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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Let me know your thoughts on Easy Tofu Turkey by leaving a ⭐️ rating below or sharing it on Instagram.
Mahafrine Powell says
The simplest yet the most delicious vegan Tofurky. Please try it. Loved every bit of it.
Nisha Melvani, RDN says
Truly grateful for your comment. Thank you so much.
Nicole says
His was soooo good! I also love how easy it is. I decided last minute to make a Thanksgiving meal and I came across this recipe. Even the carnivores loved it! I’m coming back today because it was so good and I need to Italian it asap!
Nisha Melvani, RDN says
I'm thrilled it was enjoyed by everyone. Appreciate you taking the time to let me know. Thank you.
Michelly says
Hi Nicha,
Thank you for sharing your delicious recipes. I can wait to try this one.
I was wondering, since I need to cook for 8 people, would it work quadruplicate the recipe to make a big Tofu Turkey? What do you think?
Many thanks,
Michelly
Nisha Melvani, RDN says
I would stick to smaller ones as you are limited by the size of the rice paper. Also, they will bake more evenly, hold their shape better, and are easier to season and slice.
Kim says
This recipe was delicious and fun with the shaping and use of rice paper. Thank you, Nisha, for sharing these wonderful and fairly easy recipes. I will make this anytime. 🫶🏽🌈
Nisha Melvani, RDN says
So glad you enjoyed this vegan turkey recipe. Thank you for letting me know.
SandyP says
I made this tofu turkey loaf for our dinner today. It was fantastic. We loved it. I plan to reheat a couple pieces for our lunch tomorrow. I'm thinking it would taste good in a sandwich along with toppings.
Thanks for sharing and the inspiration. It really did turn out well.
Nisha Melvani, RDN says
So glad you enjoyed this turkey. Thank you.
Jesse Murphy says
Looks and smells good. Once out of the oven the rice paper seems to have lost its crispness? It was crispy when it came out but now it’s a sticky, soft skin 🙁 any help with that? I basted twice.
Nisha Melvani, RDN says
Hi. Wrapping them once the mixture is cool will help woth this. The moisture of the warm potato tofu filling can soften the paper.
Teena Hagan says
Can you use tofu that has been frozen then unthawed? Or should I used unfrozen tofu? Thank you
Nisha Melvani, RDN says
Yes, you can use previously frozen tofu. Just dry the block well before crumbling.
Natalie says
Delicious!! Thx for sharing your recipe!
Nisha Melvani, RDN says
So glad you enjoyed this turkey. Thank you.
Meg says
My husband and I both really enjoyed this. Initially, I thought it was going to be a little plain, but we were pleasantly surprised how delicious it is. Nisha’s recipes are the best.
Nisha Melvani, RDN says
So happy to read this! I'm glad you found it flavorful. Thank you.
Rebecca Freimann says
Will this work with purple potatoes?
Nisha Melvani, RDN says
Yes! Just don't over-boil them. They should be softened maintain their shape when boiled.
Donny says
Nisha, I've just taken the two tofurkeys out of the oven. I'm par-roasting them in advance of Thanksgiving tomorrow to save on oven space, but I will put the rice paper skins and baste them tomorrow when I reheat them. Five stars for the delicious tofu loaf: It's savory with real depth of flavor. I certainly won't miss turkey 🦃 which is healthier for me and kinder to the turkeys. 😉
I used panko bread crumbs, which worked a great, and added onion powder along with the garlic powder and poultry seasoning. Regrettably, I didn't have nutritional yeast to hand (I'm away from home, celebrating with relatives) so I diced mushrooms and added them into the onion and tofu mixture along with a splash of soy sauce to add some umami. I made sure it was fairly dry so as not to compromise the texture of the loaves, but they've turned out perfectly with a pleasantly firm texture all ready to be enrobed with rice paper tomorrow.
Soy sauce, Sriracha, and a touch of maple syrup can only make things more complex, and I love rice paper skins on loaves like this.
I'm curious: Do you think slices of this would freeze okay? I would love to be able to make ahead, wrap in parchment, and freeze for quick weeknight wraps or something. Even if the texture changes slightly, I might give it a go.
Nisha Melvani, RDN says
Hi. Love the addition of mushrooms. Yours sound wonderful, and yes, wrap them later. I am not sure abut freezing. I have not tried freezing them, but please let me know how it goes. Thank you.
jennifer bacon says
Would this work with cauliflower mash instead of mashed potatoes? Thanks!
Nisha Melvani, RDN says
I believe so, if you drain them well.
Jennifer Clemens says
Can I make this ahead of time and freeze before baking?
Nisha Melvani, RDN says
I am not convinced that it will freeze well. It can be stored in the refrigerator.
Nisha Melvani, RDN says
Hi. I have not tested this as yet.
Jennifer Clemens says
Can I make this ahead of time and freeze before baking?
Nisha Melvani, RDN says
You can certainly make it ahead. 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.
Elizabeth Joseph says
I made it today and it resembled a combination of mash potatoes and stuffing. It is good but next time I will use non chicken flavoring to give the tofu some flavor. Very easy recipe.
Nisha Melvani, RDN says
Non-chicken seasoning works well here. Glad you enjoyed it.
Darina says
I’m not vegan, but I like trying vegan recipes to balance my diet. I have already tried a few of yours recipes and all of them were so delicious. But this one…it’s divine. Thank you for your great work 🙂
Nisha Melvani, RDN says
Awww made my day to read how much you enjoyed this turkey. Thank you for letting me know.
Gabi says
Easy to make and yammy.
Nisha Melvani, RDN says
So glad! Thank you.
tina says
I have a guest this year who can't eat onions-- would this work without? What do you recommend? Onion powder is OK...
Nisha Melvani, RDN says
Yes, that would work. Enjoy.
Trisha Sease says
Looks so fun! I'd love to try this for thanksgiving! Do you think this will work with oat instead of breadcrumbs?
Nisha Melvani, RDN says
Yes, it should.
Carol says
Do you think this would work with Mashed Chickpeas instead of the Potatoes?
Nisha Melvani, RDN says
I believe so, except the skins might make it not bind quite as well. I would cook them until very soft.
Mandy says
This looks delicious! Have you tried freezing the slices? I’d love to have some of this prepped and ready for an easy sandwich filling or protein side.
Nisha Melvani, RDN says
That would work!
colette says
So easy to make and flavorful. Would never have thought to wrap it in a rice wrapper. So ingenious.
Nisha Melvani, RDN says
Awww thank you. Glad you liked the method.