GR: This is my choice for this year’s tofu turkey.
Browning the vegetables before making the gravy stock is what sets this rich sauce apart. And, just as good, the gravy can be made ahead of time. Double the recipe if you’ve got a gravy-loving crowd.
Source: www.vegetariantimes.com
GarryRogers Nature Conservation 
Yum … this looks delicious! So, do you make your own tofu “bird” or do you buy a commercial variety? We love tofu turkey but have also made our turkey out of a seitan, semolina mixture. It’s yummy, too! Have a great holiday!
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