Vegan Baked Turkey

    Vegan Baked Turkey

    (64)
    2saves
    5hr


    77 people made this

    About this recipe: Here's a stuffed tofu turkey recipe that is a great alternative to serve at Christmas or other special occasions. Serve it with vegetarian gravy and all the fixings.

    Ingredients
    Serves: 10 

    • 2kg extra firm tofu, crumbled or pulsed in food processor
    • For the stuffing
    • 1 red onion, finely diced
    • 4 celery sticks, chopped
    • 220g mushrooms, chopped
    • 2 cloves garlic, finely chopped
    • 1 teaspoon chopped fresh sage
    • 1 tablespoon chopped fresh thyme
    • 1 tablespoon chopped fresh rosemary
    • salt and freshly ground black pepper to taste
    • 2 tablespoons sesame oil
    • 5 cups dried breadcrumbs
    • For the glaze
    • extra 6 tablespoons sesame oil
    • 6 tablespoons soy sauce
    • 2 tablespoons miso paste
    • 5 tablespoons orange juice
    • 1/2 teaspoon orange rind
    • 1 teaspoon mustard
    • 3 sprigs fresh rosemary to serve

    Directions
    Prep:3hr  ›  Cook:2hr  ›  Ready in:5hr 

    1. Line a round medium sized colander with cheesecloth or a clean tea towel. Place the crumbled tofu in the colander. Place another towel or sheet of cheesecloth over the tofu and place a heavy weight on top. Place the colander over a bowl to catch the liquid. Refrigerate for 2 to 3 hours.
    2. Make the stuffing: In a large frying pan, gently fry the onion, celery and mushrooms in the 2 tablespoons of sesame oil until tender. Add the garlic, sage, thyme, rosemary, salt and pepper. Stir well and cook for 5 minutes, then add breadcrumbs and mix well. Remove from heat and let cool.
    3. Preheat the oven to 200 C. Grease a baking tray.
    4. In a small bowl combine the extra sesame oil, soy sauce, miso paste, orange juice, orange rind and mustard and mix well.
    5. Remove the weight from the tofu and discard the liquid. Hollow out the tofu so there is 2.5cm of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Spoon the stuffing into the centre of the tofu case. Place the scooped out tofu on top of the stuffing and press down firmly.
    6. Turn the stuffed tofu out on to the baking tray and gently press the sides to form a more oval shape. Brush the tofu with half the sesame oil glaze, place the rosemary sprigs on top and cover with foil.
    7. Bake for one hour, then remove the tofu from the oven and discard the foil. Brush the tofu with the remaining sesame oil glaze (reserving 4 tablespoons), then return to the oven and bake another hour, or until the tofu-turkey is golden brown. Place on a serving platter, brush with the remaining glaze mixture and serve hot.
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    Reviews and ratings
    Global ratings:
    (64)

    Reviews in English (66)

    by
    150

    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!)  -  25 Nov 2005  (Review from Allrecipes US | Canada)

    by
    94

    I read the reviews of this recipe and thought, ok, this sounds good. I took the time to fix this for Thanksgiving and I don't plan on making it again. First of all, the amount of Tamari used in this recipe makes the stuffing too salty. I even reduced the amount and added water to cut it down a bit. Furthermore, the recipe calls for table salt? I had enough sense not to add any. Second, the cooking time is way too long. 2 hours at 400°F? Come on, get real. After only one hour, the sugars in the marinade (from the OJ) started to burn. Third, despite pressing the tofu with 35 lbs of weight overnight, the texture was still spongy. Finally, the tofu, naturally bland, never picked up any flavors from the stuffing and marinade. Bland AND spongy?!? My plan is to give a shot at a $12 Tofurky (the real deal) and see if it is better. It would certainly be a whole lot cheaper and easier to fix. Tofurky's giblet gravy is good.  -  26 Nov 2001  (Review from Allrecipes US | Canada)

    by
    79

    The main thing here is- you need to have plenty of prep time. I personally have had fabulous results everytime I have made a Tofu Turkey for my daughter and myself. First off- I press the tofu overnight the night before Thanksgiving- usually for at least 12 hours so it really firms up. Then I hollow it out and add the stuffing (I use a really good natural stuffing that Whole Foods sells and add celery and other good stuff but do not ever add extra salt- there is plenty of that in the recipe as is. Once stuffed I then refrigerate it again for a few hours so it firms nicely and can be turned out into the cooking vessel. It's important to keep it covered with foil (hate using aluminum foil but what else can ya use?) and keep marinating it (I add apricot jam to the marinade and it really makes a lovely color and taste) often but COOK at low heat- I do it at 300 for about 2 hours so it won't burn. Serve with organic cranberry sauce and natural vegan gravy- mashed organic russett potatoes and organic yams...YUMMO!! I also make a vegan pumpkin pie made with silken tofu- recipe easy to find online. Happy Thanskgiving!!  -  15 Nov 2007  (Review from Allrecipes US | Canada)

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