- 5 blocks firm or extra-firm tofu, well pressed
- 2 tbsp fresh chopped sage
- 1 tbsp fresh thyme, minced
- 1 tbsp fresh rosemary, minced
- 1 tbsp vegetable broth powder
- 2 tbsp poultry seasoning
- 1/4 cup balsamic vinegar
- 1/3 cup red wine
- 2 tsp Dijon mustard
- 2 tbsp soy sauce
- approximately 2 cups prepared vegetarian stuffing, any kind
Add the tofu to a large mixing bowl, and stir in the fresh chopped sage, thyme, rosemary, vegetable broth powder and poultry seasoning, stirring well to combine.
Line a colander with cheesecloth or a thin towel. Place the tofu in the colander, and layer of cheesecloth or a thin towel on top. Place a weight on top of the towel to gently press the tofu. Place on a plate or towel and chill for at least 3 hours.
Once the tofu is chilled and firm, scoop out the tofu in the middle, creating a hole or a well, and leaving about 1 1/2 inches of a tofu "shell" in the colander.
Gently pat your stuffing into the "well", then gently press the extra tofu on top.
Carefully invert your tofu turkey onto a lightly greased baking sheet.
Whisk together the balsamic vinegar, red wine, Dijon mustard and soy sauce, and baste or brush the tofu generously.