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Tofu Turkey

- 1 1/2 cups (360 ml) vegetable broth
- 1/2 onion
- 2 cloves garlic or 2 shallots
- 1 package firm or extra firm tofu, cubed
- 2 carrots, finely chopped
- 1 stalk celery, chopped
- 6 mushrooms, sliced
- 1 zucchini, sliced
- 1 1/2 (360 ml) cups mashed potatoes (nothing added)
- 3/4 loaf bread, cubed
- 1/2 tsp (3 ml) each sage, thyme, black pepper
- 1 tsp (5 ml) salt

Heat the vegetable broth and add the 1/2 onion and garlic or shallots. When slightly transparent, add the cubed tofu and cook for an additional 5 minutes. Add the carrots, celery, mushrooms and zucchini and cook until slightly soft. Add the mashed potatoes and mix together.
In a separate bowl, mix together the bread and seasonings. Combine the bread and vegetable mix and place into a bowl of desired shape to mold. Turn upside down onto a baking sheet. Cover with pie crust (you will need enough for a double crust pie - see Pastry for a recipe.) Score the pastry. Bake at 350F (180C) for 45 minutes. Serves 6.