Preheat oven to 350 degrees

Break up the tofu and place it into a food processor with the regular metal blade. Run the processor for around a minute until the tofu is broken down.

Add all of the remaining ingredients and let the food processor run for a couple of minutes. You want the mixture to form a dough. Letting the processor run will help knead the dough. If your dough seems a bit too dry, you can add another few tablespoons of water, just don’t add too much more! Once you have a smooth but firm dough, remove it from the food processor and place on a clean counter.

Knead the dough with your hands for about a minute, forming an oval-shaped loaf with the dough.

Take a piece of aluminum foil about 3x bigger than the loaf of dough, and lay it out flat. Coat the foil in spray oil or wipe it down with any oil you have. Sprinkle half of the hickory, or whatever seasoning you are using, in the center of the foil. Place the loaf on the seasoning and roll it around. Sprinkle the remaining seasoning over the top and press it in.

Fold up the sides of the foil, pinching at the top to seal it up, then twist the ends to fully seal the foil. Place on a baking sheet and put in the oven on the middle rack. Bake sealed for 30 minutes.

After 30 minutes, carefully open up the foil, and continue baking for another 30-40 minutes. Remove finished 'turkey' breast and let cool at room temp. Seal the foil back up and place the 'turkey' breast in the fridge overnight to rest.

Once the 'turkey' breast has been in the fridge overnight, you can remove it and slice it to serve. Store in an airtight container in the fridge for up to 10 days.