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Tofurkey marinade:
3/4 c. water
1/2 c. tamari
1/4 c. olive oil
3 cloves garlic crushed
1 tsp ground sage
1 tsp. ground thyme
1/2 tsp. oregano
1/2 tsp. rosemary

2 lbs firm tofu, drained and cut into this slices

Your favorite vegan stuffing

1. Combine ingredients for marinde and mix well.
2. Place tofu slices in a deep pan and cover with the sauce. Set aside and marinate for at least 30 min. (I let it soak overnight for optimum flavor)
3. Preheat oven to 350. Pile stuffing on a lightly oiled baking pan. Make a net little pile or mound if you prefer. Surround the stuffing with tofu slices, layering them carefully one on top of the other. If they break, no big deal. Completely surround the stuffing and layering until the tofu slices are all gone.
4. Firmly, but gently, with two hands, press the tofu down onto the stuffing and apply pressure so that the stuffing and tofu become one. You can mold them in a turkey shape or any other chape you desire and accent them with carrot drumsticks or other vegetables. Bake uncovered for an hour. You’ll know it’s done when the tofu is slightly golden brown on top.

This recipe was take from the Tofu&Soyfoods Cookery by Peter Golbitz and published by the Book Publishing company in Summertown, Tn