- 5 packages extra-firm water packed tofu
- 2 tsp. ground dried thyme
- 2 tsp. rubbed sage
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/4 tsp. ground cayenne pepper
- 1/4 c. McKay’s chicken style seasoning
- 1 tsp. salt
- 1 1/4 tsp. salt
- 2 large potatoes, peeled and cut into 1″ cubes
- 1/2 c. unsweetened almond milk
- 1 large onion, diced
- 1 package Tofurky Kielbasa, shredded or torn into small pieces
- 2 c. fresh mushrooms, chopped
- 3/4 c. pecans, coarsely chopped
- 2/3 c. cooked brown rice
- 1 tsp. salt
- 4 tsp. McKay’s chicken style seasoning
- 2 slices whole wheat bread, torn into small pieces
- 2 Tbsp. Better than Bouillon no-chicken base
- 2 Tbsp. water
- 2 Tbsp. canola oil
- For Turkey: Drain tofu and squeeze out excess water. Process in batches in a food processor until smooth, then place in a large bowl.
- Add the seasonings and mix well. Wet a cheesecloth and wring it out. Line an oval colander with the damp cheesecloth and smooth out any wrinkles.
- Place the tofu inside the colander and press it into the sides and bottom.
- Cover the tofu with the edges of the cheesecloth and place the colander on a plate. Place a plate on top of the tofu and press it down slightly.
- Put a heavy object on a plate to help squeeze the excess water through the cheesecloth. Place in a refrigerator overnight.
- For Stuffing: Place potatoes in a medium-size stockpot and cover with water. Add ¾ teaspoon salt and cook until tender.
- Drain water from potatoes and mash with a potato masher. Add the remaining ½ teaspoon salt and the almond milk and mix well. Set aside.
- Place the onion in a large skillet that has been sprayed with non-stick cooking spray. Saute over medium-high heat until clear.
- Add the Kielbasa and the mushrooms and sauté until mushrooms are tender.
- Add the remaining ingredients, including the mashed potatoes. Mix well to combine. Set aside.
- To assemble the turkey: Remove the tofu from the refrigerator and drain water from the plate on which you placed the colander. Remove the weight and the top plate.
- Using a large spoon, scoop out some tofu from the center, leaving at least 1-2 inches on the sides and bottom.
- Fill the hollow with the stuffing and top with the scooped out tofu. Smooth out the surface to make it level.
- Place a baking sheet large enough to cover the colander opening on top of the colander.
- Holding tightly, slowly invert colander onto the baking sheet so that the turkey drops gently onto the dish. Slowly remove the cheesecloth.
- Spray the top of the turkey with non-stick cooking spray. Place in an oven that has been preheated to 375 and bake for 15 minutes.
- Spray with the non-stick cooking spray again, reduce heat to 350 and bake for 1 hour.