Mama Gleaton’s Tofu Turkey With Dressing

5.0 (1 reviews)

For the Tofu Turkey:
2 lbs. extra-firm tofu

For the Cornbread:
2 cups self-rising cornmeal (try Tendabake brand)
1 1/4 cups soy milk
Egg Replacer equivalent to 1 egg
1/4 cup vegan vegetable shortening or margarine

For the Dressing:
Cornbread (see recipe)
1 loaf white bread
3/4 cup chopped onion
3/4 cup chopped celery
2 Tbsp. egg replacer
1 tsp. salt
Parsley, sage, garlic, pepper, salt, and onion powder, to taste
3 vegetable or faux-chicken bouillon cubes
4 cups hot water
1/4 cup olive oil

For the Tofu Turkey:
• Press the water out of the tofu, leaving some moisture so the tofu turkey won’t be dry.
• Freeze overnight and thaw in the refrigerator.
• Slice in half, creating 2 thin rectangles.
• Place in a greased casserole dish.
<i.For the Cornbread:
• Preheat the oven to 400ºF. Grease a small casserole dish.
• In a large bowl, mix all the ingredients until smooth.
• Pour into the casserole dish and bake for 25 to 30 minutes.
For the Dressing:
• In a large bowl, crumble the cornbread. Crumble the white bread into the bowl until you have equal amounts of cornbread and white bread.
• Add the onion, celery, egg replacer, salt, and seasonings. Mix thoroughly with your hands.
• Dissolve the bouillon cubes in the hot water. Add the olive oil. Pour over the bread mixture and mash with a potato masher until completely mixed. The mixture needs to be very moist and even a little bit soupy. Pour over the tofu and bake at 375°F for about 1 hour, or until the top is lightly browned.

Makes 8 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind