Tofu Turkey with Stuffing
Elevate your holiday table with this stunning Tofu Turkey with Stuffing, a plant-based centerpiece that’s as delicious as it is impressive! Made with protein-packed firm tofu seasoned with savory herbs like thyme and sage, this vegan turkey alternative has a golden, crispy exterior and a filling of fragrant stuffing made with sautéed veggies, breadcrumbs, and optional sweet cranberries. Perfectly suited for festive gatherings, this cruelty-free dish is baked to perfection and pairs beautifully with vegan gravy and classic holiday sides. Whether you’re hosting a fully plant-based feast or simply want to offer a hearty option for vegan guests, this tofu turkey is sure to delight everyone at the table!
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Recipe Information
Ingredients
- 4 blocks (14 oz each) Firm tofu
- 2 tablespoons Nutritional yeast
- 3 tablespoons Soy sauce or tamari
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried sage
- 3 tablespoons Olive oil
- 2 cups Breadcrumbs
- 1 cup (diced) Celery
- 1 cup (finely chopped) Onion
- 1 medium (grated) Carrot
- 1 cup Vegetable broth
- 0.5 cup (dried, chopped) Cranberries (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by pressing the tofu to remove excess moisture. Wrap the tofu blocks in a clean kitchen towel, place a heavy object on top, and allow it to sit for 30 minutes.
In a large mixing bowl, crumble the pressed tofu into fine, even pieces. Add nutritional yeast, soy sauce, garlic powder, onion powder, thyme, and sage. Mix thoroughly until the tofu absorbs the seasoning.
Line a colander with cheesecloth or a clean kitchen towel. Transfer the seasoned tofu into the colander. Press the tofu mixture evenly into the colander to form a dome shape, leaving a hollow space in the center for the stuffing. Place in the refrigerator to chill and firm for 1 hour.
While the tofu chills, prepare the stuffing. Heat 1 tablespoon of olive oil in a pan over medium heat. Sauté the celery, onion, and carrot until they are soft, about 5 minutes.
Add the breadcrumbs to the pan along with the vegetable broth, cranberries (if using), salt, and black pepper. Stir until the mixture is evenly moistened and combined. Remove from heat and let cool slightly.
Take the chilled tofu dome out of the refrigerator. Gently scoop stuffing into the hollow center of the tofu. Once filled, invert the tofu onto a parchment-lined baking sheet to release it from the colander.
Brush the tofu surface with 2 tablespoons of olive oil to help it achieve a golden, crispy exterior during baking.
Preheat your oven to 375°F (190°C). Place the stuffed tofu turkey in the oven and bake for 60 minutes, basting with additional olive oil halfway through.
Remove from the oven and let sit for 5-10 minutes before slicing. Serve warm with your favorite gravy and holiday sides.
Nutrition Facts
Calories |
2878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9738 mg | 423% | |
| Total Carbohydrate | 274.4 g | 100% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 55.6 g | ||
| Protein | 219.6 g | 439% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2715 mg | 209% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 4152 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
