Instructions

1. 1. Preheat oven to 425°F.
   2. Place 2 tablespoons of vegetable oil, bread, and pecans in a large bowl and toss to combine.
   3. Spread the bread and pecans in a single layer on a rimmed baking sheet lined with parchment paper. Bake for 8 to 10 minutes or until the bread is light golden brown and dry.
   4. In a large skillet over medium heat, heat 2 tablespoons of vegetable oil.
   5. Add onion, garlic, and thyme to the skillet. Cook, stirring often, for 5 minutes or until the onion is translucent.
   6. Add the mushrooms and cook, stirring often, for 5 minutes or until they are just beginning to brown.
   7. Add celery and cook, stirring often, until the mushrooms are cooked through, about 3 minutes more.
   8. Remove the thyme sprigs and transfer the mushroom mixture to a large bowl.
   9. Increase the heat to medium-high. Pour stock and wine into the hot skillet to deglaze the pan, scraping up the browned bits. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, stirring, until just combined, about 1 minute.
   10. Add the bread and pecans to the mushroom mixture, tossing to combine.
   11. Pour the stock mixture over the bread mixture and toss well to combine.
   12. In a small bowl, whisk remaining 2 tablespoons vegetable oil, 2 tablespoons soy sauce, maple syrup, paprika, cayenne, and 1/2 teaspoon salt in a medium bowl. Set aside.
   13. Place tofu in a food processor. Add the remaining 1-1/2 tablespoons of soy sauce, miso, cornstarch, garlic powder, and remaining 2 teaspoons of salt and 1/2 teaspoon of black pepper. Blend on high for 30 seconds or until the mixture is smooth.
   14. Brush a 9x5-inch loaf pan with additional vegetable oil. Line it with a sheet of parchment paper cut to fit the pan horizontally. Brush the entire pan and parchment with oil.
   15. Using an oiled spatula, line the bottom and interior sides of the prepared pan with 2/3 of the tofu mixture, pressing it firmly to create compact high walls in the pan.
   16. Spoon the mushroom mixture into the center and press down firmly. Cover with remaining tofu mixture and smooth the surface.
   17. Brush 1/3 of the glaze over top of the tofurky.
   18. Transfer the loaf pan to a rimmed baking sheet and bake the tofurky for 30 minutes, brushing the top with glaze after it has baked for 15 minutes. The tofurky should be lightly browned.
   19. Line another rimmed baking sheet with parchment paper and place it over the loaf pan. Quickly and carefully invert the pans to transfer the tofurky onto the baking sheet.
   20. Gently remove the parchment paper and brush the tofurky all over with the remaining glaze.
   21. To darken the top of the tofurky, broil it for 6 to 7 minutes or until a light brown crust forms. Cool at least 10 minutes. Garnish with fresh parsley and serve the tofurky with gravy on the side.
   22. For gravy, heat 1 tablespoon of vegetable oil in a large saucepan over medium-low heat until it begins to brown and smells fragrant, about 30 seconds.
   23. Add the mushrooms, shallot, garlic, thyme, and bay leaves. Cook, stirring occasionally, for 5 minutes or until the mushrooms are tender and beginning to brown. Pour in the stock and bring to a simmer. Cook, stirring occasionally, for 30 minutes or until the liquid is reduced by half.
   24. Pour the mushroom mixture into a strainer, reserving the liquid broth and the mushrooms separately.
   25. Add the remaining 2 tablespoons of oil and the flour to a skillet and toast over medium heat, stirring constantly, for 5 to 7 minutes, or until the mixture is browned and thickened.
   26. Pour in wine, stirring to combine, and cook for 30 seconds. Whisk in the mushroom broth, salt, and pepper. Bring to a simmer over medium-low heat. Cook, stirring occasionally, for 10 minutes or until slightly reduced and thickened.
   27. Transfer the broth mixture and the reserved mushrooms into a blender. Blend on high until smooth. Pour this mixture back into the pot and keep warm.
   28. Serve the mushroom gravy on the side.