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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Colleen says
This quick recipe comes together easily and beautifully with simple ingredients that I had on hand. I made it ahead of time due to limited oven space and it warms up nicely. Leftovers in sandwiches are great.
Nisha Melvani, RDN says
So happy to hear you enjoyed this 'turkey.' Thank you.
Shira says
This was the perfect Thanksgiving recipe! I planned to eat one on that day and save the second for a party the following week. It never made it there as I couldn't resist the ease and flavors. I cut into slices, but it barely made it to frozen before I popped them in the air fryer for the next couple of days!! Loved the crispy skin even more that way!
Nisha Melvani, RDN says
I'm so happy to hear you gave the tofu turkey a try and even enjoyed the leftovers! Thank you for leaving a comment. The skin is so crispy and delicious with the air fryer!
Sandy P says
I was going to just eat the side dishes like I normally do but decided last minute to make this- I am so glad I did! It's quick, delicious, filling and thankfully skips the vital wheat gluten in so many recipes.
Thank you!!! Will definitely make this again and again.
Nisha Melvani, RDN says
So happy you gave it a try! Thank you for letting me know you enjoyed this turkey:)
Sidney B says
My family made this for Thanksgiving. It was our first time trying a homemade "turkey." This recipe blew us away! It will be our forever holiday staple now. It was so simple to put together, and tasted absolutely fabulous!!! I accidently made it into one giant turkey rather than two smaller ones as the recipe calls for, but it turned out great! We also made it the day before so it could be even more flavorful and slice better the next day as one commenter suggested! Thank you!!!
Nisha Melvani, RDN says
I'm so glad it worked as one turkey! Yes, it is much easier to slice the next day so that was smart! Thank you for sharing. This is super helpful.
Capa says
Would it work ok with veggie stock cubes instead of chicken? I can’t find faux chicken cubes where I am
Nisha Melvani, RDN says
Yes, that will be fine!
Ricky C. says
This was pretty good and not too hard to make. I didn't care about crispy skin, so I skipped the spring roll wrappers and it still turned out fine. The texture reminded me of meatloaf - this recipe could probably be easily modified to make a veggie meatloaf. (with different spices, etc.)
Nisha Melvani, RDN says
Yes! So glad you enjoyed it even without the skin. Thank you.
leeondrah says
This tastes great and has a good texture. The ease of making it is a bonus. Thank you for helping my find my new Thanksgiving standard recipe! I'm so happy and relieved.
Nisha Melvani, RDN says
So glad you gave this vegan turkey a try and enjoyed it. Thank you for letting me know.
Sam J says
This is so delicious!!
Nisha Melvani, RDN says
Thank you. I appreciate you taking the time to let me know:)
Maria Ananieva says
Wow!! I don’t usually have lots of time or skills haha . This seemed easy enough for me and it turned out SO GOOD! The way the glaze caramelizes is amazing. Thank you for sharing this with us
Nisha Melvani, RDN says
Makes my day to read this. Thank you for letting me know.
H. Khalsa says
This recipe worked out great! The texture (more sliceable) and the taste was even better the next day. Next time I'll make it the day before.
Thank you 🙂
Nisha Melvani, RDN says
so glad it was enjoyable and easily sliceable!
R-T says
I worry about wheat proteins, so I used a mix of seeds and nuts in place of the breadcrumbs, and substituted tapioca flour for the cornstarch. It was beyond divine! Next time I will have to double the recipe so there are leftovers! Thank you!
Nisha Melvani, RDN says
Great substitutions! I did make it with crumbled walnuts and loved it! Thank you.
Bev says
Just made this for Thanksgiving this year, such an amazing recipe!
Nisha Melvani, RDN says
I feel so grateful to have been a part of your Thanksgiving. Thank you.
Rachel says
This is delicious! Even my mom loved it. I have a bad habit of making new recipes I found for family get-togethers, so I was relieved that everyone enjoyed it. I will definitely make this again. I might make the gravy next time, but it really doesn't need it.
Nisha Melvani, RDN says
So glad it was enjoyed by the whole family. Thank you for leaving a comment.
Wendy Bussiere says
Excellent! Easy to follow recipe. I prepared the "turkeys" the day before and then day of wrapped with the rice paper- soaked in broth rather than water. I didn't follow the baking recipe exactly due to oven space and different temps but it wasn't a game changer - it turned out great, looked good and received lots of compliments. I will definitely make it again.
Nisha Melvani, RDN says
Great idea to use vegetable broth! Thank you!!!
Julia says
Hello Nisha, I made the tofurkey for thanksgiving as a joke, as we never use meat substitutes but just celebrate veg. And wouldn’t you know it, everybody loved it. I only made it BECAUSE it uses no weirdly processed ingredients. It was lovely, is quick to do and will make it again. Thank you for creating this recipe.
All the best from Germany.
Nisha Melvani, RDN says
I feel so honored to have been on your table even if it started as a joke:))) I am glad to have made it to Germany!!! Thank you for trusting in the recipe!
Jessica says
Absolutely loved this recipe! Easy to make and so tasty. I made sure to cut thicker slices and it stayed together perfectly. Thank you so much! Also made your vegan gravy to go with it, again so easy to make and pairs perfectly!
Nisha Melvani, RDN says
Happy it worked out for you! I feel so grateful to have been a part of your Thanksgiving. Thank you.
Jennifer says
Hi! Do you think that your chickpea breadcrumbs would work in this recipe? Curious to try this tomorrow. Thank you for your recipes!
Nisha Melvani, RDN says
Yes! Or crumbled walnuts.
Carol says
Hi,
Thanks very much for this recipe. I made it yesterday with Rice & Peas, Gravy and Vegetables and it tasted delicious. However, I did note that if I tried to slice it into smaller slices it would crumble.
I believe my consistency was right and I ensured that when I removed it from the oven I waited approximately 10 minutes before slices.
Please can you advise what I need to do, as I would like to make this again on Christmas day.
Nisha Melvani, RDN says
Hi. I am so glad you enjoyed it. I would not slice it too thinly- no less than about 1/2-inch-thick per slice. The type of potato used will determine how much it crumbles. Waxy potatoes hold best.
Katia Hansen says
Can you clarify the potato comment? The recipe calls for Russet which are starchy potatoes but this comment says waxy are best.
Can't wait to try this recipe!
Nisha Melvani, RDN says
Russets are easier to mash and work with to form the turkey but waxy will be less crumbly in the end product and are less starchy.
Ann Mench says
Could I bake this in a loaf pan or baking dish and omit the rice paper?
Nisha Melvani, RDN says
You could but it likely won't brown much. I would baste it even without the rice paper.
Debbie says
I made this the day before Thanksgiving , oh my gosh this was the best it feed myself and my husband 2 dinners and one lunch. It was the best I followed the recipe except the one ingredient that's optional. I did add rubbed sage to the gravy, and made my own broth. I didn't use the rice paper for the crispy "skin" don't want a "skin". This taste like mashed potato, dressing, and turkey in all-in-one. We will fix this offten and it's easy and not expensive. I can't thank you enough for this recipe. You got to try this!
Nisha Melvani, RDN says
Awww such a lovely comment. I like it without the skin too! Your meal sounds delicious. Appreciate you taking the time to leave a comment. Thank you.
Lisa P says
This looks delicious! Would this freeze well? It’s just me in my household and I’d never eat both before spoiling.
Nisha Melvani, RDN says
Hi. I suggest making the turkey, slicing it, and freezing the slices with parchment paper between them so they do not stick.
Kelly says
Hi is it best to use chilled tofu or tofu that has been frozen and defrosted? I wondered if the frozen tofu would give it a more meatier texture....
Nisha Melvani, RDN says
I would not as I have not tested this. It may not hold as well.
Rachel says
I actually used tofu that I had frozen and it was perfect!
Nisha Melvani, RDN says
Great to know! Thank you for sharing that!
Eva says
This recipe was very tasty!
Do you have any recommendations for making it crispy, though? I used the rice paper and basted it - followed exact instructions (even left it in 15 minutes longer than you called for) and the rice paper never crisped up.
Would love to try again so I appreciate your help!
E
Nisha Melvani, RDN says
Hi, Make sure the rice paper is not overly wet and brushing with a little oil gets it crispier. Add the rice paper before baking. Do not refrigerate with paper before baking it.
Audrey Houston says
Hi. I'm wondering if the breadcrumb can be substituted with a whole grain such as farrow, barley or oats.
Nisha Melvani, RDN says
I have not tested this with a grain but whole grain breadcrumbs work.
Carol says
Hi,
If I make one large Turkey, do I need to bake it for longer?
Nisha Melvani, RDN says
I would make 2 instead because of the size of the rice paper and more consistent internal cooking.
Cheska says
Hello, i want to do it, but i can’t consume gluten. Do you have any alternatives for breadcrumbs?
Nisha Melvani, RDN says
You can pulse some walnuts instead! Just pulse enough for crumbles to form and not a flour.