I know I can buy a frozen tofu turkey but does anyone have a recipe for a made from scratch one?

Question

Of course I would want to know if you actually ate it and what was the verdict. Did people say "Wow, that was delicious. Let's have it again next year? or something like that. :-)). Thanks and I have a great recipe for pumpkin soup if anybody wants it.

Answer 1

I sure do and it taste so much better then the ones you buy made. It looks complicated but it really isn't. If I can make it just about anyone can. Oh and the gravy is just yummy I make it every time I make mashed potatoes. Enjoy!

Tofu Turkey w/ Stuffing & Wild Mushroom Gravy
Makes 16 servings
Note: Recipe may be cut in half. Use a 9-inch colander. Cut baking
time to 1 1/2 hours (45 minutes each covered and uncovered). These
smaller tofu turkeys won't crack on the top as will the big ones.
However, cracking isn't a problem as a slice is covered with the
delicious gravy.

Tofu Turkey
-----------------------
5 pounds organic tofu, fresh, medium to firm

Homemade Stuffing Seasoning
--------------------------------------------
Makes 1/2 cup
1/4 cup sage
2 tablespoons each dry marjoram, thyme, and savory or rosemary; half the volume if herb is powdered
1 tablespoon celery seed
1 teaspoon black pepper

Herbed Bread Stuffing
---------------------------------
Makes 5 cups
Note: some commercial stuffings contain bleached and bromated flour,
MSG, and preservatives.

2 tablespoons olive or sesame oil
1 cup onion, diced
1 cup mushrooms, about 3 to 4 ounces, diced
1 cup celery, diced
2 large cloves garlic, pressed or minced
1/4 teaspoon sea salt
1 tablespoon Homemade Stuffing Seasoning
1/2 cup parsley, chopped
Water
1/4 cup organic soy sauce (full strength for flavoring tofu stuffing;
substitute 2 tablespoons organic soy sauce and 2 tablespoons water
for stuffing squash or pumpkin)
4 cups whole-wheat bread, cut in 1/2- or 1-inch cubes, less with
dense sourdough bread, more with light yeasted bread

Basting Liquid
-------------------------
1/2 cup light vegetable oil
1/3 cup natural organic soy sauce

Wild Mushroom Gravy
-----------------------------------
Makes 7 to 8 cups
The nicest mushrooms for this gravy are a combination of chanterelle,
shiitake, hedgehog or crimini and regular mushrooms. Portabella
mushrooms impart too dark a hue to be attractive.

2 tablespoons olive or sesame oil
2 onions, diced
6 cups assorted mushrooms, about 1 pound, sliced
1 cup whole-wheat pastry flour
5 to 5 1/2 cups water (start with less)
1/2 cup organic soy sauce (a little less than 2 tablespoons per cup water)

Garnish
-----------------
Large sprigs parsley and/or fresh sage

1. To prepare tofu, mash it well. Line an 11-inch colander with a
single layer of moistened cheesecloth and transfer tofu to colander.
Press down tofu to make flat and fold edges of cheesecloth over tofu
to smooth them. If tofu is medium textured, place a cake tin or
another flat object of a similar size over the surface of the tofu
and weigh it down with a heavy object (about 5 pounds) to press
liquid from tofu for 1 hour. Omit this step if using firm tofu.

2. To prepare Homemade Stuffing Seasoning, simply mix ingredients
well.

3. To prepare stuffing, heat oil in a skillet and sauté vegetables.
Sprinkle seasonings, including salt and soy sauce, over vegetables.
Stir, cover, and continue to cook until vegetables are done, about
5 minutes. Add bread cubes and parsley, and mix well. If bread cubes
are very dry, add 1/4 to 1 cup water (start with less). Stir and
cover to steam a little longer.

4. Preheat oven to 400°. Hollow out tofu to within an inch of
colander. (The space between the tip of your finger and the first
joint usually serves as a built-in 1-inch measuring stick. Press
finger into tofu to measure, then patch up the holes.) Pack in
stuffing and cover it with the remaining tofu. Pat down surface so
it is flat and firm.

5. Flip filled tofu onto lightly-oiled baking sheet so the flat
surface faces down. Remove cheesecloth.

6. Mix basting liquid and brush tofu with half of it, then cover
tofu with aluminum foil or with an ovenproof bowl which is a bit
larger than the shaped tofu. Bake for an hour. Remove foil, baste
again, and return tofu turkey to oven to bake uncovered until "skin"
becomes golden brown, about an hour more, basting again halfway
through.

7. To prepare gravy, in a large pot heat oil and sauté onions and
mushrooms. In a small bowl, whisk flour with enough of the measured
water to form a thin paste. Add remaining water and soy sauce to
vegetables in pot. Bring to boil and cook until vegetables are
tender, about 5 minutes. Add flour mixture and stir well. Cook
uncovered until desired consistency is reached, about 15 minutes
stirring occasionally, adding a little more water toward the end of
cooking only if gravy is too thick.

8. To serve, with 2 to 4 spatulas transfer tofu turkey to serving
platter and garnish. Serve gravy on the side.

Answer 2

Where To Buy Tofu Turkey

Answer 3

Tofu Turkey with Stuffing Turkey: 5 pounds of firm tofu 1 pound of tofu for the drumsticks - optional Stuffing: 2 tablespoons toasted sesame oil 1 large onion, chopped fine 1 and 1/3 cup celery, diced (about 4 stalks) 1 cup mushrooms, finely chopped 3 to 4 cloves garlic, minced 1/4 cup sage (may use 1/8) 2 teaspoons marjoram 2 teaspoons thyme 1 teaspoon winter or summer savory salt and pepper to taste 1 teaspoon rosemary 2 teaspoons celery seed 1/4 cup soy sauce or tamari 3 cups Pepperidge Farm Herb Stuffing Basting mixture: 1/2 cup toasted sesame oil 1/4 to 1/3 cup soy sauce or tamari 2 tablespoons miso 2 tablespoons orange juice 1 teaspoon mustard of choice Directions: Mash tofu or mix well with hands. Be sure that all of the lumps are out. Line a 12 colander with wet cheesecloth over lapping the sides. Add the mashed tofu to the cloth covered colander, 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 5 pound weight on the plate. Refrigerate and let sit for 2 to 3 hours. When time is up, start the stuffing. Saute the onions, celery and mushrooms in the 2 tablesoons sesame oil. When soft, add the garlic and all the rest of the stuffing ingredients, except stuffing, mixing well. Stir and cook for 5 minutes. Add herb stuffing and mix well. Remove tofu from fridge and take off weight, plate and top of cheesecloth. Hollow out tofu to within 1 inch of the sides and bottom, placing the tofu in a bowl. Place the stuffing inside the she'll 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. If desired at this point, you may mold drumsticks out of one pound of tofu, and place on each side of the turkey. Mix up the basting mixture and baste tofu turkey with half of it. Cover the turkey with foil, and bake at 400 degrees for about 1 hour. Remove foil, baste with all the remaining mixture except a few tablespoons and return to oven for 1 hour more, or until the turkey is golden. Remove from oven and use rest of basting mix. Using at least 2 large spatulars, move to a large plate. Serve with the gravy of your choice, if you wish, and cranberry sauce.

Answer 4

Tofu Turkey

INGREDIENTS
5 (16 ounce) packages extra firm tofu
2 tablespoons sesame oil
1 red onion, finely diced
1 1/3 cups diced celery
1 cup chopped mushrooms
2 cloves garlic, minced
1/8 cup dried sage
2 teaspoons dried thyme
salt and pepper to taste
1 1/2 teaspoons dried rosemary
1/4 cup tamari
3 cups prepared herb stuffing

1/2 cup sesame oil
1/4 cup tamari
2 tablespoons miso paste
5 tablespoons orange juice
1 teaspoon honey mustard
1/2 teaspoon orange zest
3 sprigs fresh rosemary


DIRECTIONS
Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.
Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat.
Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.
Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil.
Bake for one hour. After one hour, remove "turkey" from the oven and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.


This is what I'll be making this year in a few days. It was delicious!

Here are some other folks reviews of it.

Reviewed on Jan. 23, 2003 by CHOPPNBROCCOLI I made this for Thanksgiving and although it was a lot of work, it tasted soooo good! I definitely recommend starting early crumbling the tofu AND pulsing it in the food processor, until really smooth, then draining it. Works much, much better! My whole family tried it and couldn't believe how good it was. Yes! This is a thanksgiving staple!

Reviewed on Nov. 25, 2005 by Can Can I was very impressed with the way this turned out. I served it for Thanksgiving to 9 meat eaters and EVERYONE said it tasted like turkey! I couldn't believe it. I have been vegetarian for 10 years, so tasting like turkey wasn't really the goal. I did make some changes: after reading the suggestions in this section, I first boiled the tofu in some vegetarian chicken flavored stock, then processed it in a blender, then pressed it with the weight overnight. I also substituted Bragg's Liquid Aminnos for Tamari and regular boxed stuffing mix for the stuffing; I also left out the rosemary as I didn't have any. I cooked the tofu turkey WITH the foil for about 3 hours, reappling the glaze every 30 minutes or so. I also cooked it on parchment paper instead of greasing the pan, so it didn't burn. It was really good: it looked and tasted like turkey! I also recommend the vegetarian gravy to serve with this (or mashed potatoes!)

Answer 5

TOFU TURKEY

5 lbs. medium firm tofu
1/2 c. sesame oil (do not substitute any other kind of oil)
1/4 c. soy, tamari, or shoyu sauce

Mash tofu well. (For optimal results, blend a firm Chinese style tofu with a smaller portion of Japanese style, such as Mori-Nu Firm.) Line an 11 inch colander with a single layer of moistened cheesecloth. Transfer tofu to colander. Press tofu to flatten, and fold edges of cheesecloth over it. Place a cake tin or other flat object over the surface of the tofu and weigh it down with a heavy object (about 5 lbs.) to press the liquid from the tofu.
After the tofu has drained for 1 hour, hollow out to within 1 inch of the colander. Fill the cavity with your favorite stuffing. Pack in stuffing and cover with remaining tofu. pat down so surface is flat and firm. Oil a roast or turkey pan, place pan over colander, and flip over so that flat surface of filled tofu faces down. Remove cheesecloth.

Mix sesame oil and soy sauce to use as a basting liquid. Baste tofu with liquid. Bake covered at 400 degree for 1 hour. Remove cover, baste, and return to oven to bake uncovered until top becomes golden brown, about one hour more. Baste again at least once during remaining cooking time.