Meet your new holiday hot date: shaved tofu turkey smothered in creamy, savoury gravy. This plant-based roast dinner star is packed with herby, umami-rich flavour, golden edges, and a luscious gravy that’ll have you reaching for seconds (and thirds).

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Inspiration & Ingredients

This tofu turkey is inspired by the classic roast turkey dinner, but we’re giving it a plant-based glow-up. Instead of wrestling with a whole bird, we’re taking a block of extra-firm tofu, shaving it into thin slices, marinating it in a savoury broth infused with poultry seasoning, thyme, sage, and miso, then roasting it until beautifully golden.

And the gravy is the real MVP! Vegetable broth, tahini, garlic, onion, and a touch of miso-inspired savouriness come together to create a creamy, rich sauce that clings to every slice of tofu. A little cornstarch helps thicken everything into that classic gravy consistency.

The result is a comforting, flavour-packed vegan turkey alternative that’s perfect for Thanksgiving, Christmas dinner, Sunday roasts, or any time you’re craving a proper roast dinner without the meat.

Here’s what you’ll need:

Tofu Turkey

1 block (350–400 g) pressed extra-firm tofu
1 tbsp neutral oil, for roasting

Marinade

1/2 cup (120 mL) vegetable broth
1 tbsp white or yellow miso paste
1 tsp tamari or soy sauce
3/4 tsp poultry seasoning
1/2 tsp dried thyme
1/8 tsp ground sage
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp nutritional yeast (optional)

Gravy

1 cup (240 mL) vegetable broth
1 tbsp tahini
1/2 tsp tamari, plus more to taste
1/2 tsp poultry seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1–2 tsp nutritional yeast (optional)
Freshly cracked black pepper, to taste
1/2 tbsp cornstarch mixed with cold water to make a slurry

Why You’ll Love Tofu Turkey

Big roast-dinner energy

Poultry seasoning, thyme, sage, miso, and tamari create a savoury, herby flavour inspired by traditional turkey.

Thin, golden slices

Shaving the tofu creates lots of edges that can brown beautifully in the oven.

That gravy, though!

Tahini adds richness, while garlic, onion, and cornstarch create a smooth, creamy sauce.

Simple ingredients

No specialty vegan meat substitutes required. Just tofu and everyday pantry staples.

Perfect for plant-based celebrations

Whether you’re vegan or just looking to add more plant-based meals to your table, this recipe brings the comfort without the bird.

How to Make Tofu Turkey and Gravy

Instructions

Using the slicing side of a box grater, carefully shave the extra firm tofu into thin, irregular slices, about 2–3 mm thick. A sharp knife works well, or use a vegetable peeler if you want to experiment with extra-thin shavings. Don’t stress if a few slices break. Those little pieces can develop delicious golden edges, too.
In a bowl, whisk together the vegetable broth, miso, tamari, poultry seasoning, thyme, ground sage, garlic powder, onion powder, and nutritional yeast, if using. Whisk until the miso is fully dissolved.
Gently toss the tofu slices in the marinade, making sure they’re well coated. Let them marinate for 15–20 minutes, turning them gently once or twice. Lift the tofu out of the marinade and allow the excess liquid to drip off. Reserve the marinade for the gravy! You’ll use all that savoury goodness later.
In a bowl, combine the vegan mayonnaise, vegan sour cream, lemon juice, salt, finely minced or microplaned garlic, and dried dill. Stir until smooth and creamy.
Give it a taste and adjust the lemon, garlic, or salt to your liking. If you have a few extra minutes, let the sauce chill while the tofu roasts so the flavours have time to mingle.
Preheat your oven to 400°F (200°C). Arrange the marinated tofu slices in a single layer on a parchment-lined baking sheet. Lightly brush or spray with neutral oil to encourage browning.
Roast for approximately 12–18 minutes, flipping halfway through, until the slices develop golden edges but remain tender. Keep an eye on thinner pieces, as they may cook faster. You want golden tofu, not tofu jerky!
While the tofu roasts, add the reserved marinade and vegetable broth to a saucepan. Bring to a gentle simmer and cook for 2–3 minutes.
In a small bowl, whisk the tahini with a few tablespoons of the warm broth until smooth. Stir it back into the saucepan along with the tamari, poultry seasoning, garlic powder, onion powder, nutritional yeast, and black pepper. Whisk well and let the gravy simmer gently.
Stir the cornstarch slurry to recombine, then slowly whisk it into the simmering gravy. Cook for another 1–2 minutes, stirring until the gravy thickens to your desired consistency. Taste and adjust the seasoning as needed. Add a little more tamari for saltiness, black pepper for a bit of bite, or extra broth if the gravy becomes too thick.
Arrange your golden tofu turkey slices on a serving platter and pour that luscious gravy over the top, or serve it on the side for maximum crispy-edge preservation. Finish with a sprinkle of fresh thyme or parsley if you’re feeling fancy!

tips for the Best tofu Turkey

Shave it thin. Aim for slices around 2–3 mm thick. Thin slices give you more surface area for browning and make the finished dish feel more like sliced roast turkey.
Don’t skip the marinade. Miso, tamari, and poultry seasoning build the savoury flavour that makes this recipe more than just roasted tofu.
Let excess marinade drip off. Too much liquid on the tofu can interfere with browning. Reserve every drop for the gravy instead.
Watch the oven closely. Thin tofu slices can go from golden to dry surprisingly quickly. Start checking around the 10-minute mark.
Make the gravy your own. Tahini creates richness, while cornstarch helps achieve a traditional gravy texture. If it’s too thick, add broth a splash at a time.
Keep the tofu separate until serving. If you love those golden edges, spoon the gravy over the tofu just before eating rather than simmering the slices in it.

FAQ

Can I pan-fry the tofu instead of roasting it?

Absolutely! Heat a little neutral oil in a skillet over medium-high heat and fry the slices in batches until golden. Pan-frying gives you excellent browning, although it requires more hands-on attention than roasting.

Can I make the gravy without tahini?

You can, but tahini adds a lovely richness and helps give the gravy body. If you leave it out, you may want to increase the cornstarch slightly and adjust the broth to achieve your preferred consistency.

Why use miso in the marinade?

Miso contributes deep, savoury umami flavour that helps make the tofu taste more like a traditional roast-dinner centrepiece. It also adds saltiness, so taste the finished gravy before adding extra tamari.

Can I make this ahead of time?

You can prepare the marinade and gravy ahead of time and refrigerate them separately. For the best texture, roast the tofu close to serving time. If you prepare the whole dish in advance, the tofu will soften as it sits in the gravy, but it’ll still be delicious.

How should I store leftovers?

Store the tofu and gravy in an airtight container in the refrigerator for up to 3–4 days. Keep them separate if you want to preserve more of the tofu’s texture. Reheat gently on the stovetop or in the microwave, adding a splash of broth to loosen the gravy if needed.

Hop on the Gravy Train

Who says a roast dinner needs a bird to be the main attraction? This shaved tofu turkey brings the herby, savoury goodness, and that creamy tahini gravy makes every bite feel like a little holiday indulgence.

Pile it high with mashed potatoes, load up on the roasted veggies, and don’t be shy with the gravy. After all, life’s too short for dry tofu.

Love this recipe? Check out some of my other popular tofu recipes like Tandoori Tofu, Teriyaki Tofu or Marry Me Tofu! I’d really appreciate if you gave me a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below!

PS: Make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!

Janelle Carss