Make the stuffing for the filling of your tofu roast. Use vegan stovetop stuffing or cauliflower stuffing to make it gluten free.
Make the binding mixture
In a large measuring conatiner, add 3/4 cup chickpea flour, then slowly stir in 1 cup vegan broth and mix it until smooth. Add 3 tablespoons nutritional yeast, 2 tablespoons oil, 1 tablespoon Bragg's Liquid Aminos, 4 teaspoons poultry seasoning, 3/4 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder then and stir well again and let it sit for 5 minutes.
Blend the tofu and the binder
Drain 2 (16 oz) blocks of high protein tofu and break it into pieces and put it into a large food processor. (If you are using extra firm tofu, use 2 1/2 (14 oz) packages and press it very well to get out all possible liquid.)
Once the broth and chickpea mixture has sat for at least 5 minutes, pour it over the tofu in the food processor. Blend on high for about 2-3 minutes scraping the edges frequently until it's very well incorporated.
Assemble your tofu turkey
Oil the bottom of a baking dish, then spoon out half of your tofu mixture into the dish and flatten it out smooth.
Place 1 1/2 cups of cooked stuffing mounded up in the center of the dish leaving about an inch around the edges.
Cover the stuffing with the remaining tofu mixture and smooth it out with a silicon spatula.
Make the basting liquid
Mix together 1/2 cup broth, 2 tablespoons oil, 1 teaspoon Bragg's Liquid Aminos, 1 teaspoon oregano, and 1/4 teaspoon black pepper and pour about half over the tofu turkey.
Bake the tofu turkey
Bake uncovered at 375° F (190° C) for 45 minutes, then take it out of the oven and bast with the remaining basting liquid. Put it back in the oven for an additional 40 minutes.
Allow the tofu turkey to cool for about 15 minutes before slicing.
Notes
You can eat this tofu turkey the first day, but I think that it tastes even better after it sits overnight and the flavors are allowed to blend. For this, you have 2 choices...
You can make the tofu mixture a day ahead and keep it covered in the fridge for a day or two until you are ready to baste and bake it.
Fully bake the "turkey" a day ahead then brush it with a little oil and reheat it in the oven at 350° F for about 20- 25 minutes until warm.
I know that you bake this roast for a long time and it may look done, but please bake it for the full 1 hour and 25 minutes. It is a large loaf and the chickpea flour needs to bake fully or it will have a funny aftertaste.
Feel free to cut the recipe in half and bake it in a loaf pan instead.