Tofu Shop organic tofu turkey recipe

Thanksgiving is just around the corner. The Tofu Shop wants to share our organic, artisan tofu turkey recipe with you.

This delicious recipe is a seasonal favorite. It was perfected over many years, when it was served to thousands of people at the former East West Center for Natural Health Education in Eureka, California.

Serve with mushroom gravy and fresh cranberry sauce.

Serves 16

Happy Thanksgiving!

Tofu Turkey

5 pounds fresh Tofu Shop firm, organic tofu

Homemade Stuffing Seasoning

1/4 C sage
2 Tbsp each: marjoram, thyme, savory or rosemary (half the amount if the herb is powdered)
1 Tbsp celery seed
1 tsp black pepper
Combine all ingredients

Herbed Bread Stuffing

2 Tbsp canola or sesame oil
1 C diced onion
1 C mushrooms, sliced (wild or cultivated)
2 large cloves garlic, pressed
1 Tbsp Homemade Stuffing Seasoning (see above)
1/4 tsp unrefined sea salt
1/4 cup soy sauce or tamari
4 C whole wheat bread, cut into 1/2 inch cubes
1/2 C chopped parsley

Basting Liquid

1/4 C canola or sesame oil
1/4 soy sauce or tamari


1. To prepare tofu turkey, mash it well in a large bowl. Transfer to a large colander lined with cheesecloth. Press down to even out and smooth tofu. Fold edges of cloth over tofu and place a 5-10 lb weight on top for 1 hour (try iron skillets or dumbells)

2. Prepare stuffing by heating oil in a skillet. Saute the vegetables briefly. Add seasonings and 1/4 C water. Simmer for 5 minutes until veggies are soft. Add bread cubes and parsley and stir. Add more water if dry. Preheat oven to 400 degrees F.

3. Hollow out tofu to within an inch of the colander. Pack in the stuffing, then cover it with the remaining tofu. Pat surface until firm. Oil a baking sheet and flip the tofu onto it and remove the cheesecloth. Mix basting liquid and brush half of it onto the surface. Cover with foil and bake for 1 hour. Remove foil, baste again, and return to the oven to bake for another hour, until tofu is golden brown. Allow to cool slightly before carving.

Per serving:
Calories: 232, protein: 18g, carbohydrates: 6g, fat: 14g, fiber: 1g, saturated fat: 2g, cholesterol: 0, sodium: 90mg, calcium: 65mg, magnesium: 11mg, calories from protein: 33%, carbohydrate: 10%, fat: 57%

Recipe developed by Linda Redfield, D.C., N.E.,, with Matthew Schmit of the Tofu Shop and Meredith McCarty,