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Traditional Tasting Tofurkey

What you need: 

5 (12-ounce) blocks firm or extra firm tofu
1/4 to 1/2 cup fresh chopped herbs (I use savory, rosemary, sage and basil)
1-1/2 tablespoons vegetable stock powder or vegan chicken stock
2 teaspoons vegan poultry seasoning, or more to taste
salt, to taste
pepper, to taste [u]Marinade[/u]:
1/4 cup balsamic vinegar
1/4 - 1/2 cup red wine
1/4 cup chopped fresh herbs (same as you used in tofu)
1 tablespoon veg stock powder dissolved in a couple tablespoons of hot water
salt and pepper to taste
1 teaspoon of mustard (Dijon or seed works best)
add a sprinkle of hot pepper flakes if you like (I always do)

What you do: 

1. Roast: Blend tofu in blender or food processor until lumps are gone. You can mash by hand, but I prefer to blend it for a better consistency. Transfer to a large bowl, stir in herbs, vegetable stock powder poultry seasoning, salt, and pepper.
2. Line a medium, round bottomed colander with one layer of cheese cloth or a clean dish towel. Put the tofu mixture in colander and fold remaining cheese cloth over the top. Place the colander on a plate (to catch excess water being squeezed out) and put a heavy weight on top. Put in the fridge and press for 2 to 3 hours, or overnight if possible.
3. After pressing and with the tofu still in the colander, scoop out the center, leaving about an inch of tofu around the edges. Place your stuffing in the cavity. Put the tofu mixture you scooped out over the stuffing and press down firmly.
4. Flip the formed turkey on to an oiled cookie sheet, use the excess tofu to form the turkey legs and wings for an added turkey look.
5. Marinade: In a bowl, whisk together all the marinade ingredients. Taste and adjust spices to taste, if necessary. Brush the whole turkey with the marinade.
6. Cook at 350 degrees Fahrenheit about 1-1/2 hours, brushing with marinade every 15 minutes or whenever you remember to.
The turkey can cook for as long as you need it to. Once, I let mine cook all day, basting it about every half hour or so and it turned out great. I usually put it in the oven as I'm starting the rest of the meal. By the time the potatoes and all the veggies are done, the turkey is ready to go.

Preparation Time: 
30 minutes; Cooking time: 1-1/2 hours
Cooking Time: 
1-1/2 hours
Recipe Category: 


well I feel stupid ... but have to ask ... where are the stuffing instructions? or is that separate? 


I first had this tofurkey probably around 6 years ago or so and it's become a staple for my holiday dinners around Thanksgiving and Christmas. I have a roommate now who is also vegetarian and she's become a big fan of this tofurkey as well - particularly compared to the less-than-good storebought kind. I have one sitting in the fridge right now waiting for me to get home and cook it ;)


this was a tasty start, next time i think i may use much more veg broth and much less wine/vinegar for marinade, but this was definitely a good recipe to work with. the tofu texture was perfect, will be making this again for sure!


In step 3 you make a cavity in the middle of your tofu, stick stuffing in the hole, and then cover the stuffing with the tofu you just pulled out.


I don't understand step number three. Would someone please explain it to me?


So, I made this for the first time this Thanksgiving...

First, this definitely worked the best in my smaller colander. In fact, I drained the tofu in the bigger colander and had to transfer it and re-shape it.

I followed the recipe almost exactly, but took the recommendation to let it cook longer with regular basting. I wish I had stuck to the regular cooking time, at least for a first go at it. The outside felt REALLY tough and I can't help but wonder whether the extended cooking did it.

Also, I was disappointed that it lost its shape while cooking.I had it all shaped in my smaller colander and made some "winglets" out of the extra tofu (long story), and by the time I took it back out they were gone. No big loss but it looked much more impressive and shape-ly precooking.

Upon first eating, it tasted good even with the tougher skin. Upon subsequent eatings it was AWESOME. Best leftovers were in a sandwich on sprouted wheat bread with cranberry sauce.


I thought this recipe was fantastic! I didn't follow the recipe exactly (I changed the spices to suit my own tastes), but it provided a GREAT guideline for a tofurkey.  My husband is already asking me to make another, and we JUST finished the first one!  I followed the suggestion of some of the other reviewers and I added a couple turkey legs to the sides.  While it was baking, if you glanced into the oven, it looked like the real deal!  My carnivorous family members all enjoyed it!

I documented the tofurkey making process with pictures on my blog if anyone is interested in seeing what it looks like at some of the steps!

Thank you so much to the poster of this recipe!  This is going to become a standard dish for my family.


I used the marinade with a store bought tofurky. I defrosted it, marinated it for about an hour, then cooked it with yukon potatoes and carrots for 2 hours. It was the best tofurky I have ever made!!!


Hi, just wondering, does the tofu need to be just firm tofu, or does silken firm tofu work? I haven't ever attempted to make a meat analog out of tofu before, so I want to make sure I pick the right texture. This looks great, and I can't wait to try it!!


I made this yesterday and OMG it was perfect. I altered the recipe slightly as there was only 2 of us for dinner, but my roommate who has been vegan for 16 years said it was the best tofu she has ever had. I think I would alter the marinade slightly, I found that the red wine overpowered things slightly, but over all it was one of the best recipes that I have made in a long time.
I will be definately adding this to the menu from now on!!

hey piercerguy, what kind of tofu did you use?



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