Tofu “Turkey”

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.

Course Main

Cuisine American

Diet Vegan

Method Oven

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings Servings

Calories 218kcal

Author Caitlin Shoemaker

Ingredients

2 14- ounce packages Nasoya Extra-Firm Tofu*
1/4 cup low-sodium tamari or soy sauce
3-5 cloves of garlic minced
2 tablespoons tomato paste
2 tablespoons avocado oil or other neutral 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

US Customary - Metric

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.

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.

Nutrition