on the sides and two inches on the bottom.  (This will ensure the stuffing is fully encased, without any stuffing coming through.)  Now, carefully pack your stuffing in tightly.  Add the scooped out tofu back to the top to cover the stuffing completely.  Smooth it out making sure all the stuffing is covered.  Very carefully, invert this whole thing onto your cooking tray or pan of choice.  I use a roasting pan, as I think the sides help it to hold its shape in the oven.  If there are any cracks, carefully smooth those areas.  Form the optional "legs" now with the 1 lb. of reserved tofu.  
    Tofu Turkey with stuffing
  • Step #4: Basting: Whisk 1/2 c sesame oil, 1/8 c (2 TB) soy sauce, miso, orange juice and mustard together.  Using half this glaze, baste the tofu turkey.  
    Tofu Turkey Collage
  • Step #5: Baking: Preheat oven to 400 degrees.  Cover loosely with foil, and bake at 400 degrees F for 1 hour.
  • Step #6: Baking & Glazing in Oven: After an hour, remove from the oven and baste with all but a few TB of the remaining miso-orange glaze.  Bake for another hour, uncovered.  Check to make sure it's not getting too brown.  If it is, lower the temp. a bit.  
    Tofu Turkey Out of Oven
  • Step #7: Plating & Presentation: I use two large spatulas to transfer to a serving platter.  Baste with the remaining glaze.  Garnishing with fruit, like grapes and/or other small fruits, and fresh herbs make for a nice presentation.  Serve with your favorite gravy.  Enjoy!  Makes really yummy sandwiches with leftovers, too.  Enjoy! <3 Amy at The Penny Pantry
    Tofu Turkey on a platter


If you have other spices and herbs you like for stuffing, by all means add those too!