This easy tofu turkey roast is perfect for the holidays! Made with seasoned tofu mixed with chickpea flour, then basted and baked into a firm and meaty loaf. Easily make this vegan roast gluten-free, by filling it with cauliflower stuffing or any gluten-free stuffing that you wish.

A tofu turkey loaf in an oval baking dish with some taken out so you can see the filling.

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This dish is easy to make by simply blending tofu with seasonings and a vegan egg substitute made from chickpea flour. When the rehydrated chickpea flour bakes it becomes super firm and binds the blended tofu together.

People love my vegan seitan turkey recipe that has been on the blog for the last year, but my gluten-free readers have been asking me how to make a gluten-free vegan turkey too. I tried a bunch of different methods, but it wasn’t until I combined my chickpea omelet recipe with seasoned tofu, that the recipe baked up with a great firm texture.

If you are gluten-free, you can also make my whole roasted cauliflower with tahini dressing.

🧾 Ingredients and substitutions

  • Tofu – I use super firm high protein tofu that comes in a vacuum-sealed package. If you can’t find the high-protein tofu, you can use 2 1/2 packages of extra firm tofu that have been very well pressed. This is the base of the “turkey” if you want a soy-free option, check out my vegan turkey recipe made from seitan.
  • Broth – I like to use Not Chick’n Broth for flavor and to rehydrate the chickpea flour. (You can also use water or vegetable broth.)
  • Chickpea Flour – this is the binder that will hold your loaf together and give it a meatier texture. This can’t be swapped out with anything else.
  • Light Olive Oil – or any neutral-flavored oil to oil the baking pan and to keep the tofu moist. (optional) Feel free to leave it out, I just find the tofu to be dryer tasting without it.  However, I do highly recommend using some oil in the basting liquid to brown the top of your tofu turkey.
  • Poultry Seasoning – for flavor. You can swap this out for ground sage if you want.
  • Bragg’s Liquid Aminos – for flavor. You can also use Tamari or soy sauce. (note- regular soy sauce is not gluten-free.)
  • Nutritional Yeast – for flavor.  (optional)  There is nothing that replaces its umami flavor, but if you don’t have it, you can leave it out.
  • Garlic Powder – for flavor.
  • Onion Powder – for flavor.
  • Oregano – for flavor in the basting liquid. You can swap this out for thyme and/or rosemary if you like.
  • Fresh Ground Pepper – for flavor in the basting liquid.

🔪 Helpful tools

Food Processor – for blending the tofu with the broth mixture. You will need a large-capacity food processor or do it in smaller batches.

Baking Dish – I like to use my oval-shaped 8 x 12-inch baking dish. You could also use a loaf pan.

🥄 How to make tofu turkey

Step 1 – Preheat the oven to 375° F (190° C).

Make the stuffing

Step 2 – Make the stuffing for the filling of your tofu roast. Use vegan stovetop stuffing or cauliflower stuffing to make it gluten-free.

Make the binding mixture

Step 3 – In a large measuring container, add 3/4 cup chickpea flour, then slowly stir in 1 cup vegan broth and mix it until smooth. Add 3 tablespoons nutritional yeast, 2 tablespoons oil, 1 tablespoon Bragg’s Liquid Aminos, 4 teaspoons poultry seasoning, 3/4 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder then stir well again and let it sit for 5 minutes.

A large measuring cup filled with chickpea flour, broth and spices that has been mixed together.

Blend the tofu and the binder

Step 4 – Drain 2 (16 oz) blocks of high-protein tofu, break them into pieces, and put them into a large food processor. (If you are using extra firm tofu, use 2 1/2 (14 oz) packages and press it very well to get out all possible liquid.)

Step 5 – Once the broth and chickpea mixture has sat for at least 5 minutes, pour it over the tofu in the food processor. Blend on high for about 2-3 minutes scraping the edges frequently until it’s very well incorporated.

A collage of 2 images showing tofu in a food processor before and after the binding liquid has been poured over it.

Assemble your tofu turkey

Step 6 – Oil the bottom of a baking dish, then spoon out half of your tofu mixture into the dish and flatten it out smoothly.

Step 7 – Place 1 1/2 cups of cooked stuffing mounded up in the center of the dish leaving about an inch around the edges.

Step 8 – Cover the stuffing with the remaining tofu mixture and smooth it out with a silicon spatula.

A tofu turkey being assembled with stuffing in the middle and covered over with more tofu mixute.

Make the basting liquid

Step 9 – Mix together 1/2 cup broth, 2 tablespoons oil, 1 teaspoon Bragg’s Liquid Aminos, 1 teaspoon oregano, and 1/4 teaspoon black pepper, and pour about half over the tofu turkey.

Bake the tofu turkey

Step 10 – Bake uncovered at 375° F (190° C) for 45 minutes, then take it out of the oven and baste with the remaining basting liquid. Put it back in the oven for an additional 40 minutes.

Step 11 – Allow the tofu turkey to cool for about 15 minutes before slicing.

👩🏻‍🍳 Pro Tips

  • You can eat this tofu turkey the first day, but I think that it tastes even better after it sits overnight and the flavors are allowed to blend. For this, you have 2 choices…
    1. You can make the tofu mixture a day ahead and keep it covered in the fridge for a day or two until you are ready to baste and bake it.
    2. Fully bake the “turkey” a day ahead then brush it with a little oil and reheat it in the oven at 350° F for about 20- 25 minutes until warm.
  • I know that you bake this roast for a long time and it may look done, but please bake it for the full 1 hour and 25 minutes. It is a large loaf and the chickpea flour needs to be baked fully or it will have a funny aftertaste.
  • Feel free to cut the recipe in half and bake it in a loaf pan instead.
A close up of the top of a vegan turkey made from tofu after it has been basted and baked.

🍞 Make it gluten-free

The tofu portion of this dish is naturally gluten-free as long as you use gluten-free soy sauce. To make this roast gluten-free, simply use my cauliflower stuffing recipe in the center of the tofu loaf. You can also use my easy vegan stovetop stuffing recipe with gluten-free breadcrumbs.

🥡 Storage and reheating

Refrigerate – The tofu turkey fridge for up to 5 days in a sealed container.

Freeze – You can freeze leftover tofu turkey, but the tofu changes texture when it’s frozen, so it will have a slightly grainy texture.

Reheating: Brush your tofu roast with a little oil and reheat it in the oven at 350° F for about 20- 25 minutes until warm.

A gluten-free vegan tofu turkey with stuffing in the middle baked in a blue baking dish.

🌟 More holiday recipes

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Tofu turkey recipe

A tofu turkey roast with stuffing in the middle in a blue baking dish.
Diet
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4.86 from 7 rating

Tofu Turkey

Yield: 8
Prep: 20 minutes
Cook: 1 hour 25 minutes
Total: 1 hour 45 minutes
Author: Monica Davis
A vegan turkey made with tofu and chickpea flour seasoned to taste like turkey and baked into a holiday loaf.
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Ingredients

  • 1 1/2 cups cauliflower stuffing , or any stuffing of your choice
  • 2 (16 oz) packages super frim high protein tofu

Binding Liquid

Basting Liquid

  • 1/2 cup broth
  • 2 tablespoons light olive oil, or other neutral-flavored oil
  • 1 teaspoon Bragg's Liquid Aminos
  • 1 teaspoon oregano
  • 1/4 teaspoon fresh ground pepper

Equipment

Instructions
 

  • Preheat the oven to 375° F (190° C).

Make the stuffing

  • Make the stuffing for the filling of your tofu roast. Use vegan stovetop stuffing or cauliflower stuffing to make it gluten free.

Make the binding mixture

  • In a large measuring conatiner, add 3/4 cup chickpea flour, then slowly stir in 1 cup vegan broth and mix it until smooth. Add 3 tablespoons nutritional yeast, 2 tablespoons oil, 1 tablespoon Bragg's Liquid Aminos, 4 teaspoons poultry seasoning, 3/4 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder then and stir well again and let it sit for 5 minutes.

Blend the tofu and the binder

  • Drain 2 (16 oz) blocks of high protein tofu and break it into pieces and put it into a large food processor. (If you are using extra firm tofu, use 2 1/2 (14 oz) packages and press it very well to get out all possible liquid.)
  • Once the broth and chickpea mixture has sat for at least 5 minutes, pour it over the tofu in the food processor. Blend on high for about 2-3 minutes scraping the edges frequently until it’s very well incorporated.

Assemble your tofu turkey

  • Oil the bottom of a baking dish, then spoon out half of your tofu mixture into the dish and flatten it out smooth.
  • Place 1 1/2 cups of cooked stuffing mounded up in the center of the dish leaving about an inch around the edges.
  • Cover the stuffing with the remaining tofu mixture and smooth it out with a silicon spatula.

Make the basting liquid

  • Mix together 1/2 cup broth, 2 tablespoons oil, 1 teaspoon Bragg's Liquid Aminos, 1 teaspoon oregano, and 1/4 teaspoon black pepper and pour about half over the tofu turkey.

Bake the tofu turkey

  • Bake uncovered at 375° F (190° C) for 45 minutes, then take it out of the oven and bast with the remaining basting liquid. Put it back in the oven for an additional 40 minutes.
  • Allow the tofu turkey to cool for about 15 minutes before slicing.

Notes

  • You can eat this tofu turkey the first day, but I think that it tastes even better after it sits overnight and the flavors are allowed to blend. For this, you have 2 choices…
    1. You can make the tofu mixture a day ahead and keep it covered in the fridge for a day or two until you are ready to baste and bake it.
    2. Fully bake the “turkey” a day ahead then brush it with a little oil and reheat it in the oven at 350° F for about 20- 25 minutes until warm.
  • I know that you bake this roast for a long time and it may look done, but please bake it for the full 1 hour and 25 minutes. It is a large loaf and the chickpea flour needs to bake fully or it will have a funny aftertaste.
  • Feel free to cut the recipe in half and bake it in a loaf pan instead.
Serving: 6oz, Calories: 366kcal, Carbohydrates: 46g, Protein: 14g, Fat: 13g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 723mg, Potassium: 314mg, Fiber: 2g, Sugar: 9g, Vitamin A: 129IU, Vitamin C: 1mg, Calcium: 49mg, Iron: 2mg
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