Thanksgiving Day Tofu

• 1 1/2 pounds tofu
• 2 tablespoons arrowroot flour
• 3 tablespoons flavouring, oil-based Vogue Vegy Base
• 3/4 teaspoon sea salt
• 1/4 teaspoon white pepper
• 1 1/2 teaspoons agar flakes
• 1 teaspoon agar powder
• 2 tablespoons barley malt syrup
• 2 tablespoons water
• 1/2 cup onions diced
• 1/2 cup celery diced
• 1/2 cup carrots diced
• 2 each garlic cloves
• 2 tablespoons corn oil
• 1/2 teaspoon sage ground
• 1/4 teaspoon basil dried
• 3 tablespoons flavouring, oil-based Vogue Vegy Base
• 1 teaspoon sea salt
• 18 teaspoon black pepper
• 1 cup water
• 2 cups bread cubed

1. Wash the tofu, pat it dry, and cut it into small pieces.
2. Put the tofu, arrowroot, soup base, salt, pepper, and agar flakes in a food processor and blend to a smooth paste.
3. Oil and flour the loaf pan (or line it with baking liner paper after oiling).
4. Spread a layer of tofu paste inside the pan, lining the bottom and all four sides.
5. Use all but about 1 cup of the paste.
6. Firmly but gently press the dressing into the pan, on top of the tofu paste.
7. Try to avoid displacing the tofu.
8. Cover the dressing with the remaining tofu, carefully sealing the edges.
9. Cover the pan with foil, making certain the foil doesn't come in contact with the tofu.
10. Bake in a preheated oven at 350F (180C) F for 30 to 40 minutes.

tofu, arrowroot flour, base, salt, white pepper, agar flakes, agar powder, barley malt, water, onions, celery, carrots, garlic, corn oil, sage ground, basil, base, salt, black pepper, water, bread

Taken from recipeland.com/recipe/v/thanksgiving-day-tofu-45611 (may not work)