Recipe from America Goes Vegan!


This dish is sure to be a hit for Thanksgiving, or any time! It’s a family favorite that can help form new traditions. It’s delicious served with the other recipes listed in the Holiday Menus section.

(Serves 15–about 4 pieces each)

3 16-ounce packages extra firm tofu, drained (see note below)

2 tablespoons red wine vinegar (or your favorite vinegar)

¼ cup tamari, soy sauce or Bragg’s Aminos

2 tablespoons Tracy's REAL Foods Chicken Free Seasoning

2 tablespoons mirin (rice wine), your favorite sherry or 1 teaspoon coconut sugar

1 teaspoon Italian seasoning

½ teaspoon each onion and garlic powder

½ teaspoon salt (optional) 

3 tablespoons nutritional yeast

¼ cup nutritional yeast

black pepper, to taste


  1. Lightly oil a large baking dish (Corningware or glass casserole dish).
  2. The night before, or early in the day (if possible), slice the drained and pressed firm tofu into irregular, triangular pieces to resemble turkey pieces. Place the pieces in the prepared pan. About 20 pieces per pound of tofu, so 60 pieces total.
  3. Mix together the remaining ingredients and pour the sauce over the tofu. Push the tofu that is sticking out down gently into the sauce to coat well with the sauce.
  4. Cover and marinate for a few hours (or in the fridge overnight if you have time).
  5. Preheat the oven to 375° F.
  6. Cover and bake for 45–60 minutes, removing and stirring about halfway through, leaving uncovered for the remaining cooking time.
  7. If you want it browned even more, place the pieces on a cookie sheet and toast at 400° F. for about 5–10 minutes, but be careful you don’t dry it out too much.
  8. Serve with Cauliflower Mashed Potatoes, or a cooked grain and some greens, for a complete meal.


Tofu brands vary widely in their firmness. The firmest brands are usually shrink- wrapped and not stored in tubs of water. Extra firm tofu is very dense, so marinating longer, and letting it sit in the hot marinade after cooking, can help infuse the flavor. Brands that are stored in water are usually not very firm and should be cut in half horizontally, drained and pressed gently, and wrapped in a dish towel with a light weight on top to help get excess water out, for better texture.






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