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Homemade TOFUrkey dinner

RECIPE – Homemade Tofurkey Loaves!
The Vegetarian Librarian

Tofu Mix:
Adjust this recipe for the number of guests you have eating this dish! Ratios below are for 1-14 ounce brick of tofu.

1 brick of tofu
1 vegetable boullion cube (chopped up)
1/4 teaspoon garlic powder
1/4 teaspoon mustard seeds
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme (or basil)
1/4 teaspoon dried sage
fresh ground pepper (be generous)
2 tablespoons vital wheat gluten flour
1 tablespoon nutritional yeast

Drain tofu. Place in food processor or mash until all lumps are gone. Add vital wheat gluten flour and nutritional yeast. Add your seasonings. Adjust as to your taste. Pour mixture in a colander lined with a clean kitchen towel or a piece of cheesecloth. Cover mixture with the cloth and weight down to press any water out of the mixture. Refrigerate with weights overnight or at least a couple of hours.

Oil the bottom or sides of the pan you wish to use to mold your tofurkey loaves (anything goes). Spread mixture into the bottom of the pan. Scoop stuffing into the middle. Add tofu to the top. Use a spatula to mold around the stuffing. Cover with basting sauce and tin foil. Bake at 350 degrees for 1-2 hours (depending on size). Reapply basting mixture after about 30 minutes. Once loaves have risen, uncover and deeply brown the top. If tops need help browning turn the heat up to 425. When done, the loaves will have noticebly risen, pulled away from the sides slightly, turned a golden brown on the top and can be removed from the pan.

Basting sauce:
1 tablespoon miso
1 tablespoon tahini
1/4 cup of veggie broth
1 tablespoon of tamari, soy sauce or Braggs (to taste)
Dried thyme, rosemary and sage (not too much!)

Mix together. Double or triple the above depending on how much tofurkey you are making.


What type of wine goes well with Tofurkey?
Chef Nate says a moderately aged Pinot Noir goes perfectly. Agreed! And after a glass of the good stuff, our $3 liquor store closeout Syrah goes down more easily (brand: Tisdale, has a more expensive looking label).

What if I want to make a substitution to the seasoning for the tofurkey?
Please do! I have heard great things about using a mixture of OJ and maple syrup to help get some glaze on top. I think fresh herbs would work well, too. If I had some sesame oil on hand I would have used a bit of it in the basting mixture. This recipe may need more saltiness as to taste.

I also made sweet potato biscuits, vegan green bean casserole, mashed potatoes, brussel sprouts and mushroom gravy for the table.

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