5 pounds medium firm tofu
1/2 cup sesame oil (no substitutes)
1/4 cup tamari
5 tablespoons veggie chicken seasoning
4 tablespoons brewers yeast
1 tablespoon Braggs Aminos (or substitute soy sauce)
3 tablespoons sage or turkey seasoning
10 to 15 cups dressing

Mash tofu well. (For optimal results, blend a firm Chinese style tofu with a smaller portion of Japanese style, such as Mori-Nu Firm.) Mix tofu with all ingredients except tamari, sesame oil and dressing. Line an 11-inch colander with a single layer of moistened cheesecloth. Transfer tofu to colander. Press tofu to flatten, and fold edges of cheesecloth over it. Place a cake tin or other flat object over the surface of the tofu and weigh it down with a heavy object (about 5 lbs) to press the liquid from the tofu.

After the tofu has drained for 1 hour, hollow out to within 1 inch of the colander. Fill the cavity with your favorite stuffing. Pack in stuffing and cover with the remaining tofu. Pat down so surface is flat and firm. Oil a roast or turkey pan, place pan over colander, and flip over so that flat surface of filled tofu faces down. Remove cheesecloth.

Mix sesame oil and tamari to use as a basting liquid. Baste tofu with liquid. Bake covered at 400 degrees F for 1 hour.

Remove cover, baste, and return to oven to bake uncovered until top becomes golden brown, about one hour more. Baste again at least once during remaining cooking time.