Take your alpha-gal-friendly Thanksgiving “turkey” to the next level by adding a flavorful stuffing inside the tofu roast. This stuffed version has all the comforting flavors of the holiday while remaining plant-based and alpha-gal-safe. It’s tender and savory with a surprise inside!
Stuffed Vegan Thanksgiving “Turkey”
Servings: 6-8
Ingredients for the “Turkey”:
- 2 blocks (14 oz each) firm tofu, pressed
- 2 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp poultry seasoning (check for vegan/alpha-gal-safe brands)
- 1/4 tsp smoked paprika
- 1/2 tsp black pepper
Ingredients for the Stuffing:
- 1 cup breadcrumbs (gluten-free if needed)
- 1/2 cup vegetable broth
- 1/4 cup diced onion
- 1/4 cup diced celery
- 1 tbsp olive oil
- 1 tsp dried sage
- 1 tsp dried thyme
- Salt and pepper to taste
For the Glaze:
- 2 tbsp maple syrup
- 1 tbsp soy sauce or tamari
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
Instructions:
1. Press the Tofu:
Press both blocks of tofu to remove excess water. Wrap them in a clean kitchen towel, place a heavy object (like a skillet) on top, and let them press for 20-30 minutes.
2. Prepare the Stuffing:
In a small skillet, heat the olive oil over medium heat. Add the diced onion and celery, sautéing until soft, about 5 minutes. Remove from heat.
In a mixing bowl, combine the sautéed vegetables with breadcrumbs, sage, thyme, salt, and pepper. Slowly stir in the vegetable broth until the stuffing is moist but not soggy. Set aside.
3. Make the “Turkey” Base:
Preheat the oven to 375°F (190°C).
In a large mixing bowl, crumble the pressed tofu into small pieces. Add soy sauce, olive oil, onion powder, garlic powder, thyme, rosemary, poultry seasoning, smoked paprika, and black pepper. Mix well until fully combined and the tofu mixture becomes a thick, moldable consistency.
4. Shape and Stuff the “Turkey”:
Lay out a large sheet of parchment paper on a clean surface. Spread the tofu mixture into a rectangle about 1-inch thick.
Place the prepared stuffing in the center of the tofu rectangle, leaving space around the edges.
Carefully fold the edges of the tofu over the stuffing, pressing gently to seal it around the stuffing. Use the parchment paper to help you shape the tofu into an oval or log shape, resembling a roast. Wrap the “turkey” tightly in the parchment, twisting the ends like a candy wrapper.
5. Bake the “Turkey”:
Place the wrapped tofu “turkey” on a baking sheet and bake for 45 minutes, flipping it halfway through to ensure even cooking.
6. Make the Glaze:
While the “turkey” is baking, whisk together the maple syrup, soy sauce, olive oil, Dijon mustard, and apple cider vinegar in a small bowl.
7. Glaze the Roast:
After 45 minutes, remove the “turkey” from the oven and carefully unwrap it from the parchment paper. Brush the glaze all over the tofu “turkey,” coating it evenly.
Return the “turkey” to the oven, uncovered, and bake for another 20-25 minutes, or until the outside is golden brown and crispy.
8. Let It Rest:
Once baked, allow the stuffed tofu “turkey” to rest for 10 minutes before slicing. This helps it firm up for easier slicing.
Serving Suggestions:
Serve your vegan “turkey” with all the classic Thanksgiving sides like mashed potatoes, stuffing, gravy, and cranberry sauce for a complete alpha-gal-friendly feast.
For more alpha-gal-friendly recipes, visit here…
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for the most accurate results.
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