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.)
Servings: 4 people (makes 2) small turkeys)
Calories: 468kcal
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
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
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- 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
