TOFU TURKEY WITH STUFFING

Turkey:
* 5 pounds of firm tofu
* 1 pound of tofu for the drumsticks - optional

Stuffing:
* 2 tablespoons toasted sesame oil
* 1 large onion, chopped fine
* 1 and 1/3 cup celery, diced (about 4 stalks)
* 1 cup mushrooms, finely chopped
* 3 to 4 cloves garlic, minced
* 1/4 cup sage (may use 1/8)
* 2 teaspoons marjoram
* 2 teaspoons thyme
* 1 teaspoon winter or summer savory
* salt and pepper to taste
* 1 teaspoon rosemary
* 2 teaspoons celery seed
* 1/4 cup soy sauce or tamari
* 3 cups Pepperidge Farm Herb Stuffing

Basting mixture:
* 1/2 cup toasted sesame oil
* 1/4 to 1/3 cup soy sauce or tamari
* 2 tablespoons miso
* 2 tablespoons orange juice
* 1 teaspoon vegan mustard of choice

Mash tofu or mix well with hands. Be sure that all of the
lumps are out. Line a 12 colander with wet cheesecloth over
lapping the sides. Add the mashed tofu to the cloth covered
colander, press down and cover with the overlapping sides.
Place the whole thing in a large bowl. Cover the cheesecloth
with a plate that fits inside the colander and place a 5 pound
weight on the plate. Refrigerate and let sit for 2 to 3 hours.

When time is up, start the stuffing. Saute the onions, celery
and mushrooms in the 2 tablesoons sesame oil. When soft, add
the garlic and all the rest of the stuffing ingredients, except
stuffing, mixing well. Stir and cook for 5 minutes. Add herb
stuffing and mix well.

Remove tofu from fridge and take off weight, plate and top of
cheesecloth. Hollow out tofu to within 1 inch of the sides and
bottom, placing the tofu in a bowl. Place the stuffing inside
the shell and pack in firmly. Cover with the remaining tofu
and pat down firmly. Turn stuffed tofu onto a greased baking
sheet, flat side down. Gently press on sides of turkey to
achieve a more oval shape. If desired at this point, you may
mold drumsticks out of one pound of tofu, and place on each
side of the turkey.

Mix up the basting mixture and baste tofu turkey with half of
it. Cover the turkey with foil, and bake at 400 degrees for
about 1 hour.

Remove foil, baste with all the remaining mixture except a few
tablespoons and return to oven for 1 hour more, or until the
turkey is golden. Remove from oven and use rest of basting
mix. Using at least 2 large spatulars, move to a large plate.
Serve with the gravy of your choice, if you wish, and cranberry
sauce.

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