Thanksgiving day tofu

1 1/2   lb           tofu
   2       tb           arrowroot
   3       tb           Vogue Vegy Base
     3/4   ts           Sea salt
     1/4   ts           White pepper
   1 1/2   ts           Agar flakes -- -ÿÿ
   1       t            -Agar powder
   2       tb           Barley malt syrup
   2       tb           Water
                        -----SAGE DRESSING-----
     1/2   c            Finely diced onions
     1/2   c            Finely diced celery
     1/2   c            Finely diced carrots
   2                    garlic cloves -- minced
   2       tb           Unrefined corn oil
     1/2   ts           Ground sage
     1/4   ts           Dried basil
   3       tb           Vogue Vegy Base
   1       t            Sea salt
     1/8   ts           Black pepper
   1       c            Water
   2       c            Cubed dry whole wheat bread

  This is a superb substitute for the traditional Thanksgiving turkey.  It's
  also good for other times of the year!  It's really the dressing that
  carries this dish.  The corn oil gives it that wonderful buttery taste that
  poultry dressing usually has.
  
  Wash the tofu, pat it dry, and cut it into small pieces.  Put the tofu,
  arrowroot, soup base, salt, pepper, and agar flakes in a food processor and
  blend to a smooth paste.  Oil and flour the loaf pan (or line it with
  baking liner paper after oiling).  Spread a layer of tofu paste inside the
  pan, lining the bottom and all four sides.  (Spread only a thin layer on
  the ends.)  Use all but about 1 cup of the paste.
  
  Firmly but gently press the dressing into the pan, on top of the tofu paste
  "liner".  Try to avoid displacing the tofu.  Cover the dressing with the
  remaining tofu, carefully sealing the edges.  Cover the pan with foil,
  making certain the foil doesn't come in contact with the tofu.  (The tofu
  will eat into the foil.)
  
  Bake in a preheated oven at 350 F for 30 to 40 minutes.  Then remove the
  foil cover, glaze the top of the loaf with the dissolved barley malt syrup,
  turn the oven up to 450 F, and continue baking for 10 minutes. Remove from
  oven and allow the loaf to cool for about 10 minutes.  Unmold, slice, and
  serve hot with a sauce of your choice.
  
  sage DRESSING:  Saute onions, celery, carrots, and garlic in oil for 5
  minutes.  Add the sage, basil, soup base, salt and pepper, and continue
  cooking 5 minutes longer.
  
  Add the water and bring to a simmer.  Stir in the bread crumbs and cook for
  a few minutes.  Then remove from heat.
  
  Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN:
  0-89815-377-8 Typed by Karen Mintzias