Vegetarian Tofu “Turkey” Pockets

This is a guest post from a new contributer Erica. Erica lives in Hawaii with her husband and two sons and eats a Lacto Vegetarian diet.

Erica will be sharing her vegetarian Thanksgiving recipes with us for those of you who are interested in trying something new this holiday. 


The Thanksgiving main course in my house has come a long way since I have become a vegetarian. My attempt at substituting the much admired turkey has at times been successful and not so successful. Needless to say it has kept things interesting.

Instead of turkey, I have made dishes as simple as a sage infused baked tofu, to a slightly more laborious stuffed tofu mold. The Vegetarian Tofu “Turkey” Pockets presented here are my husband’s favorite, and according to him are not made enough!

The Tofu “Turkey” Pockets provide a unique twist on plain old tofu by incorporating yuba strips. Yuba, also known as dried bean curd, is soy whey produced from boiling soy milk. Yuba is a popular meat substitute in vegetarian/vegan cuisine. Yuba comes in a dry form and is usually rehydrated with water to make it more pliable.

Nowadays, yuba has been more readily available in regular grocery and health food stores. If you can not find it there, take a look at your local Asian grocery store and if all else fails, search the web. If you are looking to boost your protein, calcium and iron intake in an animal friendly way yuba will provide!

Vegetarian Tofu “Turkey” Pockets Serves: 5-6 people (2 per person)


  • 1 recipe “Simple & Nutritious Holiday Stuffing
  • 3 (1 lb.) blocks Chinese Firm Tofu
  • ½ cup soy sauce
  • 2 Tbsp. water
  • 16 large sheets of Yuba (dried bean curd); soaked until pliable. Be careful not to oversoak.
  • 1/2 cup melted butter 


  1. Make one recipe of “Simple & Nutritious Holiday Stuffing” and preheat oven to 350 degrees F

  2. Cut 1 lb. blocks of tofu into fourths. Cut across the width of the block

  3. Mix together soy sauce and water in a rectangular pan.

  4. Soak both sides of the tofu in the soy sauce/water mixture. Depending on the size of your pan you may have to soak the tofu in batches.

  5. Gently create a pocket by making a slit on one end of the soaked tofu. Insert a sharp knife on one of the thin edges leaving ½ inch of uncut space on the other 3 ends.

  6. Carefully stuff a few spoonfuls of stuffing into the pocket.

  7. Wrap the tofu pockets like a package with a sheet of yuba. You may need to use a toothpick to secure the wrap.

  8. Steam the pockets for 10 min. (if you are short on time or want to simplify you can skip this step. You will then have to bake the tofu at 425-450 degrees F being sure to baste with the melted butter)

  9. Place the pockets on an oiled cookie sheet and baste them with some of the melted butter.

  10. Bake at 350 degrees for 15-20 minutes or until the yuba begins to crisp and turn golden brown. Baste 2 or 3 times with the melted butter while they are baking.

Recipe created by Erica P. for personal use only. May not be reproduced, reprinted or distributed for without prior permission.