Tofu Turkey
Submitted by jonesshell
This vegan tofu turkey is the plant-based centerpiece your holiday table needs. Five pounds of pressed tofu shaped into a roast, stuffed with your favorite filling, then basted with nutty sesame oil and soy sauce until golden and crispy.
YIELD
8 servingsPREP
15 minCOOK
60 minREADY
2 hrsForget everything you thought you knew about vegan holiday roasts. This tofu turkey delivers a golden, crispy-skinned showpiece that holds its own at any Thanksgiving or Christmas spread.
The secret? Pressing and molding firm tofu around a generous stuffing cavity, then slow-basting with a nutty sesame oil and soy sauce glaze that caramelizes into something truly special.
It feeds eight hungry guests and pairs beautifully with all the classic sides: cranberry sauce, mashed potatoes, roasted root veggies, the whole spread.
Pro Tips
- Blend firm Chinese-style tofu with a smaller portion of silken firm (like Mori-Nu) for the best texture that holds together while staying moist
- Use a 5-pound weight during the pressing hour to squeeze out maximum liquid, which means crispier, more flavorful results
- Don’t skip the second uncovered hour of baking. That’s where the magic happens and the exterior turns golden
- Use tamari instead of soy sauce to keep this completely gluten-free
Ingredients
Directions
Mash tofu well.
(For optimal results, blend a firm Chinese style tofu with a smaller portin of Japanese style, such as Mori-Nu Firm.)
Line an 11 inch colander with a single layer of moistened cheesecloth.
Transfer tofu to colander.
Press tofu to flatten, and fold edges of cheesecloth over it.
Place a cake tin or other flat object over the surface of the tofu and weigh it down with a heavy object (about 5 lbs) to press the liquid from the tofu.
After the tofu has drained for 1 hour, hollow out to within 1 inch of the colander.
Fill the cavity with your favorite stuffing.
Pack in stuffing and cover with the remaining tofu.
Pat down so surface is flat and firm.
Oil a roast or turkey pan, place pan over colander, and flip over so that flat surface of filled tofu faces down.
Remove cheesecloth.
Mix sesame oil and soy sauce to use as a basting liquid.
Baste tofu with liquid.
Bake covered at 400℉ (200℃) for 1 hour.
Remove cover, baste, and return to oven to bake uncovered until top becomes golden brown, about one hour more.
Baste again at least once during remaining cooking time.
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