Thanksgiving Day Tofu

For the vegetarians and vegans at the Thanksgiving table, this is a centerpiece worth gathering around: a savory tofu loaf wrapped around a classic herb stuffing, baked until sliceable. Think of it as a homemade tofurkey, but better, because you control everything that goes inside.

The clever engineering is in the tofu casing. Blended smooth with arrowroot, agar, and a savory vegetable base, the tofu sets into a firm, sliceable shell that lines the loaf pan and seals in the filling. Agar (a seaweed-based gelatin) and arrowroot are what give it that structure, so don’t skip them.

Inside goes a proper Thanksgiving dressing: onion, celery, and carrot sauteed with garlic, sage, and basil, then tossed with cubed bread, all the cozy, herby flavor of traditional stuffing. You line the pan with tofu paste, press the stuffing in gently without displacing it, then seal it under a final layer of tofu before baking. Cover with foil (kept off the tofu so it doesn’t stick) for a moist, even bake. Let it cool a few minutes before turning out and slicing, so it holds its shape. Serve with gravy and cranberry sauce, just like the real thing.

Kitchen Tips

• Don’t skip the agar and arrowroot. They’re what set the tofu into a firm, sliceable shell.
• Press the stuffing in gently so you don’t displace the tofu lining, then seal the edges well.
• Keep the foil from touching the tofu while baking, or it will stick and tear.
• Let the loaf rest a few minutes before turning out and slicing, so it holds together.

Variations

• Add chopped mushrooms, apple, or chestnuts to the stuffing.
• Use your favorite bread stuffing recipe in place of the one here.
• Season the tofu with poultry seasoning for a more turkey-like flavor.