Tofu Turkey I

Am delighted about this recipe! Was easy enough and it actually worked and tasted yummy!! Even our non-veggie friends thought it was good. Thank you!

I tried making this for Thanksgiving and the result was pretty awful. Before starting I wondered what would bind the crumbled tofu together. After cooking it my suspicions were confirmed; it disintegrated rather than sliced. Also the flavor of the sesame oil was overpowering. I like sesame oil, but there was just far too much of it in the baste. At the moment I’m making a “Gluten-Free ‘Seitan’ Roast” from another recipe, also using crumbled tofu, and it seems far more promising.

TOFU is an amazing food. It is really only suited for folks with A and AB Bloodtype. It’s estrogen mimicking feature makes it a risk for other Blood Types. It is anti cancer medicine for Type A. It is practically impossible to marinate flavours into Tofu. It only slightly penetrates the skin. But combining everything in a processor would be the best bet. This is an amazing recipe, simple to construct; very tasty.

Worked really well, and I was surprised at how much flavour the tofu took on. Made this for our Christmas dinner the day before, and reheated on the day, saving much time and oven space. I cooked at a lower temperature for 45 mins each time (rather than an hour). Also added chopped chestnuts, a can of chickpeas and some dried cranberries to make the stuffing a bit more festive (also threw in some leftover grated Mozzarella ). Hugely successful. Also nice cold with some chutney.

I am excited to try this – but you need to modify it, as honey mustard is not a vegan ingredient.

Tasted delicious and everybody at the Thanksgiving party we attended was really amazed! I highly recommend blending the tofu in the food processor instead of crumbling by hand… and maybe add some spices to it! And also, dont add salt because the recipe itself is already really salty with the miso and tamari! I cooked 1 hr at 350 with foil and 1 hr at 375 without foil, coating the ”turkey” with marinade every 30 minutes and it cooked wonderfully.

loved the orange in it!! also worked great making it with only one package of tofu. easily split into 4 thanksgiving meals 🙂

First I should say we live in Romania. So the things I can get are a lot different than in the states. I made this last week to “practice for Thanksgiving” . My son and daughter-in-law are here with us and they are vegetarian also. I really don’t miss meat so I wasn’t even going to try it. I’m so glad I did. It is wonderful. It was a little salty but everything here is very salty so I don’t know why. Next time I will use tofu without added salt and not so much soy sauce. But our family loved it and it wasn’t as complicated as I thought it might be. It is definitely a keeper and I will use it again. Thank you so much for the recipe.

I hosted thanksgiving this year, and most of the guests were vegetarian. I found, and also shopped for this dish on Thanksgiving morning with zero preparation, and it came out perfect. It looks like it might be difficult to pull off, but it’s not. Very yummy. 5 Stars.

I love this recipe! I make it every year for Thanksgiving and sometimes Christmas.

I was very impressed with the way this turned out. I served it for Thanksgiving to 9 meat eaters and EVERYONE said it tasted like turkey! I couldn’t believe it. I have been vegetarian for 10 years, so tasting like turkey wasn’t really the goal. I did make some changes: after reading the suggestions in this section, I first boiled the tofu in some vegetarian chicken flavored stock, then processed it in a blender, then pressed it with the weight overnight. I also substituted Bragg’s Liquid Aminnos for Tamari and regular boxed stuffing mix for the stuffing; I also left out the rosemary as I didn’t have any. I cooked the tofu turkey WITH the foil for about 3 hours, reappling the glaze every 30 minutes or so. I also cooked it on parchment paper instead of greasing the pan, so it didn’t burn. It was really good: it looked and tasted like turkey! I also recommend the vegetarian gravy to serve with this (or mashed potatoes!)

This recipe is terrific. Even my non-vegetarian family enjoyed it. One thing though, the instructions do not call for blending the tofu but I learned that is better if we blend the tofu rather than just crumbling it.

I was a little disappointed with my results. I made this for thanksgiving and although my family liked it, i didnt. It didnt taste bad and the presentation was really good it actually looked liked turkey. I guess the positive reviews just made me really excited.

I followed this recipe for Christmas dinner. I did boil the tofu in vegatarian broth and run it through a food processor before placing it in the colander overnight. I did bake it slowly 300 degrees for 3 hours basting in every 30 minutes and keeping it covered with aluminum foil. It was slighty fluffy and so delicious. What a great recipe!

First time making tofu turkey. I was the only one out of the group of my friends who was vegetarian, but they all loved it. I made a little more sauce to put on top of the Tofu Turkey for flavor. I plan on making this again.

I made this last week for Thanksgiving and it was a huge hit. My brother is actually pushing for me to make it again because he liked it so much. I followed some of CanCan’s edits and rebasted more often. I think next time I am going to blanch the tofu first in broth to give it a stronger flavor.

This was a good substitute for turkey on Thanksgiving. I halved the recipe (only two of us were willing to eat it). I added some soy/garlic/onion to the tofu before pressing. Also I pressed much longer than recommended (about 24 hours), then baked about about 350. Could not find any miso, so I left that out. Topping with gravy prior to serving helps the flavors a lot! I liked this a lot more than that the frozen tofurkey!

I have been making this every Thanksgiving since 1999. It is a huge hit with my family and friends, including the meat eaters. One thing I do differently, is I add some seasoning to the tofu (garlic salt, cumin, etc) before draining it in the colander. Also, I leave it overnight to drain as the texture is much firmer and holds up better when inverted.

I have been making this every Thanksgiving since 1999. It is a huge hit with my family and friends, including the meat eaters. One thing I do differently, is I add some seasoning to the tofu (garlic salt, cumin, etc) before draining it in the colander. Also, I leave it overnight to drain as the texture is much firmer and holds up better when inverted.

Made this last week and I was very skeptical at how it would shape and taste. I began the process a couple of days prior to cooking the tofu. I let it drain with a weight for a full 24 hours. Occasionally I would pull it out of the fridge and press down on the weight to help drain more. I then followed the recipe and when it was stuffed I put it back in the fridge for a couple of hours more. When it was time to put it on a baking pan to cook I honestly thought it would just break apart and I’d be left with a big mess, however, it molded perfectly! I covered with foil and basted every 30mins or so in a 350 temp oven for a couple of hours. The taste was pretty good but tasted even better the following day. Next time I will pulse the tofu mixture so it is completely smooth prior to putting it in a colander as mine was lumpy and cracked a little. This was time consuming and probably more expensive than buying a tofurky from the store, but I was pleased to have tried the recipe and at least I knew what I was putting in my mouth. Thanks for sharing!

First saw a variation of this several years ago in Vegetarian Times magazine as a reader-submitted recipe. I’ve been making that version annually since. You might consider adding your favorite seasonings to the tofu as you crumble it; I suggest a bit of salt, white pepper, and garlic, but do whatever works for you. I love tofu but it is a bit bland and I think working in the seasonings as you mash up the tofu by hand really adds a lot.