Instructions: * Orig was 1 tbsp sesame oil

** orig was 2 tbsp oil

Yield: 20 to 24 servings

One hour before cooking, mash the tofu and pack into a colander lined with cheesecloth or a clean towel. Place the colander over a large bowl to catch the liquid from the tofu. Weigh it down with a heavy object such as a can or a jar on top of a plate. To make the stuffing, saute the onion and celery in the sesame oil. Mix the seasonings into the cubed bread.

Combine everything, adding enough vegetable broth to moisten. Add nuts if desired. Preheat the oven to 400 F. Press the tofu with your hands to form a hollow center, fill with the stuffing mixture, and press down. Flip the tofu onto an oiled baking sheet. Remove the towel or cheesecloth. Baste with the sesame oil and soy sauce mixture, cover with foil, and bake for 1 hour. Remove the foil, baste again, return to the hot oven, and bake 1/2 to 1 hour, or until golden. Transfer to a serving platter, and serve with gravy.

Gravy:
Saute the onion in the oil until soft. Add the mushrooms and saute for 1 minute more. Shake the flour and broth together in a jar, and add this to the onions and mushrooms. Mix in the soy sauce, and stir over low heat until thick.

NOTES : Jessica Dadds, VRG Administrative Assistant, suggested this recipe and said, "I made this for my family and they couldnt believe it was vegan. Everyone wants me to make it again this year for Christmas Dinner. You may want to make the cornbread, since it is rather hard to come by in stores. I also added rosemary (the same amount as the sage and thyme) and it added a nice flavor to the turkey."

Note that the nutritional analysis assumes that only 1/2 of the basting liquid is actually consumed.

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