Published: by Nisha Melvani, RDN · This post may contain affiliate links · 29 Comments
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An easy Tofu Turkey (or Tofurkey) recipe that's healthy, vegan, and tastes incredible. This faux turkey even has a crispy skin! The flavorful tofu-potato filling is made with a blend of seasonings that stays true to the taste of Thanksgiving. Plus, this recipe can be made gluten-free and oil-free.
this RECIPE
Prepare to impress your guests with this incredible plant-based turkey. This tofurkey is a creative and compassionate twist on the traditional Thanksgiving centerpiece.
Enjoy your gluten-free Tofu Turkey with my healthy Vegan Stuffing, Roasted Vegetable Salad, and Easy Pickled Shallots for a complete and delicious vegan Thanksgiving dinner. These four recipes can be made ahead of time.
This recipe was inspired by my Easy Vegan Turkey recipe and pairs well with this 6-Ingredient Gluten-Free Vegan Gravy on my site.
Jump to:
- 👩🏼🌾 Ingredients
- 📖 How to Make Tofu Turkey
- 🥔 Substitutions
- 💡 Expert Tips
- 🙋🏽♀️ Recipe FAQs
- 🍽 Related Recipes
- 👩🏽🍳 Made This Recipe?
- 📖 Recipe
- 💬 Comments
👩🏼🌾 Ingredients
- Extra-firm tofu
- Russet potatoes
- Breadcrumbs
- Onion
- Cornstarch or arrowroot
- Nutritional yeast
- Poultry seasoning
- Black pepper
- Garlic powder
- Mustard powder (optional)
- Kala namak (optional)
- Rice spring roll wrappers
- Tamari or soy sauce (optional for glaze)
- Maple syrup (optional for glaze)
- Sriracha (optional for glaze)
See the recipe card for quantities.
📖 How to Make Tofu Turkey
Preheat the oven to 375ºF.
Step 1. 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.
Step 2. Use your hands to break the tofu into small crumbles.
Step 3. 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.
Step 4. Mash the potatoeswith a potato masher or fork until mostly smooth.
Step 5. 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.
Step 6. Form a large ballwith 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.
For the Tofu Turkey Skin:
Step 7. 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 tofu turkey over and use a second wet spring roll wrapper to cover the bottom of the tofu 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.
Step 8. 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. Use a pastry brush to generously brush the glaze over the top and sides of the tofu 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 tofu turkeys onto a cooling rackfor at least 10 minutes before slicing. Reheat the slices in the oven as needed. Place them on a baking sheet, cook for about 15 minutes, and flip them over halfway.
🥔 Substitutions
- Kala namak - omit as needed
- Mustard powder - omit as needed
- Olive oil - use vegetable broth instead for oil-free
- Breadcrumbs - use gluten-free breadcrumbs for gluten-free
- Soy sauce - use gluten-free tamari instead for the glaze for gluten-free
See this high-protein vegan turkey on my website!
💡 Expert Tips
- Make sandwiches with leftover turkey: Let it cool completely before cutting it into one-half-inch slices. Then fry the slices in a squirt of olive oil over medium heat for about 2 to 3 minutes on each side, slightly salting them while cooking.
- Storage: Slice the tofu turkey into ½-inch-thick slices. Refrigerate the slices in an airtight container for up to 5 days.
- To reheat: Preheat the oven to 400ºF. (Optional: Brush both sides of the turkey slices with olive oil.) Bake the tofu turkey for about 15 minutes, or until heated through, flipping them over halfway.
- To make one large tofu turkey instead: Form one large oval shape (similar to a cooked turkey) with the dough. Wet one spring roll wrapper and place it over the top. 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. If the sides of both rice paper wrappers do not overlap so that they stick to one another, cut a third wrapper in half. Wet one-half piece and place it over the gap so that the entire tofu turkey is covered. Repeat with the other half-piece of the wrapper as needed.
🙋🏽♀️ Recipe FAQs
What sides go well with vegan turkey?
Tofu turkey pairs well with traditional vegan stuffing, cranberry sauce, vegan gravy, roasted vegetable salad, and vegan pies for dessert.
Can you buy a tofu turkey?
Tofurkey brand sells a variety of vegan tofu turkey roasts made from tofu and vital wheat gluten. These are not gluten-free.
Can I make tofu turkey ahead of time?
Yes! This Tofu Turkey recipe can be made up to 3 days beforehand and refrigerated in an airtight container. Reheat in the microwave or oven.
- Healthy Cranberry Sauce Recipe
- Best Vegan Stuffing Recipe
- Vegan Roasted Cauliflower Recipe
- Vegan Roasted Vegetable Salad
👩🏽🍳 Made This Recipe?
Leave a review for my easyTofu Turkey and share your creation with me onInstagram. It makes my day to see you recreate my recipes.
I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.
📖 Recipe
Tofu Turkey (Tofurkey)
Nisha Melvani
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.)
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Vegan
Servings 4 people (makes 2 small turkeys)
Calories 531 kcal
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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
- 1 teaspoon garlic powder
- 1 teaspoon finely ground black pepper
- ¾ teaspoon poultry seasoning
- ½ teaspoon mustard powder (optional)
- 2 tablespoons nutritional yeast
- 1 cup dried breadcrumbs or gluten-free breadcrumbs
- 3 tablespoons cornstarch or arrowroot
- ¼ teaspoon kala namak (optional)
- 4 rice paper spring roll wrappers
Optional for the glaze:
- 2 tablspoons tamari or soy sauce
- 2 tabelspoons maple 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. 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
- Make sandwiches with leftover turkey: Let it cool completely before cutting it into one-half-inch slices. Then fry the slices in a squirt of olive oil over medium heat for about 2 to 3 minutes on each side, slightly salting them while cooking. Use to make turkey sandwiches.
- Storage: Slice the tofu turkey into ½-inch-thick slices. Refrigerate the slices in an airtight container for up to 5 days.
- To reheat: Preheat the oven to 400ºF. (Optional: Brush both sides of the turkey slices with olive oil.) Bake the tofu turkey for about 15 minutes, or until heated through, flipping them over halfway.
Nutrition
Calories: 531kcal | Carbohydrates: 79g | Protein: 28g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 422mg | Potassium: 1038mg | Fiber: 10g | Sugar: 3g | Vitamin A: 18IU | Vitamin C: 18mg | Calcium: 122mg | Iron: 6mg
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Tried this recipe?Let me know how it was!
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Reader Interactions
Comments
Kathleen
This turned out nicely. Thanks! 😋Reply
Nisha Melvani, RDN
Yay so glad! Thank you.
Reply
Chris
Has anyone had success freezing this?
Reply
Deanna
Can you freeze once made ?
Reply
Nisha Melvani, RDN
I'm not sure how the potato and skin will hold up.
Reply
Mary Jo
Can you prepare everything up until baking ahead of time. Refrigerate overnight and then put rice paper on and bake?
Reply
Nisha Melvani, RDN
Yes!
Reply
Sunny Alston
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!
Reply
Nisha Melvani, RDN
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.
Reply
Samantha Miller
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.Reply
Nisha Melvani, RDN
Great tip!!! Thank you for sharing. I'm so glad you enjoyed it.
Reply
Karen
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!Reply
Nisha Melvani, RDN
Thanks Karen. I'm thrilled you enjoyed it. Yes it is a bit unusual but it works:)
Reply
Jennifer
I am so excited!!! This really was easy! The hardest part was buying and gathering ingredients. Thank you!Reply
Nisha Melvani, RDN
Yay! I'm so happy that you like the recipe. Thank you.
Reply
Mike
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?Reply
Nisha Melvani, RDN
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.
Reply
Bonny L Saxon
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.
Reply
Nisha Melvani, RDN
Wow! Poor thing. I'm glad there will be an option for her now. Thank you.
Reply
Laurie
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!Reply
Nisha Melvani, RDN
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.
Reply
Carla Jackson
Is there an alternative to the potato as I can’t have potatoes.
Thanks CarlaReply
Nisha Melvani, RDN
You can try my other vegan turkey. I have two recipes.
Reply
Karen McLain
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.
Reply
Nisha Melvani, RDN
Wow! That's so expensive. You can omit them. Thank you so much for your kind words.
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Sunny Alston
This was fantastic! It made a lovely dinner last night and wonderful sandwiches today. I did add some sesame oil to the marinade. Yummy.Reply
Nisha Melvani, RDN
I'm so glad you enjoyed it! Have a great week.
Reply
Felisa
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!Reply
Nisha Melvani, RDN
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.
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