Tofu "Turkey" With Stuffing

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   ["Mash tofu or mix well with hands. Be sure that all the lumps are out. Line a 12"" colander with wet cheesecloth overlapping the sides. Add the mashed tofu to the colander, press down to center and close cheesecloth over top the tofu. Transfer the whole thing, including colander to a large bowl. Place plate overtop the tofu ball, and put a 5 pd weight on top of the plate to compress the tofu and initiate draining of liquid through the colander into the bowl. Let sit in fridge for 2-3 hrs so water can drain from the tofu. Begin stuffing: saute the onions, celery, mushrooms and 2 Tbsp. of the sesame oil in a large pot. When soft, add the garlic and remaining stuffing ingredients, except the stuffing mix, combine well. Stir and cook for 5 minutes. Add herb stuffing and mix well. Remove tofu from fridge and take off weight. Uncover tofu. Hollow out tofu to within 1"" of the sides and bottom, placing the tofu in a bowl. Place the stuffing inside the shell and pack in firmly. cover with the remaining tofu and pat down firmly. Turn stuffed tofu onto a greased baking sheet, flat side down. Gently press on sides of ""turkey"" to achieve a more oval shape. If desired at this point, you may mold drumsticks out of the 1 pd of tofu, and place on each side as mock legs. Mix up the basting mixture and baste ""bird"" with half of it. Cover with foil, and bake at 400 degrees for 1 hour. Afterward, remove foil, baste with remaining basting mixture except for a few Tbsp. of it. Return to oven for 1 hour more, or until the ""turkey"" is golden. Remove from oven and use rest of basting mix on top. Gently transfer to large plate. Serve with the gravy of your choice, and, if you wish, cranberry sauce."]

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