Tofurkey from Scratch

March 06, 2016

This vegan, vegetarian version of the main course for thanksgiving is so delicious that even my omnivorous friends love it. This recipe is from scratch. It is easy but a bit time consuming so plan accordingly. Be well and grateful my dear viewers.

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  1. 8 packs of 8oz firm tofu
  2. 1 1/3 cup soy sauce
  3. 2 tablespoon sesame soil
  4. ¼ cup vegan butter

For Stuffing

  1. 4 cups croutons
  2. 2 cups finely chopped cabbage
  3. 1 cup carrots
  4. 1 ½ cups celery
  5. ¼ cup parsley
  6. Salt and Black pepper to taste
  7. 2 tablespoon fresh sage
  8. 2 teaspoon thyme
  9. ¼ teaspoon ground cloves
  10. ¼ teaspoon ground nutmeg


  1. Rinse and squeeze out as much water from the tofu, pat dry with a cloth.
  2. In a bowl crumble the tofu finely, ensuring there are no big lumps.
  3. Add the soya sauce and sesame oil and mix in well.
  4. Line the colander with the cheese cloth. Fold the cheese cloth in half to ensure the colander is double layered with the cheese cloth.
  5. Place all the tofu in the lined colander, make sure it is packed tightly.
  6. The tofu will come above the colander by 2 or 3 inches.
  7. Fold the cheese cloth over the tofu.
  8. Now take a tray and place a wire rack over it, put the colander on top. The excess water will collect in the tray.
  9. Place a chopping board or something flat over the tofu and place some weights on the board. (about 20lbs weight)
  10. This needs to go in the fridge for 24 hours. After 12 hours take it out and if there is any tofu falling over the edge of the colander, take it off and place it back on top of the tofu, flattening with your hand.
  11. Re – cover the tofu and replace the board and weights back on top of the tofu, and refrigerate for a further 12 hours.

For Stuffing

  1. Heat ¼ cup of butter and melt in a pan.
  2. Add the carrots, celery, cabbage and saute.
  3. Add salt, pepper, thyme, and mix thoroughly.
  4. Add 1 ½ cups of water and mix.
  5. Add the croutons and fresh parsley, cloves, nutmeg.
  6. Allow to cool for ½ an hour.
  7. Take the tofu and scoop out the middle, leaving about an inch around the sides and on the bottom.
  8. Take the cooled stuffing and pack tightly into the tofu bow, pushing it down with your hands, leave an inch on the top.
  9. Take the tofu that you scooped out of the middle previously, and pack it on the top of the mixture again packing it tightly, flattening the top. Your tofurkey is ready to bake.
  10. Preheat oven to 350F.
  11. Line a baking tray with a piece of baking sheet and spread a little sesame oil on it to avoid the tofu sticking.
  12. Mix ½ cup soy sauce and ¼ cup sesame oil together.
  13. Turn out the Tofurkey onto the baking sheet and remove the cheese cloth.
  14. Baste the tofurkey with the basting sauce.
  15. Bake at 350F for one hour, take out every 15 minutes and baste.
  16. Bake for a further hour at 375F.

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