2 tbsp. sesame oil
1 c. onions, diced
1 c. mushrooms, diced
1 c. celery, diced
2 cloves garlic, minced
1/4 tsp. sea salt
1/4 c. shoyu (like soy sauce)
4 c. whole grain bread, cut into 1/2 inch cubes
1/2 c. parsley
Herbs to your liking

BASTING LIQUID:

1/4 to 1/2 c. sesame oil
2 tbsp. shoyu

MUSHROOM GRAVY
2 tbsp. sesame oil
2 onions, diced
6 c. mushrooms, diced
1 c. whole wheat flour
6 to 7 c. spring water
1/2 c. shoyu

TOFU "TURKEY"
5 lbs. tofu, medium in firmness

Crumble tofu by hand. Line a colander (11 to 12 inch size) with a single layer of moistened cheesecloth. Transfer tofu to colander. Press tofu to flatten and fold edges of cloth over it. Place a plate or other flat object over the surface of the tofu and weight it down with a 5 pound object to press liquid from tofu for 1 hour.

To prepare stuffing, heat oil and saute onion, mushrooms, celery and garlic. Sprinkle herbs over vegetables. Dissolve salt in shoyu and add to pot. Stir, cover and cook until vegetables are done, about 5 minutes. Add bread cubes and parsley, and mix well. Hollow out tofu within 1 inch of colander. Pack in stuffing and cover with remaining tofu. Pat down so surface is flat and firm. Oil a baking sheet and flip filled tofu onto sheet so that flat surface faces down. Remove cheesecloth.

Mix basting liquid and brush tofu. Bake at 400 degrees for about an hour, basting 4 times during cooking.

To prepare gravy, heat oil and saute onion, mushrooms. Mix flour with water and shoyu. Bring to a boil over high heat, stirring often, then simmer over medium heat for 1/2 hour, stirring occasionally.

Transfer tofu to platter. Serve with love and gravy on the side.