• Preheat the oven to 375°F (190 °C).

Make the stuffing

• Prepare the stuffing for your tofu roast's filling. Use vegan stovetop stuffing or cauliflower stuffing to make it gluten-free.

Make the binding mixture

• In a large measuring container, add 3/4 cup chickpea flour, then slowly stir in 1 cup vegan broth and mix it until smooth. Add 3 tablespoons of nutritional yeast, 2 tablespoons of oil, 1 tablespoon of Bragg's Liquid Aminos, 4 teaspoons of poultry seasoning, 3/4 teaspoon of salt, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder, then 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, break them into pieces, and put them into a large food processor. (If you are using extra firm tofu, use 2 1/2 (14 oz) packages and press them 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 the mixture is 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 smoothly.
• 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, then smooth it out with a silicone spatula.

Make the basting liquid

• Mix 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 of the mixture over the tofu turkey.

Bake the tofu turkey

• Bake uncovered at 375°F (190 °C) for 45 minutes, then remove it from the oven and baste with the remaining basting liquid. Return it to the oven for an additional 40 minutes.
• Allow the tofu turkey to cool for about 15 minutes before slicing.