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Baked Turkeyless Vegan Stuffing with Poultry-Spiced Tofu, Apples, and Pecans

This stuffing recipe has been a staple at every turkey dinner since meeting my husband (of 10 years!) so many moons ago. Every Christmas or Thanksgiving, as we entered my mother-in-law's home, we'd catch the sweet smell of it baking in the oven. Thank you, Esther Wearing, for sharing your take on this Betty Crocker Apple Raisin Dressing! And for allowing us to add our plant-based twist with our Epic Turkeyless Tofu.

Baked Turkeyless Vegan Stuffing with Poultry-Spiced Tofu | Serves 12


  • 1 package Epic Turkeyless Tofu chunks, Organic, 350g
  • 1/4 cup butter (vegan or conventional)
  • 1 large onion, finely chopped
  • 2 stalks celery, chopped
  • 2 granny smith apples, chopped
  • 2 Tsp dried rubbed sage
  • 1 Tbsp finely chopped fresh thyme
  • 1 Tbsp finely chopped fresh rosemary
  • Salt & pepper to taste pepper
  • 1 french baguette, cut into 3/4" cubes
  • 1 cup dried cranberries
  • 1 cup chopped pecans or walnuts
  • 2 1/2 cups veggie broth (in lieu of homemade, we love the Seasoned Vegetable Base by Better than Bullion)
  • 2 eggs or 1/3 cup plant-based egg replacement


    1. Heat oven to 325°F. With butter or oil, lightly grease a 13x9-inch glass baking dish
    2. In a large non-stick pan, melt butter over medium-high heat. Brown onion, celery, and Epic Turkeyless Tofu; about 10 minutes
    3. Add apples, sage, thyme and rosemary; cook another 3 minutes and season with S&P
    4. In a large bowl, combine the stovetop tofu mixture, baguette, raisins (or cranberries), pecans (or walnuts). Add broth and eggs; mix well. Transfer to the baking dish.
    5. Bake 60 minutes until golden. Serve & enjoy