Whisk together ¼ cup of olive oil and ½ cup braggs liquid aminos. Set aside until you need it.

Sauté a diced yellow onion in 2-4 tablespoons olive oil until it starts to look translucent.

Add diced celery, diced carrots, and finely diced or minced cloves of garlic. Stir.

Add dried spices: thyme, sage, salt, and pepper. Stir.

Measure or weigh 2 cups of mixed rice and pour it into a strainer. Rinse the rice for at least 1 minute.

Add the rice to the pot of sautéed veggies, along with veggie broth. Cook the same way you would cook any rice.

Rinse the tofu and wrap each block in a kitchen tea towel. Leave them wrapped as long as possible, preferably overnight in the fridge.

Squeeze the tofu to get all the extra moisture out of it. Crumble the tofu into a bowl.

Add garlic powder, onion powder, smoked sea salt, and salt to the tofu. Mix with your hands.

Line a mold with cheesecloth. Press tofu into the mold to line the entire surface area.

Fill the tofu-lined dish with stuffing. Press the stuffing into the mold making sure that no spaces of air are left.

Add remaining tofu on top, if you have any left. Baste it with your marinade.

Bake the vegan turkey at 400º for 10-20 minutes if your mold is oven safe. Remove from the oven after the first bake.

Turn mold over onto an oven-safe pan to bake tofurkey on, and tug on the cheesecloth if it doesn’t come out on its own.

Baste the entire surface area of the tofurkey with marinade. Bake at 400º for 20 minutes.

Remove the vegan turkey from the oven, rebaste, and return to oven uncovered for 15 minutes.

Repeat this removing and rebasting every 15 minutes for 3-4 rounds, totaling 45-60 minutes.

Remove from the oven. Let it cool for a few minutes before you slice it and serve it.