Tofu Turkey

Line a medium-sized, round colander with cheesecloth or a clean dish towel. Add the crumbled tofu to the colander, then cover the tofu with another piece of cheesecloth. Set the colander over a bowl to catch any excess liquid. Place a heavy object on top of the tofu. Refrigerate the setup, with the tofu and weight, for 2 to 3 hours.

Prepare the stuffing: In a large skillet, sauté the onion, celery, and mushrooms in 2 tablespoons of sesame oil until softened. Add the garlic, sage, thyme, salt, pepper, rosemary, and 1/4 cup tamari. Stir everything together and cook for 5 minutes. Incorporate the prepared herb stuffing and mix thoroughly. Remove from heat.

Preheat the oven to 400°F (200°C). Grease a baking sheet.

In a small bowl, combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard, and orange zest. Stir until well blended.

Remove the weight from the tofu. Hollow out the tofu, leaving a 1-inch thick layer lining the colander. Place the scooped-out tofu in a separate bowl. Brush the inner tofu layer with a little of the miso mixture. Fill the tofu shell with the stuffing. Place the remaining tofu on top and press it down firmly. Flip the stuffed tofu onto the prepared baking sheet, ensuring the flat side (the leftover tofu side) faces down. Gently shape the tofu into an oval form. Brush the stuffed tofu with half of the tamari-oil mixture. Place sprigs of rosemary on top and cover with foil.