Tofu "Turkey"

INGREDIENTS

5 blocks extra firm tofu
2 tsp vegan poultry seasoning (or more to taste)
1/4 - 1/2 cup fresh chopped herbs (such as savory, rosemary, sage, basil, or bird blend herbs)
2 cubes vegetable bouillon crumbled well
Salt and pepper
Vegetarian stuffing

Marinade:
1/4 cup balsamic vinegar
1/4 - 1/2 cup red wine
1/4 cup chopped fresh herbs (same as you used in tofu)
1 cube vegetable bouillon dissolved in a couple tablespoons of hot water
Salt and pepper to taste
1 tsp Dijon mustard or stone ground mustard
A sprinkle of red pepper flakes (optional)

DIRECTIONS

Blend tofu in blender or food processor until lumps are gone. Transfer to a large bowl and stir in herbs, poultry seasoning, crumbled bouillon cube, and salt and pepper.

Line a medium-sized, round-bottomed colander with one layer of cheese cloth or a clean dish towel. Put the tofu mixture in colander and fold remaining cheese cloth over the top. Place the colander on a plate (to catch excess water being squeezed out) and put a heavy weight on top of the tofu. Put in the fridge and press for at least 2 to 3 hours, or overnight if possible.

Make the marinade by whisking all the ingredients together in a small bowl or blending in a blender. Adjust spices as desired.

After pressing and with the tofu still in the colander, scoop out the centre, leaving about an inch of tofu around the edges. Place your stuffing in the cavity. Put some of the tofu mixture you scooped out over the stuffing and press down firmly.

Flip the formed "turkey" on to an oiled cookie sheet, use the excess tofu to form the turkey legs and wings for an added turkey look. Brush the whole turkey with the marinade.

Cook at 350 degrees Fahrenheit for about 1.5 hours brushing with marinade about every 15 minutes.