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Delicious Homemade Tofurkey

Servings: 6 to 8 

Cooking and Preparation Time: 1 hour and 45 minutes

Tofu is a vegetarian staple. This gift, introduced to the world by China, with processing methods dating back to the Han dynasty, has sparked the creativity of many, including myself. I fell in love with tofu as a teenager, intrigued by its ability to be a blank canvas. You can marinate it, fry it, sweeten it, salt it, or do all of those things in one recipe. Even though tofu is known as a meat replacement, it is its own entity. Not all vegetarians and vegans care to replace meat with something else; however, most people can appreciate a tasty mock meat. 

Tofurkey, the alternative to turkey seen in the plant-based section of grocery stores, is notorious for its rubbery texture and flavourless taste. But this, too, can be transformed into something mouth-watering if made from scratch. Store-bought versions are often full of fillers and preservatives. A homemade tofurkey won’t contain any harmful ingredients, plus it will taste a lot more wholesome and flavourful. 


2 packs of firm or extra firm tofu

2 tbsp miso paste

¾ cup chickpea flour

1 tsp smoked paprika (optional) 

½ tsp salt, or to taste 

½ tsp pepper, or to taste

4 tbsp nutritional yeast

½ tbsp garlic powder or 3 minced cloves

½ tsp oregano

1 vegetable bouillon cube (organic)

4 cups vegan stuffing 

½ cup of avocado oil or melted vegan butter

1 tbsp soy sauce

1 tbsp tamari


Food processor or blender


Pastry brush

Loaf pan

Baking sheet

Measuring cups and spoons

Ultra-fine mesh strainer or nut milk bag

Parchment paper


  1. Preheat the oven to 350 F. 
  2. Crumble and squeeze the tofu in your hands over an ultra-fine mesh strainer or nut milk bag. Place a bowl underneath the strainer to catch the water. Expel as much water as possible, but don’t spend too much time on this step.
  3. In a food processor, blend the tofu with miso, chickpea flour, oregano, crumbled bouillon cube, salt, pepper, garlic, and nutritional yeast. 
  4. Use parchment paper or a bit of oil to coat the loaf pan. Spread half the tofu mixture into the pan with a spatula and leave a hollow space in the centre for the stuffing. Pack the stuffing tightly by pressing down. Cover with the rest of the tofu mixture using wet hands.
  5. In a small bowl, whisk together maple syrup, avocado oil, and tamari. Glaze the tofurkey with half the maple syrup mixture using a pastry brush. Place pan in the preheated oven. 
  6. Bake for 30 to 40 minutes, then take your baking sheet and line it with parchment paper. Transfer the tofurkey onto the baking sheet and baste the top and sides with the rest of the maple syrup mixture. Pop it back in the oven for another 30 to 40 minutes.
  7. Allow to cool before slicing and serving. 

Josephine Mwanvua | Contributing Writer

Spring 2024

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