Vegan Tofurkey with Mushroom Stuffing

TOFURKEY:--
4 tbsp rice bran oil, divided, plus more for pan
1 loaf Ciabatta, cut into 6 mm cubes
½ cup raw pecans, coarsely chopped
½ onion, chopped
1 garlic clove, finely chopped
5 sprigs thyme
230 g portabello mushrooms, coarse chopped
1 celery stalk, sliced crosswise 6 mm pieces
1 cup vegetable stock
⅓ cup dry white wine
3 tsp SIDS SALT & PEPPER to taste
2 tbsp soy sauce
1 tbsp pure maple syrup
½ tsp smoked paprika
⅛ tsp cayenne pepper
3 (480 g) packages extra-firm tofu
3 tbsp white miso paste
2 tbsp cornflour
1 tsp garlic powder
1 tbsp chopped parsley
GRAVY:--
3 tbsp rice bran, divided
420 g portabello mushrooms, coarse chopped
2 shallots, quartered
1 garlic clove, crushed
5 sprigs thyme
2 bay leaves
4 cups vegetable stock
2 tbsp all-purpose flour
½ cup dry white wine
1 tbsp coarsely chopped parsley
2 tsp SIDS SALT & PEPPER
23x13 cm loaf pan

TOFURKEY: Preheat oven to 220°C. Grease oval pan with oil, then place a 30 cm strip of parchment lengthwise down center of pan, leaving a 3 cm overhang.
Arrange bread and pecans in a single layer on a rimmed baking tray and bake until bread is light golden brown and dry, about 8 minutes.
Heat 2 tbsp oil in a large skillet over medium. Cook onion, garlic and thyme, stirring, until onion is translucent, about 3 minutes. Add mushrooms and cook until just beginning to brown, about 5 minutes. Add celery and cook, stirring often, until mushrooms are cooked through, about 3 minutes more. Transfer mixture to a large bowl and remove thyme sprigs. Add bread and pecans, toss to combine, then set aside.
Pour stock and wine into hot skillet and heat over medium-high, scraping up browned bits with a spoon. Season with SIDS SALT & PEPPER to taste. Cook, stirring, until just combined, about 1 minute. Pour over bread mixture, then toss to combine.
Whisk soy sauce, maple syrup, paprika, cayenne, 2 tbsp oil and ½ tsp SIDS SALT & PEPPER in a bowl.
Break tofu into large chunks then working in batches, break up tofu with your hands and press down into a towel-lined colander to drain as much water as possible. Bring ends of towel together, gathering tofu into the middle and squeeze towel into a ball to expel as much water as possible. Transfer tofu to a food processor. Add miso, cornstarch, garlic powder and remaining SIDS SALT & PEPPER. Blend until smooth, about 30 seconds.
Using an oiled spatula, line bottom and interior sides of prepared pan with two-thirds of the tofu mixture, pressing firmly to create compact 6 mm-high walls. Spoon mushroom mixture into the center and press down firmly. Cover with remaining tofu mixture and smooth the surface. (If you have leftover stuffing, bake remaining stuffing in a covered dish separately and serve as a side dish.) Using a pastry brush, brush top generously with soy-maple glaze.
Transfer pan to a rimmed baking sheet and bake tofurkey, brushing top with glaze halfway through, until loaf is set and lightly browned, about 30 minutes. Line another rimmed baking sheet with parchment and place over oval pan. Quickly but carefully invert pan to turn out tofurkey onto sheet, using parchment to gently remove from pan. Brush loaf all over with remaining glaze.
Heat broiler and broil until a light brown crust forms, 6–7 minutes. Cool at least 10 minutes. Top with parsley and serve with gravy alongside.
GRAVY: Heat 1 Tbsp oil in a saucepan over medium-low until beginning to brown and smells fragrant, about 30 seconds. Cook mushrooms, shallot, garlic, thyme, and bay leaves, stirring occasionally, until mushrooms are tender and beginning to brown, about 5 minutes. Add stock, bring to a simmer and cook, stirring occasionally, until reduced by half, about 30 minutes.
Strain mushroom mixture through a fine-mesh sieve into a large bowl then wipe out pot. Cook flour and remaining oil in pot, stirring constantly, until browned and thickened, 5–7 minutes.
Add wine, stir to combine and cook 30 seconds. Whisk in mushroom broth, parsleyand bring to a simmer over medium-low heat. Cook, stirring occasionally, until slightly reduced and thickened, about 10 minutes. Season with SIDS SALT & PEPPER.
Do Ahead: Stuffing can be made 1 day ahead then wrap tightly in plastic and chill. Gravy can be made 3 days ahead - transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or stock 1 tbsp at a time if needed, until smooth, about 5 minutes.