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Gluten Free | Vegetarian




  • ¼ cup Bad Apple (and enjoy the rest after finishing the stuffing!)
  • 5 (16 ounce) packages extra firm tofu
  • 1/2 cup sesame oil
  • 1/4 cup tamari
  • 2 tablespoons miso paste
  • 5 tablespoons orange juice
  • 1 teaspoon honey mustard
  • 1/2 teaspoon orange zest
  • 3 sprigs fresh rosemary
  • 3 cups prepared herb stuffing


  • ¼ cup Bad Apple (enjoy the rest as you cook!)
  • 1 red onion, finely diced
  • 1 1/4 cups diced celery
  • 1 cup chopped mushrooms
  • 6 cloves garlic, minced
  • 2 tbsp sesame oil
  • 1/8 cup dried sage
  • 2 tsp dried thyme
  • S & P to taste
  • 1 1/2 tsp dried rosemary
  • 1/4 cup tamari




  1. Line a medium sized, round colander with a cheese cloth and place over the top of a bowl to catch the liquid.
  2. Place the crumbled tofu in the colander with another cheese cloth on top. 
  3. Put a heavy weight on top of the tofu and refrigerate for 2 – 3 hours.


  1. Saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. 
  2. Add the garlic, sage, thyme, salt and pepper, rosemary, ¼ cup Bad Apple and 1/4 cup of the tamari.
  3. Stir well; cook for 5 minutes. Remove from heat.


  1. Preheat the oven to 400℉.
  2. Grease a cookie sheet or lay down aluminum foil for easy clean up.
  3. Combine ¼ cup Bad Apple, 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.
  4. Remove the weight from the tofu and hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl.
  5. Brush the tofu lining with a small amount of the miso seasoning.
  6. Scoop the stuffing into the center of the tofu shell.
  7. Place the leftover tofu on top of the stuffing and press down firmly.
  8. Turn the stuffed tofu onto the prepared cookie sheet with the leftover tofu side of the “turkey” (the flat side) down.
  9. Gently press on the sides of the “turkey” to form a more oval shape. Brush the tofu turkey with 1/2 of the Bad Apple-oil-tamari mixture.
  10. Place the sprigs of rosemary on top of the tofu and cover the “turkey” with foil.
  11. Bake for one hour. 
  12. After one hour, remove “turkey” from the oven and remove the foil.
  13. Baste the “turkey” with the remaining Bad Apple-oil-tamari mixture (reserving 4 tablespoons of sauce).
  14. Return “turkey” to oven and bake 1 hour or until the tofu turkey is golden brown.
  15. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.