Every year for Thanksgiving, it gets a little tricky to make a main that is perfect for everyone, and that’s where this Thanksgiving tofu comes in. As a pescatarian, I know I have options, but I also recognize that there are so many plant-based eaters who are looking for a version of Thanksgiving tofu & vegetarian gravy that really hits the same spot that turkey does. It’s tradition, you know?
So this recipe is packed with the same herbs and spices you’d find in your favorite Thanksgiving turkey, and I paired it with a vegetarian gravy that is equal parts umami, acidic, rich and sweet. Sure, this is a little more work than you’d think for a tofu recipe, but in the end, it’s insanely worth it.
Table of contents
So first, let’s talk about the breading of this tofu
This tofu’s secret sauce is that you make the breading coating yourself. Sage, rosemary, sourdough and a liberal amount of spices is what gives this tofu a nice, rich, autumnal flavor that just screams Thanksgiving. Here is everything you’ll need for the breading coating:
- 3 slices day-old sourdough bread, or one cup breadcrumbs of choice
- 1 handful fresh sage leaves, stems cut off
- 2 sprigs of rosemary, stems removed
- 1/2 tsp each thyme, garlic powder, fennel seeds, rosemary, nutmeg
- 3/4 tbsp Diamond Crystal kosher salt use half if using another brand
- 2/3 cup cornstarch
- 2/3 cup plant-based milk of choice
Tips & tricks when breading this tofu
Ok, so I am not going to lie, breading this tofu can be a task. Here are my tips and tricks for when you embark on your breading-your-tofu journey:
- Make sure your bread crumb mixture is as fine and dry as possible. The smaller the pieces, the better the adhesion!
- First dip your tofu lightly in the cornstarch, dust it off a bit and make sure there are no cornstarch chunks, that means it’s at the best level for absorbing the plant-based milk and clinging to the breadcrumbs!
- Similar to the cornstarch, don’t dunk the tofu in the plant based milk for too long – too much saturation will actually cause the breadcrumbs to fall off – it’s a backwards science, but when you do it in real life, you’ll see what I mean!
How to fry this tofu
Frying has quickly become my favorite thing, and these tofu pieces come together relatively quickly. First what you’ll want to do is get your oil to 350°F, then it’s just a matter of placing the pieces in gently and letting them sizzle for 2 minutes before flipping. Only flip once, that will make it a very easy and quick cooking process!
Ingredients you’ll need for the herby salad and the vegetarian gravy
The best friends to this vegan Thanksgiving recipe are the salad and the gravy – it’s what makes this Thanksgiving tofu really shine. Here is everything you’ll need to make the other pairings:
For the vegan gravy
- 1/4 cup soy sauce
- 2 tbsp tomato paste
- 3 tbsp granulated sugar
- 1/4 tsp each of garlic powder, ginger powder
- 1/2 lemon for juicing
For the herb salad
- 3 cups red leaf lettuce or friseé
- 1/2 cup fresh mint
- 1/2 cup fresh parsley
- 1/2 cup fresh basil
- 1/2 lemon for juicing
- Olive oil & flakey salt to taste
How to bring this vegetarian Thanksgiving tofu together
Once your tofu is fried, all that’s left is to prep the remaining components. Here is the best way to bring everything together:
- In a small sauce pan, add the soy sauce, tomato paste, sugar and garlic and ginger powder. Let this come to a soft boil, whisking constantly. Immediately remove it from the heat and squeeze in the lemon juice to thin out the sauce. This sauce is better as glossy and thin, not thick like a traditional gravy!
- Toss together all the ingredients for the herby salad – season with salt, olive oil and lemon as needed.
- To plate, add the tofu to each plate, drizzle with the gravy, and serve with a large helping of the leafy salad. Enjoy!
Looking for other vegan and vegetarian Thanksgiving options?
I have some great recipes on the site! Here are a few people love:
Crispy Sage Tofu
Acorn Squash Rice with Nutmeg & Toasted Herbs
Brussel Sprout Salad with Anchovy Tahini & Za’atar Chickpeas
And that’s everything for this Thanksgiving tofu recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Ingredients
- 15 oz. firm tofu, one packaged, drained and pressed lightly
- 3 slices day-old sourdough bread, or one cup breadcrumbs of choice
- 1 handful fresh sage leaves, stems cut off
- 2 sprigs rosemary, stems removed
- 1/2 tsp each thyme, garlic powder, fennel seeds, nutmeg
- 3/4 tbsp Diamond Crystal kosher salt, use half if using another brand
- 2/3 cup cornstarch
- 2/3 cup plant-based milk of choice
- 1-2 cups sunflower oil, or your preferred oil for shallow frying
For the vegan gravy
- 1/4 cup soy sauce
- 2 tbsp tomato paste
- 3 tbsp granulated sugar
- 1/4 tsp each of garlic powder, ginger powder
- 1/2 lemon for juicing
For the herb salad
- 3 cups red leaf lettuce or friseé
- 1/2 cup fresh mint
- 1/2 cup fresh parsley
- 1/2 cup fresh basil
- 1/2 lemon for juicing
- Olive oil & flakey salt to taste
Instructions
- Pat out the excess moisture in the tofu. Cut it into 3 even rectangular pieces.
- In a high powered blender or food processor, combine the sage, bread pieces and spices. Pulse until you get an even breadcrumb. Season this mixture with salt and pepper to taste.
- Put the breadcrumbs in a large shallow dish, put the cornstarch in a similar dish and the milk in a bowl. This is your breading station.
- Using one hand for the wet ingredients and one for the dry, first coat each piece of tofu in cornstarch. Then dunk it quickly in the plant-based milk, and then coat it in the breadcrumb mixture. When each piece is coated to your liking, set to the side.
- Put a skillet on medium heat and add the oil. You want the oil to be about 1 inch deep in the skillet. Wait until the oil is hot enough to shallow fry, about 350°F.
- To test when your oil is hot enough, put a tester piece of breading in the oil. If it sizzles upon contact, the oil is ready.
- Use tongs to place 1 piece of tofu in the skillet at a time. Cook for 2-3 minutes on each side, or until golden and crispy. Remove the tofu with your tongs and place the pieces on a paper towel lined baking sheet to drain any excess oil.
- In a small sauce pan, add the soy sauce, tomato paste, sugar and garlic and ginger powder. Let this come to a soft boil, whisking constantly. Immediately remove it from the heat and squeeze in the lemon juice to thin out the sauce. This sauce is better as glossy and thin, not thick like a traditional gravy!
- Toss together all the ingredients for the herby salad – season with salt, olive oil and lemon as needed.
- To plate, add the tofu to each plate, drizzle with the gravy, and serve with a large helping of the leafy salad. Enjoy!
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