Vegan "Tofurkey" With Mushroom Stuffing and Gravy
3.8
(11)
Set aside store-bought faux turkey roasts and place this stunner on your holiday table instead. The vegan loaf is packed with tons of flavor, thanks to miso-infused tofu, a pecan-mushroom stuffing, and a soy-maple glaze.
Recipe information
Total Time
1 hour, 40 minutes
Yield
8 servings
Ingredients
For the tofurkey:
For the gravy:
Special Equipment
Preparation
For the tofurkey:
Step 1
Preheat oven to 425°F. Grease oval pan with oil, then place a 12" strip of parchment lengthwise down center of pan, leaving a 1" overhang.
Step 2
Arrange bread and pecans in a single layer on a rimmed baking tray and bake until bread is light golden brown and dry, about 8 minutes.
Step 3
Heat 2 Tbsp. oil in a large skillet over medium. Cook onion, garlic, and thyme, stirring, until onion is translucent, about 3 minutes. Add mushrooms and cook until just beginning to brown, about 5 minutes. Add celery and cook, stirring often, until mushrooms are cooked through, about 3 minutes more. Transfer mixture to a large bowl; remove thyme sprigs. Add bread and pecans, toss to combine, and set aside.
Step 4
Pour stock and wine into hot skillet and heat over medium-high, scraping up browned bits with a spoon; season with 1 tsp. salt and 1/2 tsp. black pepper. Cook, stirring, until just combined, about 1 minute. Pour over bread mixture, then toss to combine.
Step 5
Whisk soy sauce, maple syrup, paprika, cayenne, 2 Tbsp. oil, and 1/2 tsp. salt in a medium bowl.
Step 6
Break tofu into large chunks. Working in batches, break up tofu with your hands and press down into a towel-lined colander to drain as much water as possible. Bring ends of towel together, gathering tofu into the middle, and squeeze towel into a ball to expel as much water as possible. Transfer tofu to a food processor. Add miso, cornstarch, garlic powder, and remaining 2 tsp. salt and 1/2 tsp. black pepper. Blend until smooth, about 30 seconds.
Step 7
Using an oiled spatula, line bottom and interior sides of prepared pan with two-thirds of the tofu mixture, pressing firmly to create compact 3/4"-high walls. Spoon mushroom mixture into the center and press down firmly. Cover with remaining tofu mixture; smooth surface. (If you have leftover stuffing, bake remaining stuffing in a covered dish separately and serve as a side dish.) Using a pastry brush, brush top generously with soy-maple glaze.
Step 8
Transfer pan to a rimmed baking sheet and bake tofurkey, brushing top with glaze halfway through, until loaf is set and lightly browned, about 30 minutes. Line another rimmed baking sheet with parchment and place over oval pan. Quickly but carefully invert pan to turn out tofurkey onto sheet, using parchment to gently remove from pan. Brush loaf all over with remaining glaze.
Step 9
Heat broiler and broil until a light brown crust forms, 6–7 minutes. Cool at least 10 minutes. Top with parsley and serve with gravy alongside.
For the gravy:
Step 10
Heat 1 Tbsp. oil in a medium saucepan over medium-low until beginning to brown and smells fragrant, about 30 seconds. Cook mushrooms, shallot, garlic, thyme, and bay leaves, stirring occasionally, until mushrooms are tender and beginning to brown, about 5 minutes. Add stock, bring to a simmer, and cook, stirring occasionally, until reduced by half, about 30 minutes.
Step 11
Strain mushroom mixture through a fine-mesh sieve into a large bowl; wipe out pot. Cook flour and remaining 2 Tbsp. oil in pot over medium heat, stirring constantly, until browned and thickened, 5–7 minutes.
Step 12
Add wine, stir to combine, and cook 30 seconds. Whisk in mushroom broth, parsley, 1 1/2 tsp. salt, and 1/4 tsp. pepper and bring to a simmer over medium-low heat. Cook, stirring occasionally, until slightly reduced and thickened, about 10 minutes. Season with salt and pepper.
Do Ahead
Step 13
Stuffing can be made 1 day ahead; wrap tightly in plastic and chill. Gravy can be made 3 days ahead; transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or stock 1 Tbsp. at a time if needed, until smooth, about 5 minutes.
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Reviews (11)
Back to TopI have made this for Thanksgiving and Christmas for the past 2 years and it turns out fabulous everytime! The flavor is great & even the non vegans loved it!!
Jessica Satre
St Paul, MN
11/21/2022
I made this for the second time and with some adjustments, it was tasty. First of all I used low sodium broth and soy sauce and did not add any additional salt. The recipe as written was too salty to eat. I added sage to the mushroom stuffing. Next time I will add more seasonings to the tofu mixture, it was bland. Also, it took about three hours to assemble not "1 hour 20 minutes".
Laurie
Traverse City, MI, USA
11/29/2021
This took some effort but I am happy with the result. Definitely use low sodium for everything - broth and soy sauce, otherwise it comes out too salty. It looks really beautiful with the glaze - it's definitely very tofu-y though so if you don't like tofu you won't like this. Be careful not to make the tofu side walls too thick when you are pressing into the pan, otherwise great recipe and I will definitely be making it again.
Melanie F.
California
11/1/2021
Has anyone tried to freeze this recipe? I’ve made this 4 years in a row for thanksgiving and Christmas but this year I’m having a baby just before thanksgiving and wondered if I could make it ahead and freeze? Love this recipe. I do take some liberties with it such as using a different stuffing recipe but follow the rest closely and love it!
Hannah
Louisville, KY
9/9/2021
After making this dish for others about 3 or so times now, I have some advice I think will help with some of the more criticized aspects of this recipe as well as some things I've notice on my own. First, in regard to the texture/structure, you really have to make sure you strain out as much liquid as possible from your tofu. Ditch the paper towel & strainer and instead use doubled up cheesecloth or another thin but durable food-grade straining cloth. It takes a lot of effort twisting and squeezing that much tofu and is really the most labor-some part of making this dish. I imagine a proper tofu press would work out well, though I haven't tried it personally. Second, I think you have to be extra careful about the salt level in the dish, most store-bought stock has a lot of added sodium, keep that in mind when you piece all these elements together, especially the gravy. Remember, you can always add more later and ALWAYS taste as you go! Third, it may be my opinion, but the glaze clashes a little with the overall identity of this dish (especially the cayenne). A little kick can bring a lot to any dish, but if your goal is a ‘standard’ Thanksgiving/holiday flavor profile, I'd stay clear or go less on the glaze, again taste as you go. As an alternative, a butter & herb mix or oil & herb mix, if vegan. Next, be very careful that when your spreading the tofu mix in the baking dish so that you aren't leaving the bottom too thin. Remember, you are flipping it in the end to broil it, if you didn’t; t make it thick enough initially at the bottom, it will split open when you flip the dish to re-glaze and broil. Finally, in regards to the bland taste, tofu is a flavor absorber, you have to season it the way you would (if not more than) a comparable meat dish. Poultry seasoning or herbs de province, basil, parsley will help impart more flavor. I am also a proponent of using olive oil throughout. Anyway, hope this helps someone else out there or gives someone who's given up on this dish a reason to try again.
Tottoto
Japan
12/2/2019
This recipe fell apart and I can't believe how much time and money I wasted. You should take this recipe down.
tmuszkj
Los Angeles
11/13/2019
I made this recipe exactly as directed and it looked exactly like the photo. Three of us struggled through one slice and we threw the rest away. I am a huge fan of Epicurious recipes but I have to say this was a waste of time and money.
Anonymous
Toronto, ON
11/18/2018
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