Tofu Not-A-Turkey

6 lbs. firm tofu

For the Cornbread Stuffing:
1 cup diced onion
1 cup diced celery
1 Tbsp. sesame oil
1/2 tsp. sage
1/2 tsp. thyme
1 tsp. parsley
Salt and pepper to taste
3 cups cubed whole wheat bread
2 cups cubed corn bread
1/2 cup vegetable broth
1/2 cup walnuts or pecans (optional)

Basting Liquid:
1/2 cup sesame oil
1/4 cup soy sauce

For the Gravy
1 onion, diced
2 Tbsp. oil
1 cup sliced mushrooms
5 Tbsp. flour
2 cups vegetable broth
1/2 cup soy sauce
1/2 cup water

• One hour before cooking, mash the tofu and pack it 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 jar on top of a bowl or small plate.
• To make the stuffing, sauté 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 degrees 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 the tofu with 3/4 of the sesame oil and soy sauce mixture, cover with foil and bake for 1 hour. Remove the foil, baste again with the remaining basting mixture, return to the hot oven, and bake uncovered for 20 minutes or until golden. Transfer to a serving platter and serve with gravy.
• For the gravy sauté the onion in the oil until soft.
• Add the mushrooms and sauté for 1 minute more. Shake the flour, broth and water together in a jar and add this to the onions and mushrooms. Mix in the soy sauce and stir over medium heat until thick.

Makes 20-24 servings