Homemade Vegetarian Tofu Turkey With Stuffing

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 09/7/21
Homemade vegetarian tofu turkey

The Spruce
Prep: 20 mins
Cook: 90 mins
Chill Time: 3 hrs
Total: 4 hrs 50 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
262 Calories
15g Fat
12g Carbs
21g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 262
% Daily Value*
Total Fat 15g 20%
Saturated Fat 3g 14%
Cholesterol 0mg 0%
Sodium 547mg 24%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 9%
Total Sugars 3g
Protein 21g
Vitamin C 1mg 3%
Calcium 588mg 45%
Iron 5mg 28%
Potassium 329mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Thanksgiving, make your own homemade tofu turkey, complete with a vegetarian stuffing inside. There are a few steps involved, but the process is very simple and worth the time and effort. A homemade tofu turkey will be the pride and joy of your vegetarian or vegan Thanksgiving celebration, impressing even the meat-eaters at the table.

Serve your homemade tofu turkey with vegetarian gravy and a variety of vegetarian side dishes.

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Ingredients

  • 5 (14-ounce) blocks firm or extra-firm tofu, well pressed

  • 2 tablespoons fresh sage, chopped

  • 1 tablespoon fresh thyme, minced

  • 1 tablespoon fresh rosemary, minced

  • 1 tablespoon vegetable broth powder

  • 2 tablespoons poultry seasoning

  • 1/4 cup balsamic vinegar

  • 1/3 cup red wine

  • 2 teaspoons Dijon mustard

  • 2 tablespoons soy sauce

  • 2 cups prepared vegetarian stuffing

Steps to Make It

  1. Gather the ingredients.

    ingredients for vegetarian tofu turkey
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  2. Working in batches as needed, process the tofu in a blender or food processor until smooth and creamy.

    Tofu in blender
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  3. Add the tofu to a large mixing bowl, and stir in the sage, thyme, rosemary, vegetable broth powder, and poultry seasoning, stirring well to combine.

    Add the tofu to a large mixing bowl
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  4. Line a colander with cheesecloth or a thin towel.

    Line a colander with cheesecloth
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  5. Spoon the tofu into the colander and place a layer of cheesecloth or a thin towel on top. Put a weight on top of the towel to gently press the tofu.

    Put tofu on cloth
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  6. Place on a plate or towel and chill for at least 3 hours.

    Put lid on tofu
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  7. Once the tofu is chilled and firm, scoop out some of the tofu in the middle, setting it aside in a bowl, creating a well; leave about 1 1/2 inches of a tofu "shell" in the colander.

    Scoop out middle of tofu
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  8. Gently pat your stuffing into the well, then gently press the remaining tofu on top.

    Gently pat stuffing into well
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  9. Preheat the oven to 350 F. Lightly grease a baking sheet and invert it on top of the colander. Carefully flip everything over so the colander is upside down on top of the baking sheet. Remove the colander and cheesecloth.

    Put your tofu turkey onto a baking sheet
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  10. In a small bowl, whisk together the balsamic vinegar, red wine, Dijon mustard, and soy sauce.

    Whisk together the balsamic vinegar, red wine, Dijon mustard and soy sauce
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  11. Generously baste or brush the mixture on the tofu.

    Generously baste tofu
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  12. Bake for about 90 minutes, basting every 15 minutes.

    Bake tofu
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  13. Serve and enjoy.

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