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1
Drain and rinse tofu; in a food processor or blender, process tofu until smooth.
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2
Stir in salt, marjoram, savory and pepper.
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3
Line a sieve with 2 sheets of paper towel and place over an empty bowl.
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4
Place tofu in lined sieve and press against sides to form a deep well in the middle.
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5
Place 2 more sheets of paper towel over tofu and refrigerate for 2 hours.
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6
Meanwhile, in a medium saucepan over medium-high heat combine stuffing mix, 2/3 cup water and margarine.
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7
Bring to a boil; reduce heat to low, cover and simmer for 5 minutes.
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8
Remove from heat; let stand 5 minutes and fluff with a fork.
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9
To the stuffing add bread cubes, sage and 2 tablespoons water.
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10
After tofu has chilled for 2 hours, preheat oven to 350 degrees F (175 degrees C).
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11
With 2 tablespoons of the vegetable oil, grease a baking sheet.
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12
Remove the top layer of paper towels from the tofu.
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13
If necessary, again press tofu against the sides of the sieve to form a well.
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14
Spoon the stuffing mixture into the well and smooth the surface with a spoon.
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15
Invert the tofu mold onto prepared baking sheet.
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16
Remove the remaining paper towel layer and shape the tofu with your hands if it has cracked or lost its shape.
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17
Bake in preheated oven for 30 minutes.
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18
Meanwhile, prepare the glaze by combining barbecue sauce, mustard, orange jam, orange juice, sesame seeds and remaining 3 tablespoons oil.
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19
After tofu has baked for 30 minutes, brush or spoon the glaze over it.
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20
Return to the oven and bake for 20 minutes more.
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21
Broil for 3 to 5 minutes, or until tofu is browned and crispy.
