Stuffed Tofurky

This recipe is based very loosely on Tofu Turkey from AllRecipes and some reviewer comments and also other recipes for tofurky across the internet, as well as the ingredient lists on some frozen fake meat products.  Freezing makes for a meatier texture (sort of -- it's flaky like fish instead of crumbly like tofu), so make at least 24 hours in advance.  Makes three personal-sized tofurkys.

Ingredients
1 (16 oz.) package extra-firm tofu
1 tbs vegan chik'n soup seasoning 
1 cup prepared Stuffing, or stuffing of your choice
Baste:
1/4 cup sesame oil
1/2 cup apple butter
2 tbs Dijon mustard
1/4 cup Bragg liquid aminos

Directions

1. Break up tofu into a container with vegan chik'n soup seasoning and enough water to cover.  Seal and refrigerate for at least 3 hours, or preferably overnight.

2. Drain tofu and puree smooth in a food processor.  Line a sieve with a cheese cloth or clean tea towel and add tofu to drain.  Let drain for about half an hour.

3. Prepare stuffing (I prepare the dry ingredients for my entire batch of stuffing, then just add wet ingredients to the one cup intended for the tofurky and put the rest in the fridge for later).

4. Line molds with tofu.  Fill center of each with a spoonful of stuffing.  Top off with more tofu and smooth until stuffing is completely enclosed.  Cover with a sheet of wax paper and freeze entire mold.  (If you do not have individual-sized silicone molds -- which I highly recommend getting -- you can make a larger tofurky by lining your sieve with wax paper and using it as a mold.  Or a small loaf pan.)

5. Preheat oven to 375 degrees F.  Whisk together sesame oil, cider, mustard, and Bragg liquid aminos.  Remove tofurkys from mold, place in a metal baking pan, and baste (I like a silicone brush for this).  Bake for 20 minutes.

6. Baste again and cook for an additional 20 minutes.