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This Tofu Turkey is the best vegan and gluten-free holiday roast! It’s hearty, cozy, and full of juicy flavor. All you need is 10 plant-based ingredients.
This post is sponsored by Nasoya. This Tofu Turkey makes the perfect centerpiece at any holiday dinner. It’s made with an outer “meaty” portion that has a browned crust and chewy bite, and is stuffed with a cozy, savory stuffing filling. You won’t believe it’s made without seitan and just 10 affordable ingredients.
Table of Contents
A Homemade Holiday Roast
Not everyone has access to the store-bought holiday roasts, which is why I wanted to make this homemade tofu turkey. Not only is it entirely vegan and gluten-free (no seitan!), but it’s also made with easily accessible ingredients, many of which you may already have on hand. And if you’re wondering if this recipe is really worth the effort, don’t worry! The prep only takes about 15 minutes, with the oven doing the remainder of the work for you. It’s the perfect plant-based main to share with friends and family at holiday get-togethers and is so delicious alongside all of the beloved holiday sides (think Butternut Squash Soup, Sweet Potato Casserole, Green Bean Casserole, and Cranberry Sauce!).
Ingredients for Tofu Turkey
As promised, this recipe is made with just 10 simple ingredients. Here are the 4 main components:
- Nasoya Extra-Firm Tofu: is simply the best, in my opinion. Nasoya’s Extra-Firm Tofu has the ideal consistency for making vegan meat replacements and will give this tofu turkey just the right amount of hearty texture. Plus, it’s vegan-friendly, organic, and non-gmo. Click here to find Nasoya in grocery stores near you.
- Chickpea flour: helps bring more density and “meaty” texture. It also acts as a binder (no eggs needed!) and helps to keep everything together and uniform.
- “Turkey” flavor: Made with a mixture of tamari, tomato paste, garlic, poultry seasoning (yes, this is naturally vegan!), vegan chicken-flavoured Bouillon, neutral oil, and a baste of balsamic vinegar. This brings all the tasty holiday “turkey” flavor, no animal-based ingredients necessary.
- Stuffing: Anything goes here – you can use a traditional stuffing like this Stovetop Stuffing or this Vegan Mushroom Stuffing, Fall Roasted Vegetables, or make it stuffing-free! If you do choose not to stuff the “turkey,” simply transfer all of the tofu mixture into the loaf pan and bake it for a slighter shorter second bake – it will cook faster than if it was stuffed.
How to Make Tofu Turkey
- Place the room temperature tofu in a mesh, nut milk bag, cheese cloth, or clean kitchen towel and squeeze as much liquid as possible out of the tofu.
- Blend the pressed tofu, tamari, garlic, tomato paste, oil, poultry seasoning, and chicken-flavored bouillon in a food processor until fully combined. Add the chickpea flour and process again until a thick, uniform mixture forms.
- Transfer 2/3 of the mixture to a loaf pan. Press the tofu mixture up the sides of the loaf pan to form a hollow center. Fill the center of the well with stuffing, then cover with remaining tofu mixture.
- Spread the top of the tofu turkey smooth, then bake for 30 minutes.
- Remove the tofu turkey from the oven, flip onto a parchment-lined baking sheet, brush the turkey in balsamic, then bake for another 30-35 minutes, or until browned and firm to the touch.
- Let set for 5 minutes, then slice and serve while warm, or as desired.
Caitlin’s Cooking Tips
- Make sure the tofu is as dry as possible. This will ensure the texture of the turkey is firm and chewy. For reference, I was able to squeeze just over 1 cup of liquid out of my tofu.
- Use a slightly damp spatula to spread the “batter.” To help spread the tofu mixture evenly across the top of the stuffed tofu turkey and seal the top to the sides, I find it easiest to slightly dampen the spatula with water or a bit of oil. This helps prevent sticking and makes the whole process quick and painless.
- Brown the crust with a quick spray of oil. After basting the entire surface in balsamic vinegar, you can also give the tofu turkey a quick spray of a neutral tasting cooking oil. This helps to caramelize and brown the crust even more!
Serving Suggestions
This tofu turkey is the ultimate holiday main for the plant-based eaters at any gathering and pairs perfectly with my favorite Tahini Gravy or Vegan Mushroom Gravy. Serve it alongside a generous helping of your favorite side dishes like Mushroom Stuffing, Roasted Honeynut Squash, Stovetop Candied Sweet Potatoes, and more.
If you’re looking for more vegan Thanksgiving main ideas, you’ll also love this Stuffed Acorn Squash, this Vegan Shepherd’s Pie, and these Vegan Stuffed Shells! Or, browse all of my favorite holiday recipes in this Vegan & Gluten-Free Thanksgiving Guide.
How to Store Tofu Turkey
This holiday roast is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 5 days. I haven’t tried freezing it, but if you do and experience good results, leave a comment below to let everyone know!
Leftovers will reheat best in individual slices in the microwave, or covered in a 350F oven until warmed through, about 15 minutes.
Recipe FAQs
Yes, it’s gluten-free! Unlike many store-bought roasts that are made with vital wheat gluten or “seitan turkey,” this vegan holiday roast gets it’s heartiness from a combination of tofu and chickpea flour, both of which are naturally gluten-free.
I wouldn’t recommend it. The vegan tofu turkey will stick to the foil and make it difficult to remove for the second bake. Please use parchment paper for best results.
When photographing this recipe, I used my Easy Vegan Stovetop Stuffing, but it’ll work with any stuffing recipe of choice.
This is likely a result of the tofu not squeezing enough liquid out of the tofu. To ensure as much liquid as possible is removed, cut each block of tofu in half before squeezing and squeeze each block one at a time. Additionally, make sure to purchase extra-firm tofu. If both of these things were done, pop it back in the oven and cook in 5-10 minutes increments until done in the center.
I have not personally tested it, but a few readers have shared success. Follow the recipe instructions through step 4, then cover the unbaked tofu turkey tightly with plastic wrap or aluminum foil. Refrigerate overnight, then bake as usual.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Tofu “Turkey”
Ingredients
- 2 14- ounce packages Nasoya Extra-Firm Tofu*
- 1/4 cup low-sodium tamari
- 3-5 cloves of garlic minced
- 2 tablespoons tomato paste
- 2 tablespoons neutral-flavored oil I used avocado oil
- 1 tablespoon + 1 teaspoon poultry seasoning
- 1 teaspoon vegan chicken-flavored bouillon
- 1 cup chickpea flour
- 1 1/2-2 cups of prepared stuffing*
- 1 tablespoon balsamic vinegar
Instructions
- Prep: Preheat the oven to 375F and line a 8×4 inch loaf pan with parchment paper (or nonstick cooking spray).
- “Press” the Tofu: Cut each block of tofu in half. Working with one piece of tofu at a time, place the “block” in a fine mesh bag, or in the center of a clean kitchen towel. Use your hands to vigorously squeeze as much liquid as possible out of the tofu – it’s okay if you crush it, as it will be blended later. Repeat with the remaining blocks of tofu; I was able to squeeze just over 1 cup (240 ml) of liquid out of my tofu.
- Make the “Turkey”: Add the pressed tofu to a food processor along with the tamari, garlic, tomato paste, oil, poultry seasoning, and chicken-flavored bouillon. Blend for a full 60 seconds, pausing about halfway to scrape the sides of the food processor. Once the wet mixture has fully combined, add the chickpea flour to the mix and process for an additional 45-60 seconds, until a thick and uniform mixture forms.
- Fill the Mould: Transfer 2/3 of the tofu mixture to the loaf pan; I find it easiest to evenly spread the mixture across the bottom of the pan first, then to use a spatula to press/scoop the base layer up the sides of the loaf, to create a well. There should be at least 1″ of “batter” on all sides of the pan above the base – this forms a well for the stuffing. Once you have your well, add the stuffing to the center of the mould and press it firmly down.
- Cover & Bake: Cover the stuffing with the remaining tofu mixture – it’s best to drop it in 1-2 tablespoon sized “dollops”, so it covers more surface area. Then, take a clean and slightly damp spatula and carefully spread the mixture evenly, sealing the top with the sides of the tofu mixture. If the spatula starts to stick, clean it off again. The top doesn’t have to be perfectly smooth, but there should be no stuffing peeking through. Once sealed, place the pan in the middle baking rack for 30 minutes.
- Flip, Baste, & Bake: Remove the “turkey” from the oven and reduce the temperature to 350F. Flip the pan onto a parchment-lined baking sheet. Use a pastry brush to lightly cover the top and sides of the “turkey” in balsamic vinegar. Return to the middle rack of the oven and bake for an additional 30-35 minutes, until the exterior has browned and the “turkey” feels firm to the touch.
- Set, Slice, & Serve: Remove from the oven and let sit for at least 5 minutes to set before slicing. Serve as desired; leftovers will keep in the fridge for up to 5 days.
Recipe Notes
- Tofu: it helps to leave the tofu on the counter to come to room temperature before pressing, as it won’t feel too cold on your hands. If you cut the tofu ahead of time, it will also naturally release more liquid, making your pressing job easier later!
- Stuffing: you can put anything in the center of your “turkey”, be it traditional stuffing or pre-cooked, roasted vegetables. Alternatively, you can choose not to stuff the “turkey” — if you do this, simply transfer all of the tofu mixture into the loaf pan. Keep an eye on the “turkey” for the second bake time, as it will cook faster than if it was stuffed.
Hi Caitlin! I absolutely love your recipe and this one looks amazing. I tried to make it tonight but unfortunately it fell apart as I was flipping it. I sprayed the pan so maybe I just didn’t pray it enough? Should I cook it longer next time? Maybe I didn’t make it thick enough at the bottom? Thanks so much!
Oh no! It could come down to extra moisture in the “dough” – my guess would be not squeezing enough out of the tofu?
Ok thank you! I’ll try to make it again. Even though it fell apart for me, we ate it— the taste is amazing!
Not a fan of chick pea flour, & not worried about the gluten free aspect. Would whole wheat or all purpose flour work? If so, in the same amount? Other suggestions? Can’t wait to make this! Thanks!
You can substitute 1 cup of all purpose flour for 3/4 cup Chickpea flour.
This looks so easy and simple. Question: Could you omit the basting part? I like how it looks before basting it. Would I just flip it out and still bake it for an additional 30min?
Thanks, Kristina! Yes, you may omit the basting part if that’s what you prefer.
Do you suppose I could double it and put it in a Bundt pan?
Sure, you can!
Hi Nancy! Did you end up trying to double in the Bundt pan? I’m thinking about trying to make a bigger amount for Thanksgiving but was a little nervous.
Do you have substitute for the basting liquid. I’m making it for someone who cannot have vinegar and I cannot have sugar. Any ideas are welcome.
You could try a plant-based Worcerstershire Sauce!
Question: do you need to oil or line the pan at all?
line the loaf pan with parchment paper (or nonstick cooking spray)
I made this for Thanksgiving and it was sooooo good, so I decided to have it again for Easter ???? ????
So amazing! This is a favorite in our house with everyone – from the baby to older kids to the adults. Thank you!!
This roast was so delicious for thanksgiving- much better than any store bought “turkey” roast I’ve ever had. I did omit the oil, so it ended ups teensy bit dry, but still so good! I crumbled leftovers and mixed them with veggie fajitas to make tacos a couple of days later, and those turned out great, too. I’ve got to say, I get so excited to see your emails with new recipes- everything I have made from them so far has been scrum-diddly-umptious! Thank you so much for sharing your creativity and inspiration!
So glad it served you well! Thanks for checking out the new recipes as well!
Excellent roast. Turned out perfectly for Thanksgiving. I made it with a filling of leeks, carrots and celery.
Sounds lovely! Hope you had a nice Thanksgiving!
I made this for Thanksgiving and it came out perfect! It was delicious and better than any pre-made roast I’ve ever had. I was so proud, and my Thanksgiving guests were very impressed! I made it one day early, cooked it for 40 min, then basted it the day of cooking and only cooked for 20 min. In putting it together, I found it was way easier to shape the batter with my hands than using a spatula. This is now a staple for my holiday meals. Thank you for another spectacular vegan and gluten free recipe, Caitlin!
So glad you enjoyed it! Thanks so much!
Well, when I got to the basting the basting stage I realized I forgot to add the tomato paste into the mixture. Still turned out great, though I’m guessing it would have a bit richer flavor (and maybe a little more moist?) if I’d remembered it. Still, tastes SO much better than the vegan ‘roast’ that I bought from the store for last year’s thanksgiving. Definitely trying this again (WITH the tom. paste) for Christmas
Wuh oh! At least it wasn’t a major ingredient left out. Thanks for making it!
This is so yummy! I made this for my mom and I on thanksgiving and we loved it! I had to add salt but other than that – great recipe!
Glad you and your mom got to enjoy it together!
Any reports on how good this is in turkey sandwiches?? That’s my favorite part about Thanksgiving!! I would make it without the stuffing, but just wondering if it works well in a sandwich as leftovers.
I skipped the basting to save myself 30 minutes of oven use (in hot climate). That turned out great. I did sub sage+ adobo powder for poultry seasoning. Anything with sage really makes it. The chickpea flour is fantastic… would taste like bread otherwise. A good meal done in 35 minutes with leftovers.
Thanks so much! Glad you liked it!
Is there a substitution for chickpea flour? Could I use oat flour?
We haven’t tested with an alternative flour. We used chickpea flour because it lends itself well to the sort of savory side we’re going. We definitely recommend that chickpea flour but if you’re in a real pinch oat flour could work.
Making this tonight
Yay! Let us know how it goes!
Wish you would have included a stuffing recipe!
There was a link to our stuffing recipe at the bottom! You can find it here.
Was thankful for a gluten free vegan roast option. We made this with roasted onions, leeks & parsnips and it was so GOOD! My husband had three servings. A new holiday must have for our household! Great recipe Caitlin 🙂
That sounds like a great time! So glad you made it!
What did you use for stuffing? Did you make your own?
Yes! You can check out our basic stovetop stuffing here!
Hi! Would this work if I make the “turkey” mixture the night before and bake it the next day? Thank you!
keep it in the fridge (covered) until you are ready to bake it.
I normally buy the store bought versions, so neat to see how to make it myself! I will have to try this out sometime 🙂
Definitely a great alternative to make it at home if you like spending time in the kitchen with family or just to prove you can do it!