Tofu Turkey with Stuffing

[Tangient]

I made this for Thanksgiving and I was very pleased! The texture of the tofu was wonderful, I thought it would make great little fake meat chunks in spaghettis and such.

I did do things a little differently, though. I poured some veggie broth over the tofu when I was mashing it, and pressed it overnight. Then when I was making the loaf, I added many spices such as sage, thyme, poultry seasoning, and such to make it flavorful, and I did not use any soy sauce or the marinade suggested. Instead, I marinated with vegan brown gravy.

I was very pleased and as the other poster said, it was even better the next day!

[hibiscus]

This rocked.  I used three pounds of very firm tofu, a mix between Wildwood and Trader Joe's high protein tofu.  Both of these are "water packed" but the kind that are in clear plastic with very little water.  I think I maybe drained out 1/4 cup of water throughout the whole process (overnight int he fridge).  I added a few Tbls of vital wheat gluten and sage to the tofu, and kneaded it in my food processor for a bit to develop the gluten, made my own stuffing, and altered the basting liquid to one part sesame oil, one part olive oil, one part broth to reduce the likelihood of it being too funky.  I spent half of my Christmas dinner staring at my creation, and then started taking pictures of it and texting them to my friends (tofu is not in predictive text ), one called me Martha Stewart.  And no, it doesn't taste like turkey, and that is a good thing.

[VeggieMoose]

This is a great idea!  My husband and I made this last year for Thanksgiving and are making it again this year.  We made a few changes to the recipe though.  Instead of the proposed basting liquid we used Isa Moskowitz' recipe from Vegan With a Vengeance for the Miso Gravy (minus the tofu and potatoes.)  This year we're going to leave out the white wine in this recipe as it adds a taste I don't care for.  We also ended up just using a store bought stuffing mix, as that's what my mother-in-law bought.  It was great after taking on the flavors of the rest of the dish.  We both REALLY recommend this recipe!  Not only does it taste great (and as leftovers), but it's fun to make!

[jklcsw]

WRT to people whose results were mushy, gooey messes:  The first time I made a tofurky (recipe very similar to this one), I whirled the tofu in my food processor prior to pressing it, and had a gooey mess to contend with, even after pressing it overnight.  (think I made a layered casserole with it - tofu goo on the bottom of the pan, layer of stuffing, tofu goo on the top).  The next time around I mushed the tofu by hand, with MUCH better results.  Baked it in the oven in my slow cooker pan (ceramic pan), then put the ceramic pan in the slow cooker body on "buffet" setting to keep it warm for the party, though it didn't last long.     Another note - the lady who gave me the recipe I use says she prefers making the tofurky the day before as it seems to slice better and hold together better that way, similar to some of the comments noted here.  When I find the garlic ginger baste recipe I used last year, I'll post it. 

[lilyumestar]

I tried this recipe last year for thanksgiving. It tasted very good until i used some weird lemon basting marinade i found off of a site. I wish I didnt use it. Everyone hated it...no more lemon basting liquid this year hahahha I hope my relatives had forgot about what had happen last year and try this tofu turkey again. They are already very critical of it since it's vegan. I hope this year i can win them over with this vegan tofu turkey

update:: I think it tasted pretty good but I'm not sure if anyone liked it. No one said anything but I saw some of my relatives try it. :/ They had so many omni dishes to choose from so I dont know....

[laurenlovesgoodies]

This was awful!  I like tofu and wasn't even looking for a "turkey" taste....  I actually spat it out into my napkin and threw it all away.  I'm just really glad I had scaled down the recipe and didn't waste as much food as the recipe called for. 

[Quinault]

Firn tofu is the same thing as hard tofu?
I wish I can make one with chichen shape.

[Nima_toad]

I made a version of this and added some gluten flour and arrowroot to the tofu while mashing it (as well as plenty of herbs). The gluten and arrowroot helps hold it together... and for the basting, I did orange juice, veggie bouillon powder, pepper, lemon zest etc. You could add a bit of maple syrup instead of orange juice if you want it to get a good glazed, brown look. If I make it again, I might add some agar flakes while mashing the tofu, and see if that makes a difference to the binding.