Tofu “Turkey”



5 lbs. Surata Soy Foods Firm tofu.
10 small Vegetable bouillon cubes.
4 tsp. Garlic granules. Cheesecloth.

“Poultry” seasoning

2 tsp ground sage.
1/2 tsp Celery seeds.
1 tsp each marjoram, thyme, and rosemary.

Herbed Whole Wheat Stuffing

2 tsp sesame oil.
1 cup diced celery.
2 large garlic cloves, minced.
1 cup diced onions.
1 cup diced mushrooms.
1/4 cup soy sauce. “Poultry seasoning”.
1/2 cup chopped fresh parsley. 1/2 cup raisins.
4 cups of 1/2 “ cubes of whole wheat bread (about 4 slices).

Basting liquid

1/2 cup sesame oil.
1/4 cup soy sauce.

Mushroom gravy

2 Tbsp. Sesame oil.
2 medium onions, diced.
6 cups sliced mushrooms.
1 cup whole wheat flour.
6 cups water.
1/4 cup soy sauce


Drain 5 lbs. Surata Soyfoods’ Firm Tofu. Crumble 10 small or 4 large vegetable bouillon cubes with 4 tsp. Garlic granules. Mash the tofu with the bouillon and garlic in a large bowl until well mixed. Line a large (12”) colander with a single layer of moistened cheesecloth, and transfer the tofu mixture to the colander. Press tofu to flatten and fold the edges of the cheesecloth over it. Place a large plate or pie pan on the tofu’s surface, weigh it down with a heavy object (5lbs) and place in a refrigerator for at least an hour. (You can do this without the cheesecloth if you prefer)

Prepare Stuffing

Heat oil in a pot and saute garlic, onions, celery, and mushrooms for five minutes. Sprinkle all of the ‘poultry’ seasoning over the vegetables. Add soy sauce and stir well. Cover pot and continue to cook over medium heat until vegetables are done, about five minutes. Remove from heat and add bread cubes, parsley, and raisins; mix well.

Stuff “Turkey”

Hollow out tofu to within one inch of the colander. Pack in the stuffing and cover with remaining tofu. Pat down so the surface is flat and firm. Preheat oven to 375. Oil a large baking sheet and carefully flip the filled tofu onto the sheet so the flat surface of the tofu faces down. Mix basting liquid and brush tofu with half of it. Cover turkey with foil and bake for one hour. Remove foil, baste again, and return to oven to bake uncovered for one hour. Baste again half-way through.

Prepare Mushroom gravy

Heat oil in a pot and saute onions and mushrooms until onions begin to clear. Mix flour with water and shoyu, and add to vegetables. Bring to a boil over high heat, stirring often, then simmer uncovered over low-medium heat for 1/2 hour, stirring occasionally.

Using several spatulas, carefully transfer the turkey to a large serving platter. Serve the gravy on the side. Makes 8-12 servings.

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