Baked Tofu Turki With Mushroom Gravy & Cranberry Arugula Salad

An easy Thanksgiving meal that is perfect for any Autumn evening! From the upcoming cookbook "The 29-Minute Vegan."

Rating

5 stars (7 reviews)

Keywords

30 Minute Meal, easy AF

Ingredients

2 14 oz blocks extra firm tofu
1/4 cup olive oil
1 tablespoon apple cider vinegar
6 cloves garlic
2 teaspoons poultry seasoning
8 whole thyme sprigs
2 tablespoons tamari (or soy sauce)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup vegetable broth
1/2 teaspoon liquid smoke
3 cups vegetable broth
1/4 cup all purpose flour
1 medium yellow onion
1/4 cup vegan butter or refined coconut oil
10 oz package sliced cremini mushrooms
4 cloves garlic
2 teaspoons poultry seasoning
1/2 teaspoons salt
1/2 teaspoon ground black pepper
8 oz baby arugula
1/2 cup dried cranberries
2 tablespoons olive oil
1 tablespoon champagne vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Steps

Preheat oven to 425 F.
To carve tofu, stand the block on its side. Using a sharp 8-inch knife, slice 8 to 10 diagonal pieces about 1/4 inch thick (but purposefully uneven), starting from the top corner and working your way across. The slices will be a little wonky, but that's the beauty of it, it looks like carved roast! Use every bit, including that corner piece (as seen in the pic).
Combine marinade ingredients on a rimmed baking sheet, including whole thyme sprigs. Smash the garlic and add it in as well. Dredge tofu slices in marinade then place in as single a layer as possible. Bake for 10 minutes. Flip and bake another 10 minutes, dredging in marinade as you flip. It should be crispy on the edges and golden brown.
In the meantime, prepare the gravy and salad.
- Preheat a 2 quart pot over medium heat. Rough chop the onion and saute the onion with a big pinch of salt in the butter for about 5 minutes, until translucent. Add mushrooms, garlic, poultry seasoning, salt and pepper and saute for about 5 more minutes, until mushrooms have released their moisture.
- In a small bowl, mix the flour with about 1 cup of the vegetable broth until well dissolved. Then add the remaining broth and mix.
- Add the broth/flour mix to the pot. Stir often until nice and thickened, about 7 minutes. In the meantime, toss together all salad ingredients in a large mixing bowl. Done!
- Plate everything up, 4 slices of tofu per plate, gravy over the top and salad on the side.

Reviews

Rita on 2025-11-26 (5 stars):
The gravy is the best I've ever had. The tofu was great too. Mine did not turn out as beautiful but it tasted great.I didn't measure any of the marinade ingredients except the broth, so it was much wetter than Isa's. The gravy is phenomenal and so easy to make!
Rita on 2025-11-26 (5 stars):
The gravy is the best I've ever tasted. Wow! Very easy to make and the payoff is phenomenal. The tofu was great too. Mine was not nearly as dry/crispy but I didn't measure anything. Another foolproof recipe! Thank you Isa, you are amazing!
Melanie Daponte on 2025-11-26 (5 stars):
You've done it once again! Longtime fan here. Stumbled upon your FB post re the revamped ppk and intrigued by the image as well as the concept of tofu turkey slices.Vegan for almost 15 years now and kind of over seitan-making so I had to try this. How deceptively simple this recipe is! So much flavor for so little work! And the slices taste even better the second day. Another one for the recipe file box and I will be making this again and again throughout the year! Thank you for all the yummy food and ongoing inspiration. Can't wait for the new book!
Elaine on 2025-11-26 (5 stars):
Loved this simple recipe. Made the Tofu Turki with the Mushroom Gravy and the Cranberry Arugula Salad. Added Maitake mushrooms to the Cremini. Didn’t have potatoes but missed them.
Carolyn on 2025-11-25 (5 stars):
I just did a test run of the smoky turkey before making it for Thanksgiving, and wow this is a winner! The flavors really soak into the tofu and give it a wonderful rich flavor. No bland turkey here! This is a keeper and I’ll be making it throughout the year. I am so relieved to have an easy, delicious, main dish to bring to Thanksgiving. Thank you, Issa!
Morgan on 2025-11-25 (5 stars):
The gravy is so so good!
Karen Redwine on 2025-11-21 (5 stars):
Karen

Baked Tofu Turki With Mushroom Gravy & Cranberry Arugula Salad

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