My good friend Susan just recently had a bunch of vegetarians over for a Christmas dinner in which was like dying and going to veggie heaven . It was completely cruelty-free and delicious. She made a Tofu Turkey for us which instantly inspired me to make one this year for the family. I have an older sister that is a vegetarian as well as her oldest daughter. This makes a huge quantity, serves at least 10 people, but I think I’ll freeze the left overs or send them home with Kelly.
The key to making this extra tasty is over-flavoring the stuffing and marinade a bit as the tofu absorbs a lot of flavor. Otherwise the tofu can be bland if not seasoned well. Make sure you let this drain over night, forming the ‘turkey’ it is a very important part of the making process.
- 5 packages extra firm tofu
- a medium sized colander
- enough cheese cloth to line and top colander
- a pizza pan , non stick spray and tin foil
- 1 loaf of pre-made bread (I use whole grains but can be any type, can be fresh or stale)
- 5 medium sized potatoes peeled, boiled and mashed
- 2 tablespoons sesame oil
- 1 onion, finely diced
- 1 cup chopped mushrooms
- 2 cloves garlic, minced
- 2 teaspoons dried thyme
- 2 tbs of poultry seasoning
- 1 1/2 teaspoons dried rosemary
- 2 tsp of soy sauce
- salt and pepper to taste
- 1/2 cup sesame oil
- 1/4 cup good soy sauce (not soya)
- 5 tablespoons orange juice (not concentrate)
- 1 teaspoon honey mustard
- 1/2 teaspoon orange zest
- 1 tsp of poultry seasoning
- a few drops of liquid smoke (optional)
- 1/2 tsp thyme
- ground pepper to taste
Shape the Tofu
Line a medium sized, round colander with a cheese cloth or a clean dish towel. Crumble all 5 blocks of tofu into a large bowl. Transfer the crumbled tofu into the lined colander and cover with the extra cheese cloth. Place a heavy weight such as a plate with some canned tomatoes over it. You will need to place to colander on a shallow bowl to catch the expressed water. The object of this is to get the most water out of the tofu and form it into a round compacted shape. Place contraption in the fridge overnight for best results.
Make the Stuffing
Wash, peel, and boil potatoes. When then are soft, drain and mash with margarine, until consistent. Set aside and let cool. With your hands tear small pieces of bread and place in a large mixing bowl. Saute mushrooms and onions in olive oil until tender. Seasoning with salt and pepper as they cook. Add cooled potatoes, sauteed veggies, fresh garlic, sesame oil ,soy sauce and spices to the mixing bowl with bread. Mix well with hands and season to taste with additional salt and pepper.
Make Basting Marinade.
Pre-heat oven to 400 degrees F and prepare you baking sheet with non-stick spray.
To make the marinade whisk all ingredients in a liquid measuring cup, until consistent. Set aside.
Stuff the “Turkey” and Bake
Remove the weight from the tofu. Hollow out the tofu so that there is approximately one inch of tofu lining the colander. Set aside the excess tofu in a separate bowl. Brush the inside of the tofu shell with a small amount of the marinade.
Fill the tofu shell with the stuffing the cover with the set aside tofu to create a seal, pressing down firmly. Place a greased baking sheet on top of the colander containing the tofu “turkey” and carefully flip over. You should now have a dome of stuffed tofu. Carefully shape your “turkey” by pressing on the sides form a more oval shape. Brush the tofu turkey with 1/2 of the marinade. Sprinkle some extra thyme and rosemary on top then cover the “turkey” with foil.
Bake “turkey” for one hour covered with foil then remove the foil, baste “turkey” and bake for an additional hour. Reserve a few tsp of marinade for when the “turkey” is ready. Turkey should be a golden brown when done. Place the tofu turkey on a serving platter and brush with the remaining marinade before serving. Enjoy.