This Easy Tofu Turkey (Tofurkey) is always a crowd-pleaser. Made with tofu, potatoes, onions, spices, and a crisp rice-paper "skin," it looks like a classic holiday roast-but without the saturated fat. Instead, you get satisfying fiber, clean plant protein, and simple whole-food ingredients that still feel festive. Plus, this recipe can be made gluten-free and oil-free. Created by a Registered Dietitian.
Nutritionist's Note:
This tofu turkey is always a hit - a true showstopper with its optional crispy skin. Here's why it deserves a place at your table:
- Crowd appeal: Beautiful, turkey-like appearance, and festive - it always stands out on the Thanksgiving table.
- Naturally high in plant protein and surprisingly satisfying thanks to the tofu-potato base.
- Potatoes rank highest on the satiety index, keeping you full without relying on added oil.
- The rice paper "skin" crisps up beautifully without needing fat, making this a lighter holiday main.
- Simple whole-food ingredients come together to make a healthy, delicious meal that still feels festive and indulgent.
Jump to:
- 👩🏼🌾 Things to Know About Ingredients
- 🥔 Substitutions
- 📝 Tips for Making Tofu Turkey
- Tofu Turkey (Tofurkey) Recipe
- ⚖️ Convert the Recipe to Metric (g & mL)
- ✔️ Storage & Make-Ahead Tips
- 🦃 What to Serve This With
- 🙋🏽♀️ Recipe FAQs
- 🛍️ Shop Recipe Cookware and Ingredients
- 👩🏽🍳 Made this recipe?
- 🍽 Related Recipes
- 💬 Comments
👩🏼🌾 Things to Know About Ingredients
Below, I've included notes on the ingredients from the perspective of a nutrition expert and a trained chef. For a complete list of ingredients and quantities, see the recipe card below.
- Potatoes: Highest on the satiety index, helping you feel full and satisfied. They give the "turkey" moisture and structure without needing oil.
- Tofu: Provides clean plant protein and a firm base that holds shape when baked.
- Onions: Add natural sweetness, depth, and antioxidants, helping to balance the savory flavors.
- Spices & Poultry Seasoning: Create the classic holiday flavor profile without relying on fat or heavy sauces.
- Nutritional Yeast: Adds savory richness and boosts B vitamins while enhancing the "roasted" flavor.
- Breadcrumbs: Bind the mixture and help achieve a sliceable, cohesive texture.
- Cornstarch or Arrowroot: Acts as a binder, so the loaf stays firm and doesn't crumble.
For the crispy skin:
- Rice Paper (optional): Bakes into a thin, crispy "skin" that mimics the look of a traditional turkey without any saturated fat.
🥔 Substitutions
Here are some easy swaps to help you adjust the recipe to your needs.
- Kala namak - Optional; omit if you prefer a simpler flavor.
- Mustard powder - Can be left out for a milder taste.
- Olive oil - Swap with vegetable broth for an oil-free version.
- Breadcrumbs - Use gluten-free breadcrumbs, or replace entirely with finely chopped seeds and nuts if you avoid wheat proteins.
- Cornstarch - Tapioca flour or arrowroot both work; tapioca adds a slightly chewier texture.
- Soy sauce - Use gluten-free tamari for a gluten-free glaze.
- Nutritional yeast - Replace with vegetable bouillon powder or mushroom powder for a similar savory depth.
- Rice paper wrappers - Soak in broth instead of water for a naturally seasoned, more flavorful "skin."
📝 Tips for Making Tofu Turkey
These additional tips will help you get the best results from this recipe.
- Make sure the potatoes are fork-tender before mashing. If they're undercooked, the mixture won't bind well, but do not overcook them, or they will lose flavor. After draining, return them to the pot for 20-30 seconds to steam off excess moisture.
- Crumble the tofu into small pieces with your hands so it blends evenly into the potato mixture and creates a smooth, cohesive "turkey" texture.
- Sauté the onions and crumbled tofu until the onions turn translucent. This cooks off moisture and builds savory flavor before mixing everything into the potato base. Adding the spices at the end and warming them briefly helps deepen the overall flavor.
- Mash the potatoes until mostly smooth-small lumps are fine. A smoother mash helps the mixture bind and form a sturdy, sliceable "turkey." For a deeper umami flavor, mix a little mushroom powder or vegetable broth powder into the potatoes while mashing.
- Add the tofu mixture to the mashed potatoes, then mix in the nutritional yeast, breadcrumbs, and starch. Finely chopped nuts and seeds can be used as a substitute for the breadcrumbs.
- This recipe makes two small turkeys-divide the dough in half and shape each portion into a tight, compact oval so they hold together well during baking.
For the Tofu Turkey Skin:
- Wrap each turkey in two rice paper sheets-one for the top and one for the bottom-making sure the edges overlap. Smooth them tightly around the shape so the "skin" bakes up crisp and fully sealed.
- Bake the turkeys until the rice paper starts to firm up, then brush with glaze and continue baking. Glazing twice helps the "skin" brown, crisp, and develop that roasted look without needing oil.
- Let the turkeys cool before cutting, and slice them at least ½ inch thick so they stay intact. The thicker slices reheat beautifully in the oven or toaster oven and make amazing leftovers-perfect for sandwiches the next day.
Tofu Turkey (Tofurkey) Recipe
An easy Tofu Turkey recipe that's healthy, vegan, and tastes incredible. The flavorful tofu-potato filling is made with a blend of seasonings that stays true to the taste of Thanksgiving. (Gluten-free and oil-free options.)
Ingredients
- 2 large russet potatoes peeled and sliced into ¼-inch-thick rounds (about 3 ½ to 4 cups)
- Salt
- 1 tablespoon plus 1 teaspoon olive oil or vegetable broth
- 1 medium yellow onion diced (about 1 ½ cups)
- 1 (14 to 16-ounce) block extra-firm tofu pressed and crumbled into small crumbles
- 2 teaspoons garlic powder
- 1 teaspoon finely ground black pepper
- 1 ½ teaspoons poultry seasoning
- 1 teaspoon mustard powder (optional)
- 2 tablespoons nutritional yeast
- 1 cup dried breadcrumbs or gluten-free breadcrumbs or finely chopped seeds and nuts
- 3 tablespoons cornstarch or arrowroot
- ¼ teaspoon kala namak (optional)
- 4 rice paper spring roll wrappers
Optional for the glaze:
- 2 tablespoons tamari or soy sauce
- 1 ½ tablespoons maple syrup or date syrup
- 1 teaspoon sriracha
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Instructions
- Cook the potatoes: Place the potatoes in a large saucepan with enough water to cover by about 2 inches. Add 1 ½ teaspoons salt. Bring the water to a boil then reduce the heat and simmer the potatoes for about 7 minutes, or until fork tender. Do not overcook them. Drain them before placing them back into the saucepan for 30 seconds to remove excess moisture and dry out. Transfer them to a large bowl.
- Preheat the oven to 375ºF. Line a large baking sheet with parchment paper or a silicone mat. Set aside.
- Cook the tofu and onion: Heat the olive oil or broth in a large saucepan over medium-high heat. Add the onion, tofu, and a generous sprinkle of salt and cook for about 5 minutes, or until the onion is translucent. Add the garlic powder, black pepper, poultry seasoning, and ground mustard and cook another 30 seconds.
- Mash the potatoes with a potato masher or fork until mostly smooth. Add the tofu mixture to the mashed potatoes. Mix in the nutritional yeast, breadcrumbs, cornstarch, kala namak (if using), and salt to taste. Use your hands to incorporate the ingredients until the batter is dough-like in texture.
- Form a large ball with the dough and divide it evenly into two equal parts. Then shape both parts into a roughly oval or oblong shape, like a cooked turkey.
- Cover the dough: Place the turkey onto a nonstick surface. Wet one spring roll wrapper and place it over one tofu turkey. Use your hands to smooth it over the top half. Then flip the turkey over and use a second wet spring roll wrapper to cover the bottom of the turkey. The sides of both rice paper wrappers should overlap so that they stick to one another, covering the dough entirely. Repeat for the remaining dough.
- Bake: Place the tofu turkeys onto the prepared baking sheet and bake for 10 minutes. Meanwhile, make the glaze, if using. Mix the tamari, maple syrup, and sriracha in a small bowl. Adjust to taste, adding more tamari, sweetener, or spice as needed. Use a pastry brush to generously brush the glaze over the top and sides of the turkeys. Bake them for 10 minutes more, and brush again. Continue cooking for about 5 minutes more, or until the rice paper is crispy and browned all over.
- Place the turkeys onto a cooling rack for at least 10 minutes before slicing.
Notes
-
- For even more umami flavor, try mixing a little mushroom powder or vegetable broth powder into the potatoes while mashing. Shop healthy seasonings here.
- For a crispier inside, slice the turkey and place the slices in the oven for a few minutes more.
- See the blog post for more substitutions, as well as make-ahead, storage, and reheating tips.
Nutrition
Calories: 468kcal | Carbohydrates: 71g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 592mg | Potassium: 793mg | Fiber: 10g | Sugar: 8g | Vitamin A: 29IU | Vitamin C: 14mg | Calcium: 119mg | Iron: 5mg
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
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✔️ Storage & Make-Ahead Tips
These simple tips ensure your Tofu Turkey turns out flavorful, sturdy, and easy to slice every time.
Make-Ahead Tips:
- You can prepare the potato-tofu dough up to 3 days ahead. Keep it refrigerated, then wrap in rice paper and bake on the day you plan to serve.
- Alternatively, bake the tofu turkeys fully ahead of time. They hold well in the fridge for 4 days and reheat beautifully.
- Previously frozen tofu works great in this recipe-the texture becomes firmer and more absorbent.
- I don't recommend freezing the fully assembled or baked turkeys; the rice paper does not thaw well.
Storage:
- Let the baked tofu turkey cool completely, then slice it into ½-inch slices so they stay intact.
- Store the slices in an airtight container in the refrigerator for up to 5 days.
- If you've made the dough ahead (before wrapping in rice paper), keep it tightly covered in the fridge for up to 3 days.
Reheating:
- Reheat slices in the oven, toaster oven, or air fryer until warmed through and crisp around the edges.
- In a standard oven, bake at 400ºF for about 15 minutes, flipping halfway.
- For an extra-crispy interior, lay the slices flat on a baking sheet and bake for a few minutes longer.
- Leftovers make amazing sandwiches: pan-fry slices in a splash of olive oil or broth for 2-3 minutes per side and lightly salt as they brown.
🦃 What to Serve This With
Enjoy your gluten-free Tofu Turkey with my healthy Vegan Gravy, low-glycemic Mashed Sweet Potatoes or Roasted Kabocha Squash, healthy Cranberry Sauce, and Quick Pickled Onions for a complete and delicious vegan Thanksgiving dinner.
Add a side like my Easy High-Protein Vegan Lentil Shepherd's Pie - cozy comfort food that also happens to be nourishing.
And for something creamy yet light, serve my High-Protein Vegan Spinach Artichoke Dip as a starter- rich in flavor without feeling heavy.
🙋🏽♀️ Recipe FAQs
How can I make tofu turkey ahead of time?
Yes. You can prepare the potato-tofu dough up to 3 days ahead, or fully bake the turkeys and store them in the fridge for 4-5 days.
Can I make this recipe gluten-free?
Yes. Use gluten-free breadcrumbs and tamari instead of soy sauce.
Can I make one large tofu turkey instead of two small ones?
Yes. Shape the dough into one large oval and use two rice paper sheets to cover it, adding a third sheet if needed to seal the sides. Adjust baking time as needed until the "skin" is crisp and browned.
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Julia Wagner says
I am going to try this and am wondering if you have a vegan gravy recipe you would serve over to of each slice. I thought about a simple mushroom and broth gravy. Any suggestions? Thank you!
Nisha Melvani, RDN says
Yes, I have a great healthy gravy right here: https://cookingforpeanuts.com/vegan-gravy-gluten-free/
Susan says
Hi
Can you store the cooked tofu Turkey in the freezer? I.e. prepare a couple of weeks prior, freeze, defrost in fridge and then heat in the oven?
Thanks
Susan
Nisha Melvani, RDN says
I would not freeze this. You can make the potato-tofu dough up to 3 days ahead and then wrap in the rice paper it the day of baking/serving. Alternatively, you can make it, cook it, and store the baked turkey in the fridge for 4 to 5 days. Reheat in oven, air fryer, or toaster oven. Hope this helps.
Mary says
Hello, this is so clever and looks wonderful. Any ideas for a sub for the nutritional yeast? Thank you.
Nisha Melvani, RDN says
Thank you. I added some substitutions in the substitutions section just now. Hope this helps.
Jess M says
I have made this now two years in a row and have been SO pleased with the results!
This time around, I added more seasonings (I actually bought poultry seasoning this year- and it was worth it instead of making my own) and I cooked the potatoes for longer. Last year I cooked them for the time on the recipe, and it was not enough time.
This is definitely like stuffing texture- but I think it fits perfectly on any thanksgiving plate!
This year I also tried to form the turkey the night before and then cook it the following day. I think this is definitely possible- but if you do this, I would not recommend putting the rice paper on until right before baking. It definitely shrinks a bit in the fridge.
Overall- this is an incredible thanksgiving (or festive) recipe and I will be making it again and again!
Nisha Melvani, RDN says
Thank you so much for your helpful commenting, and sharing all your tips. This will be so helpful for others. Have a wonderful Thanksgiving.
Dee says
Hello and thank you for the recipe. Before I try this for the first time, I would like to know if it is suitable to slice for deli sandwiches? If it is not sliceable, do you think the addition of some agar would help? Or...do you have a recipe for deli slices?
I have seen some other deli slice recipes but they have too much VWG or agar and they look rubbery. Some VWG is ok, but it can get to the point of being too much. Thank you!
Nisha Melvani, RDN says
Hi. Yes this is sliceable! Plus, it is delicious sliced and reheated too!
Kathleen says
This turned out nicely. Thanks! 😋
Nisha Melvani, RDN says
Yay so glad! Thank you.
Chris says
Has anyone had success freezing this?
Deanna says
Can you freeze once made ?
Nisha Melvani, RDN says
I'm not sure how the potato and skin will hold up.
Mary Jo says
Can you prepare everything up until baking ahead of time. Refrigerate overnight and then put rice paper on and bake?
Nisha Melvani, RDN says
Yes!
Connie says
Hi, wondering if I could prepare this the day before and cook the day of? Thanks!
Nisha Melvani, RDN says
Yes! People have enjoyed slicing it before reheating to get each slice even crispier. You can also use an air fryer.
Sunny Alston says
Hi,
I am wondering if I can assemble this a day ahead and bake it day of?
Thanks again...it was delicious when I did a trial run!
Nisha Melvani, RDN says
I'm so glad you enjoyed it. I would bring the filling to room temperature and add the rice paper the day of baking/serving.
Samantha Miller says
I made this last night and the flavor is fantastic! I took a lazy shortcut and used instant potato flakes instead of boiling a potato and it worked great.
Nisha Melvani, RDN says
Great tip!!! Thank you for sharing. I'm so glad you enjoyed it.
Karen says
Made this last night. Interesting recipe that comes together in a short time. My husband and I agree - delicious !! Looking forward to leftovers later today!
Nisha Melvani, RDN says
Thanks Karen. I'm thrilled you enjoyed it. Yes it is a bit unusual but it works:)
Jennifer says
I am so excited!!! This really was easy! The hardest part was buying and gathering ingredients. Thank you!
Nisha Melvani, RDN says
Yay! I'm so happy that you like the recipe. Thank you.
Mike says
Flavor was amazing. Texture didn't come out exactly how I wanted. I was kind of in a rush and I may not have cooked the potatoes long enough or pressed the tofu enough (thinking about freezing it next time), and probably didnt "knead" the final mix well/long enough. Do you wait for the tofu/onion mixture to cool before mixing it in with the potato?
Nisha Melvani, RDN says
Hi. Yes you have to cook the potatoes until just tender for the right texture. You do not have to wait for it too cool but it won't hurt! You can spread it onto a plate to cool quickly and then add it.
Bonny L Saxon says
My sister is allergic to gluten, dairy, AND turkey, which makes the upcoming holiday particularly challenging. I'm going to make this for her so she doesn't feel so left out of the traditional holiday goodies.
Nisha Melvani, RDN says
Wow! Poor thing. I'm glad there will be an option for her now. Thank you.
Laurie says
This is a beautiful “turkey” and tastes amazing! Mine is very soft inside, I’m wondering if I continue cooking it at a lower temp for awhile longer, it will firm up. Either way, it will proudly grace our table, next to the poor feathered fellow most of the other family will eat next week. I’ll next try some of your sides and gravy recipe. Thanks for these wonderful alternatives!
Nisha Melvani, RDN says
Thank you for making it! I'm so glad your enjoyed it. Cook the potatoes until just tender and transfer them back to the empty hot saucepan to dry out. If they are too moist, it will be softer.
Nisha Melvani, RDN says
You can slice it after baking and bake the slices for a few minutes and they get crispy and super delicious!
Carla Jackson says
Is there an alternative to the potato as I can’t have potatoes.
Thanks Carla
Nisha Melvani, RDN says
You can try my other vegan turkey. I have two recipes.
Karen McLain says
The tofu turkey looks exquisitely delicious. Will try making it Thursday. I go to a health store for a lot of things. I can get yeast flakes for a great price. They sell vegan turkeys there for $40.00 each. I can never buy one as it is too expensive. Thankyou so much for sharing this recipe. You are such a jewel.
Nisha Melvani, RDN says
Wow! That's so expensive. You can omit them. Thank you so much for your kind words.
Sunny Alston says
This was fantastic! It made a lovely dinner last night and wonderful sandwiches today. I did add some sesame oil to the marinade. Yummy.
Nisha Melvani, RDN says
I'm so glad you enjoyed it! Have a great week.
Felisa says
I made this tonight to practice for Thanksgiving! I really, really enjoyed it. I had to use fava bean tofu and gluten free bread crumbs due to allergies. The crispy rice paper “skin” and glaze were so good! I think the insides of mine were softer than the recipe would be its extra firm tofu and glutenous breadcrumbs but it was still very tasty. I paired it with a plant based cashew gravy and it was really, really good. Thank you for sharing this recipe for those of us struggling to find a tasty main dish!
Nisha Melvani, RDN says
It makes me so happy to read this. I really wanted to come up with a good-tasting alternative for turkey without using seitan. I'm so glad you enjoyed it. Thank you.
Lindy says
What a great recipe. I will try to make it firmer next time. It was 100% better than any of the products I have bought at Christmas times before. It froze well and then the slices fried up really well. It made a very generous “4” servings and next time I will make one large turkey. Thank you
Nisha Melvani, RDN says
So happy to read how much you enjoyed this turkey! Thank you.