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Tofurkey is a tofu dish in the shape of a turkey. It's silly but it tastes much better than it sounds. At least you get to say, "And here's the tofurkey," which is sure to bring Christmas giggles to your gathering.


Tofurkey. Photo: Eddie Jim


1.5kg firm tofu (such as Pureland organic tofu, which doesn't need to drain)

1/2 cup chopped rosemary, sage, thyme, basil

1 vegetable stock cube (Massel brand is good)



1 small onion, diced

1 clove garlic

1 carrot

2 sticks celery, diced

1 apple, peeled and diced

1/4 cup chopped parsley, rosemary, sage, thyme, basil

3 cups freshly made breadcrumbs (I freeze crusts and blitz when required)

1/2 cup dried cranberries

1/4 cup chopped pecans (or walnuts or pistachios)

1/3 approx. cup vegetable broth (or water)


80ml balsamic vinegar (or 40ml vinegar, 40ml pomegranate molasses)

1/2 cup red wine

1/3 cup chopped herbs (as above)

1 tsp seeded mustard

salt, pepper, chilli flakes or hot paprika to taste



Blend tofu or mash with a fork until smooth. Mix with herbs, stock concentrate and pepper to taste. Line a colander with muslin or a new Wettex. Place tofu mixture in colander and press into a bowl shape. Tofu should be 2-3cm thick. Keep trimmings to sculpt your tofurkey.

If tofu is dripping wet, you need to let it drain. Fold the cloth over it, fit a small bowl in the centre, then weigh it down with a tin of food. Place in fridge to drain, over a bowl, for at least three hours.

Take dry or drained tofu and place stuffing (see below) in the hole. Form into a half-sphere so that tofu mixture encloses the stuffing. If your tofu is crumbly, you can bind it with an egg or two and a little flour, as required, then reshape. Use tofu trimmings to form legs and wings. Place into greased roasting tin. Coat tofurkey with marinade (see below).

Cook at 170C for 1.5 hours, brushing with marinade every 15 minutes or so.

Whisk ingredients together.

Gently saute onion, garlic, carrot, celery, apple and herbs in oil or butter. Mix with breadcrumbs, cranberries, nuts and broth/water to form a firm but moist stuffing.


This recipe was originally published in M Magazine in The Sunday Age on November 22, 2009. 

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