Tofu “Turkey”

Course Lunch, Main Course, Main Dish
Cuisine Macrobiotic
Keyword health cooking, macrobiotic, tofu
Servings 8 people


Tofu “turkey”

  • 1.2 kg organic tofu preferably firm
  • 2 -3 tbsp of chopped fresh herbs: thyme,oregano, rosemary, sage, basil
  • 2 tbsp soy sauce
  • 2 tbsp rice syrup
  • salt and pepper

Stuffing Seasoning

  • 1 tbsp sage
  • 2 tsp each of dried marjoram, thyme, rosemary
  • 2 tsp ground celery seeds
  • 2 tsp ground black pepper

Herbed Bread stuffing

  • Makes 2½ -- 3 cups
  • 1 - 2 tbsp olive or sesame oil
  • ½ cup onions diced
  • ½ cup mushrooms diced
  • ½ cup celery diced
  • 1 large clove of garlic pressed or minced
  • sea salt and pepper
  • ½ - 1 tbsp stuffing seasoning or just add your favourite herbs sage, thyme and rosemary
  • 2 tbsp natural soy sauce
  • cups bread of your choice cut in 1-2cm cubes or crumbled
  • Water
  • ¼ cup parsley chopped
  • handful of mixed nuts well chopped

Basting liquid

  • 2 tbsp light vegetable oil
  • tbsp natural soy sauce


  • Drain and then mash tofu until crumbly. Add in remaining Tofu Turkey ingredients. Mix together with your hands until thoroughly combined. Set aside ¼ of the tofu mixture. Line a colander with a cheesecloth. Press tofu into bottom and sides of colander, 1-2cm thick, creating a hollow centre. Pat down firmly along the sides and allow any remaining liquid to drain off.
  • Prepare the stuffing seasoning by mixing the ingredients well.
  • Heat the oil in a frying pan and sauté the vegetables. Sprinkle seasoning, including salt and soy sauce, over the vegetables. Stir, cover and continue to cook until vegetables are soft, about 5 minutes. Add bread cubes or crumble, parsley and mix well. If bread cubes are very dry add a bit of water. Cover and let it steam for a little longer. Add the chopped nuts.
  • Preheat the oven to 400 F, 200 C Gas 6. Fill the centre of the tofu bowl with stuffing. Place the reserved tofu on top and press to seal in the stuffing. Use any excess tofu from the sides to help cover the stuffing as well.
  • Cut a circle out of ovenproof paper the same size as the colander. Press the paper circle onto tofu mixture. Flip the tofu turkey onto a lightly-oiled baking sheet so the flat surface faces down. Remove the cheesecloth.
  • Mix the basting ingredients and brush the tofu with half of this liquid. Cover the tofu with an ovenproof bowl bigger than the shaped tofu or with aluminium foil. Bake in the hot oven for ½ hr. Removed the cover or foil and baste again. Return the tofu turkey to the oven to bake uncovered until the “skin” outer layer becomes golden brown, about 40 minutes more, basting again halfway through.
  • To serve, transfer your Tofu Turkey onto a serving plate and garnish with cranberries and herbs such as parsley or sage. Serve the gravy on the side.

Wild or mixed Mushroom Gravy

Use a mixture mushrooms, such as chanterelle, shiitake, crimini and regular mushrooms to create this tasty gravy. Portobello mushrooms are not recommended because they give too dark a hue to be attractive.


  • 1 tbsp olive or sesame oil
  • 1 onion diced
  • 3 cups mixed mushrooms sliced
  • 2-3 tbsp kuzu arrowroot or 1 tbsp cornflour
  • 2 cups of water approximately
  • 4 cm piece kombu
  • Soy sauce or Tamari to taste


  • In a large saucepan heat the oil and sauté onions and mushrooms.
  • In a small bowl, whisk the kuzu or arrowroot with some of the water and mix well.
  • Add the remaining water, kombu and soy sauce into the pan, bring to a boil and simmer until mushrooms are tender, about 10 minutes.
  • Stir the kuzu/arrowroot mix into the pan and cook uncovered for another 5 minutes, stirring occasionally. You might need to adjust the consistency, either adding more water if too thick or more kuzu/arrowroot if too runny.
  • Serve in a jug alongside the Tofu Turkey.