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Tofu Turkey and Cranberry, Orange and Ginger Sauce



  • 1 package tofu


  • 3/4 cup of water
  • 3 Tbsp soy sauce
  • 3 Tbsp nutritional yeast
  • 1/2 tsp poultry seasoning (or combination of rosemary, sage, summer savory)
  • 1/2 tsp coriander
  • 1/2 tsp onion salt
  • 1/2 tsp garlic powder



  • (if you're pressed for time, use ""shake and bake"") or, 1/4 cup whole wheat or other flour
  • 1/8 cup cornmeal
  • 1/8 cup nutritional yeast
  • 1/4 tsp onion salt
  • 1/4 tsp salt
  • dash black pepper


Cut tofu into 1/4 inch slices and place them in a wide, shallow mixing bowl or shallow baking pan. Place all marinade ingredients in a bowl and whisk them together. Pour marinade over tofu slices, ensuring all slices are covered. Cover and place marinated tofu in refrigerator for several hours or overnight. Make sure to turn slices a couple of times.

When you are ready to cook the tofu, combine the coating mix ingredients in a bowl and stir well with a fork. Preheat oven to 400 degrees. Mist baking sheet with nonstick cooking spray and set aside. Remove each tofu slice, shake lightly to allow extra marinade to drip off and dredge each piece in the coating mix, allowing for total coverage. Arrange tofu on baking sheet. Mist tops lightly with cooking spray (if you wish). Bake tofu for 15 minutes or until bottoms are golden brown. Flip slices over and bake for another 9 or so minutes, until other side is golden brown. Makes 10 or more slices. Serve with mashed potatoes, squash, and cranberry sauce.

Serves 4-5

Cranberry, Orange and Ginger Sauce


  • 3/4 cup / 150g / 5oz sugar
  • 1/2 cup/ 150ml / quarter pint of orange juice
  • zest of 1 lemon
  • 1 tsp fresh grated ginger (or half tsp dried ginger)
  • 2 cups fresh cranberries
  • pinch of salt


Place the cranberries, orange juice and ginger in a pan and simmer for about 10 minutes. Give the berries a mash and add the sugar, zest and salt. Cook gently until all the sugar is completely dissolved. The sauce will thicken up as it cools slightly. Nice served hot or warm with cashew nut roast or tofu turkey.