STUFFING

• 2 ribs celery, chopped

• ½ medium yellow onion, chopped

• 2 cloves garlic, minced or pressed

• ¼ cup vegetable broth

• ¼ cup vegan heavy cream, (such as oat cream, cashew cream, soy cream, or full-fat coconut milk)

• 2 tablespoons vegan butter, melted

• ½ teaspoon dried thyme leaves

• ½ teaspoon dried rosemary leaves

• ½ teaspoon salt

• ¼ teaspoon powdered sage

• ¼ teaspoon black pepper

• 8.5 oz sourdough, (gluten-free bread if preferred), cut into 1 inch cubes

TURKEY-SEASONED TOFU

• ¼ cup nutritional yeast

• 2 tablespoons olive oil

• 2 tablespoons soy sauce, (gluten-free if preferred)

• 1 teaspoon garlic powder

• 1 block (350g/ 12.3oz) extra-firm tofu, pressed and torn into chunks (see step 1)

POTATOES & CARROTS

• 12 oz baby potatoes, halved and larger ones quartered

• 2 large carrots, (9.7oz/ 275g) peeled and sliced

• 1 tablespoon olive oil

• 2 cloves garlic, minced or pressed

• 1 teaspoon dried rosemary

• ¼ teaspoon salt

• ⅛ teaspoon black pepper

GREAN BEANS

• 9 oz green beans, ends trimmed

• 2 cloves garlic, minced or pressed

• 1 teaspoon olive oil

• 1 pinch of each salt and pepper

1. Press the tofu.
   Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. 

2. Preheat oven to 400℉ (200℃). 

3. Grease baking sheet.
   Lightly grease a large baking sheet that is at minimum 11" x 17" in size (or two smaller baking sheets, if preferred).

4. Make stuffing.

   • In a large bowl mix all of the stuffing ingredients except for the bread and mix to combine. 

   • Add the bread cubes and gently toss to coat the bread cubes in the mixture. 

   • Set aside for 10 - 15 minutes to absorb the flavors while you prepare the tofu and vegetables.

5. Prepare tofu. 

   • Once pressed, in a medium bowl, add all of the tofu ingredients except for the tofu and mix to combine. 

   • Tear tofu block into bite-sized pieces. (Tearing the tofu gives texture much more similar to turkey, and the rough texture grips the sauce better). 

   • Add the tofu bites to the bowl with the seasonings and gently fold it using a spatula to coat. Set aside.

6. Season potatoes and carrots.
   In a medium bowl add potatoes, carrots, and all seasonings. Toss to evenly coat.

7. Arrange the sheet pan and bake. 

   • On ¼ of the pan, place all of the stuffing, using a spatula to pack it into a rectangle shape. 

   • Above the stuffing, add the tofu so that it takes another ¼ of the sheet pan. 

   • Spread the carrots and potatoes across the remaining ½ of the baking sheet. 

   • Bake for 20 minutes.

8. Prepare green beans (while the sheet pan is baking).

   • Add them to the same bowl the potatoes and carrots were in. 

   • Add garlic, oil, salt, and pepper and toss to coat in the remaining spices from the potatoes and carrots.

9. Finish baking.

   • After the sheet pan has baked for 20 minutes, remove it from the oven.

   • Use a spatula to push the carrots and potatoes so they take up ¼ of the sheet pan. 

   • In the remaining ¼ of the sheet pan, add the green beans. 

   • Return to the oven and cook for another 15 - 20 minutes until the green beans are tender, the potatoes and carrots are tender all the way through when pierced with a fork, and the stuffing is lightly browned.

   • Note that the tofu will be tender and juicy fresh out of the oven, and will get tougher and chewier as it cools.

10. Serve as is or with your favorite sauce such as mushroom gravy or cranberry sauce.