Stuffed Tofu Turkey

by Patty

Serves 8

This recipe is so much fun! It's fairly straightforward to make, yet the end result always looks like something impossible to do. It graces our Christmas dinner table every year and looks very impressive, there's much more of a wow factor than a huge dead bird plonked on the table. You can watch a youtube video of me making this recipe below; The original recipe (minus a few changes/additions I've made as the years click away) is from Instead of Chicken, Instead of Turkey, an excellent cookbook by Karen Davis, founder of UPC.

2 kilograms firm tofu
4 cloves garlic, minced
1 cup onions, diced
1 1/2 cups mushrooms, diced
1 1/2 cups celery, diced
1/4 cup sesame oil
1/2 cup soy sauce
1/2 cup fresh parsley, minced
2 tbsp garlic powder
1 tbsp celery seed
1 1/2 tbsp dried sage
1 tbsp vegetable stock powder
1 1/2 tsp dried rosemary
1 1/2 tsp dried thyme
1 tsp black pepper
4 cups soft breadcrumbs (homemade sourdough breadcrumbs work well)

4 tbsp olive oil, 1/3 cup tamari, 2 cloves garlic, crushed

Crumble the tofu well, squish in marinate mixture then set aside.

Line a large colander with a piece of clean, damp cheesecloth. Pack the tofu mixture tightly into the colander. Cover tofu with overlapping cheesecloth and place a dessert plate on top of the cheesecloth-covered tofu. Put a heavy object on top of the plate and let rest for 1 hour at room temperature.

For the stuffing, sauté garlic, onions, celery and mushrooms in 1 tbsp sesame oil. Add the herbs and half of the soy sauce, cover and cook for five minutes or until veggies are soft. Add breadcrumbs and mix well.

Preheat oven to 200 degrees

Remove weight and plate from tofu and open top layer of cheesecloth. Scoop out tofu with a large spoon leaving 2.5 centimeters of the sides next to the colander. Press the stuffing into the hollowed out tofu and press down firmly. Cover the stuffing with the tofu you've scooped out and press down firmly again. Turn stuffed tofu onto an oiled baking sheet, flat side down. Gently remove the cheesecloth.

Combine remaining sesame oil and soy sauce and baste the tofu turkey with this mix. Cover tofu with foil and bake for one hour. I usually take the foil off the last ten minutes and baste again, one or more times until browned. Transfer to a platter (this is the hard part, sometimes I leave it in the pan!) baste again and garnish with parsley and tomato.

Serve with mushroom gravy and cranberry sauce.


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