Stuffed Tofu Turkey: History and Origin
Stuffed turkey is a traditional dish with deep roots in North American cuisine, especially in the United States and Canada, where it is a central element in Thanksgiving and Christmas celebrations. However, with the rise of vegetarian and vegan cooking, alternative recipes have emerged that replace the meat with plant-based ingredients, such as tofu. This type of preparation combines the tradition of stuffed turkey with a healthier and more sustainable approach.
In Latin America, although turkey is not a very common food in most regions, there are variants of similar dishes with diverse stuffings, and it is sometimes simply known as "stuffed turkey" or "tofu stuffing" when it is a vegetarian or vegan version. In countries like Mexico and Argentina, the concept has become popular under names such as "vegetarian stuffed turkey" or "vegan turkey".
This particular recipe adapts the traditional flavors of herbs and typical stuffings from classic turkey, incorporating tofu as a base and offering an alternative for those seeking meat-free options without losing the festive spirit and characteristic flavor of the dish.
How to Prepare Stuffed Tofu Turkey
Ingredients: Firm tofu, sesame oil, onion, celery, mushroom, garlic, sage, marjoram, thyme, savory, salt and pepper, rosemary, celery seeds, soy sauce, Pepperidge Farm herb stuffing, miso, orange juice, mustard.
Mash the tofu or mix it well with your hands.
Make sure there are no lumps.
Line a 12" colander with a damp cheesecloth, letting it hang over the sides.
Add the mashed tofu to the colander covered with the cloth, press down, and cover with the overhanging edges.
Place everything in a large container.
Cover the cloth with a plate that fits inside the colander and place a 5-pound weight on the plate.
Refrigerate and let rest for 2 to 3 hours.
When the time has passed, begin with the stuffing.
Sauté the onions, celery, and mushrooms in the 2 tablespoons of sesame oil.
When they are soft, add the garlic and all the other stuffing ingredients, except the stuffing mix, mixing well.
Stir and cook for 5 minutes.
Add the herb stuffing and mix well.
Take the tofu out of the refrigerator and remove the weight, the plate, and the top part of the cheesecloth.
Hollow out the tofu, leaving a 2.5 cm border on the sides and bottom, placing the removed tofu in a bowl.
Place the stuffing inside the shell and pack it firmly.
Cover with the remaining tofu and press down firmly.
Flip the stuffed tofu onto a greased baking tray, with the flat side down.
Gently press the sides of the "turkey" to give it a more oval shape.
If you wish, at this point you can shape "thighs" with one pound of tofu and place them on each side of the "turkey".
Mix the basting mixture and baste the tofu "turkey" with half of it.
Cover the "turkey" with aluminum foil and bake at 200 degrees Celsius for approximately 1 hour.
Remove the aluminum foil, baste with all the remaining mixture except for a few tablespoons, and return to the oven for 1 more hour or until the "turkey" is golden brown.
Remove from the oven and use the rest of the mixture to baste.
Using at least 2 large spatulas, transfer to a large platter.
Serve with the gravy of your choice, if desired, and cranberry sauce.
