Serve this tofu-turkey to a table of vegetarian guests this Christmas.
63 people made this
2kg (4 lb) extra firm tofu, crumbled
2 tablespoons sesame oil
1 red onion, finely diced
4 stalks celery, chopped
200g (7 oz) mushrooms, chopped
2 cloves garlic, minced
1 teaspoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
salt and freshly ground black pepper to taste
500g (1 1/4 lb) dried breadcrumbs
6 tablespoons sesame oil
6 tablespoons soy sauce
2 tablespoons miso paste
5 tablespoons orange juice
1 teaspoon mustard
1/2 teaspoon orange zest
3 sprigs fresh rosemary
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Method Prep:3hr › Cook:2hr › Ready in:5hr
Line a medium sized, round colander with muslin or a clean tea towel. Place the crumbled tofu in the colander. Place another towel or sheet of muslin over the top of the tofu. Place the colander over a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate for 2 to 3 hours.
Make the stuffing: In a large frying pan, sauté onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, rosemary, salt and pepper. Stir well; cook for 5 minutes. Add breadcrumbs and mix well. Remove from heat.
Preheat the oven to 200 C / Gas mark 6. Grease a baking tray.
Combine sesame oil, soy sauce, miso paste, 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. Spoon the stuffing into the centre of the tofu case. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared baking tray.
Gently press on the sides of the tofu mound to form a more oval shape. Brush with 1/2 of the sesame oil mixture. Place the sprigs of rosemary on top of the tofu. Cover with aluminium foil.
Bake for one hour. After one hour, remove tofu from the oven and remove the foil. Baste the tofu mound with the remaining sesame-oil sauce (reserving 4 tablespoons).
Return to oven and bake another hour or until the tofu turkey is golden brown. Place on a serving platter, brush with the remaining oil mixture and serve hot.
I made this for christmas 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.
24 Jul 2008
I was very impressed with the way this turned out. I served it for Christmas 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 first boiled the tofu in some vegetarian chicken flavoured stock, then processed it in a blender, then pressed it with the weight overnight. 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 instead of greasing the tin, 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
24 Jul 2008
This recipe is great! Very easy, especially after the first time. The meat eaters at christmas ALWAYS eat all our tofu turkey! I make two now. My children who are vegans love it too.
24 Jul 2008