Here's a recipe that I think is similar to "tofurkey."
from Deanne -
I got this off the internet somewhere.
I'm sorry I don't remember where I got the recipe.
We've been making this for holidays for a few years now.
My children love it, they call it "Mount Vesuvius".
It comes out looking real pretty.
I actually have a picture of this scanned so my mother could see
what it looked like before making it.
If anyone would like to see the picture, email me privately.
I don't use this stuffing recipe, though. I use my mother's recipe,
but without the butter.
I also have done this without the cheesecloth, when I couldn't
get any, and it worked okay.
I have no idea if the Pepperidge Farm Herb stuffing called for
in this recipe is vegan.
You could probably just use any vegan bread, along with the other
Recipe By : Carol van de Erve Tracy
Serving Size: 8
- 5 pounds tofu, extra firm
- 2 tablespoons toasted sesame oil
- 1 large onion -- chopped fine
- 1 1/3 cups celery (about four stalks) -- chopped fine
- 1 cup mushrooms -- finely chopped
- 4 cloves garlic -- minced
- 1/4 cup sage (if less desired, use 2 tablespoons)
- 2 teaspoons marjoram
- 2 teaspoons thyme
- 1 teaspoon winter or summer savory
- salt & pepper
- 1 teaspoon rosemary
- 2 teaspoons celery seed
- 1/4 cup soy sauce or tamari
- 3 cups Pepperidge Farm Herb Stuffing
Wrap tofu in several layers of clean white paper towels.
- 1/2 cup toasted sesame oil
- 1/3 cup soy sauce or tamari
- 2 tablespoons miso
- 2 tablespoons orange juice
- 1 teaspoon mustard of your choice
Place a flat plate or a cutting board on top and a heavy book on
top of the cutting board and let set for 15 - 30 minutes.
Unwrap tofu and mash well with hands.
Be sure that all lumps are out.
Line a 12" colander with wet cheesecloth overlapping the sides.
Add the mashed tofu to the cloth covered colarnder, press down
and cover with the overlapping sides.
Place the whole thing in a large bowl.
Cover the cheesecloth with a plate that fits inside the colander
and place a five pound weight on the plate.
(A 5-pound bag of flour works well.)
Refrigerate and let sit for 2 - 3 hours.
When time is up, start the stuffing.
Saute the onions, celery, and mushrooms in the two tablespoons
When soft, add the garlic and all the rest of the stuffing ingredients,
except stuffing, mixing well.
Stir and cook for five minutes.
Add herb stuffing and mix well.
Remove tofu from fridge and take off weight, plate, and top
Hollow out tofu to within one inch of the sides and bottom, placing
the tofu in a bowl.
Place the stuffing inside the shell and pack in firmly.
Cover with the remaining tofu and pat down firmly.
Turn stuffed tofu onto a greased baking sheet, flat side down.
Gently press on sides of "turkey" to achieve a more oval shape.
Mix up the basting mixture and baste tofu "turkey" with half
Cover the "turkey" with foil, and bake at 400 degrees for about
Remove foil, baste with all the remaining mixture except a few
tablespoons and return to oven for 1 hour more, or until the "turkey"
Remove from oven and use rest of basting mix.
Using at least 2 large spatulas, move to a large plate.
Serve with the gravy of your choice.
NOTES : FROM ME: I just use my own version of stuffing.
I use Ma's recipe for stuffing, made the vegan way.
I make it with a little bit of olive oil for sauteing veggies
in, then I add water and vegetable broth seasoning, along with
the Bell's seasoning.
You can add a bit of Bell's seasoning to the tofu, if you'd
In the basting mixture I use olive oil or canola oil in place
of the sesame oil, and I use less.
I leave out the miso.