BeansMain DishVegan/Plant based Recipes

Easy Tofu Turkey Loaf

Introducing a delightful and versatile recipe – Easy Tofu Turkey Loaf!

This mouthwatering dish is a fantastic option for vegetarians and vegans, offering a delicious alternative to traditional turkey-based entrées. Made with a flavorful blend of tofu, herbs, and spices, this loaf boasts a satisfying texture and a savory taste that will leave your taste buds craving more.

Whether you’re looking to add variety to your meatless meal repertoire or hosting a vegetarian-friendly gathering, this Easy Tofu Turkey Loaf is sure to impress both herbivores and omnivores alike!

Be sure to check out Beyond The Mask for more delicious recipes like this! Beyond the Mask is a beautiful, full color, recipe book that focuses on tasty ways to fix the foods that boost your immune system with emphasis on using whole foods.

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Easy Tofu Turkey Loaf

Course Beans, Main Course
Cuisine Holiday, plantbased, Vegan, vegetarian
Keyword plant based turkey loaf, vegan holiday casserole, vegan holiday loaf
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 12 Servings
Calories 204kcal
Author Lucia Tiffany MPH


  • 5 lbs. extra firm water-packed tofu
  • 1 Tbs salt
  • ¾ tsp. salt
  • 1 ¼ tsp. dried oregano crushed
  • ½ tsp granulated onion
  • ½ package phyllo dough
  • 1 spray Non-stick coconut spray or non-GMO canola, butter flavored is good

Basting mixture:


  • Mash tofu or mix well with hands. Be sure that all of the lumps are out. Add the salt, oregano and onion and mix well.
  • Place in a large cheesecloth folded into 2-4 layers and wring out all the liquid that you can. Might be as much as a cup. You can weight it and put it in the fridge for a while to drain if you want, but if in a hurry just do the wringing and then place the pressed tofu in a large mixing bowl.
  • Prepare the stuffing.
  • Divide the tofu into two portions.
  • Line a sprayed 10×13 casserole dish with about 6 sheets of phyllo, spraying each layer lightly before placing the next. Overlap them so that there is some extra that hangs over all four sides of the dish.
  • Press ½ the tofu into the bottom of the casserole dish. Should be a layer about ¾ inch thick. Press it firmly to help it hold together.
  • Cover this layer with a good layer of the stuffing, about the same thickness.
  • Put the rest of the tofu in the top layer and press down firmly. Drizzle about ½ of the basting sauce over the top. Make a top crust with the rest of the phyllo sheets, using a pastry brush to bursh lightly with the rest of the basting sauce. Save a bit of sauce for the very top sheet and the next basting during the baking. Use the extra phyllo that overlaps the edge of the dish to make a roll around the top edges like the edge of a crust. Brush all with the basting sauce.
  • Cover the loaf with foil and bake at 400°F. for 1 hour. Remove foil. Baste again and return to oven for one more hour and bake at 350°F. Remove from oven and baste one final time. Allow to cool slightly.
  • Cut slices no thinner than ½-inch thick. Serve with the gravy of your choice and cranberry sauce if you wish. This recipe makes great leftovers and the slices can be fried the next day and used in sandwiches.


Calories: 204kcal | Carbohydrates: 14g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 911mg | Potassium: 319mg | Fiber: 1g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 3mg
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