Lemon Herb Tofu-Turkey & Stuffing

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Lemon Herb Tofu-Turkey & Stuffing

This year, Thanksgiving feast can also be nutritious and guilt-free!
Here is a fantastic Thanksgiving dinner, served with Garlic Mashed Potatoes or Whipped Sweet Potatoes, and Vegan Creamed Corn Casserole!
Enjoy delicious goodness for the whole family!

Serves 4-6


2 14 oz containers of medium firm organic tofu, mashed well with fork
1 pkg bleach free cheesecloth, trimmed to cover tofu

1/4 cup olive oil
1/4 cup dijon mustard
2 Tbs shoyu (Japanese soy sauce)
juice of 2 lemons
1/4 cup parsley, minced
1/4 cup fresh oregano, minced
1/8 cup chives, chopped
1/8 cup sage, minced
2 cloves garlic, minced
pepper, if desired


4 cups whole wheat bread, cut into cubes (preferably yeast free)
1 onion, chopped
1 pkg sliced mushrooms
1 cup celery, sliced
2 cloves garlic, minced
1 cup carrots,  matchstick
1/4 cup olive oil
1/4 cup shoyu
1/4 cup water
1/2 cup parsley
1 tsp  fresh herbs (used in marinade above)


Preheat oven to 400 degrees.

Line a colander with cheesecloth and press mashed tofu into bottom, fold edges of cheesecloth over tofu and cover with a flat object.
Place something very heavy on top and press for 1 hour to drain any liquid from tofu.

Meanwhile, in a large skillet, heat olive oil over medium flame and saute onion, celery, carrots, garlic and mushrooms until softened.
Stir in 1 tsp fresh herbs and shoyu with water, cover for 5 minutes.
Add bread and parsley and mix well.

Prepare marinade by mixing dijon, olive oil, shoyu and wisk well.
Add lemons, herbs, and garlic.

Prepare a baking pan with small amount of olive oil.

Hollow out tofu and set remaining tofu aside.
Place stuffing in center and cover with remaining tofu.
Carefully lift cheesecloth and turn over onto baking pan, remove cheesecloth.
Spoon just enough marinade over top to cover and place foil over top of pan.
Bake for 30 minutes, remove foil, add a little more marinade and bake another 20-30 minutes, monitoring  so that it doesn’t burn.
Serve hot and enjoy.


  1. I am very pleased you enjoyed it! Yes, I know the tofu can be tricky, but after the first time, you’ll be a pro!

  2. Thank you, Betsey! Your comments are greatly appreciated!

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