I made a reduced-size recipe of this as a trial run before Thanksgiving for my vegetarian daughter. I absolutely loved it, and I didn't think it was terribly difficult. Because I only used 1.5 pkgs of tofu, I couldn't really shape it into a turkey, so instead I sprayed a sheet of foil with PAM and spread the drained tofu on top, then covered with stuffing and rolled up to encase the stuffing with tofu. I baked the roll in the foil with all of the sauce for the full time; I didn't brush it later.
I think I'll wrap it in foil the next time, too, to keep it moist and to crisp the outside.
One thing I'll change - crumble the tofu finer, or even process some in the food processer to get a firmer more compressed "turkey" layer.
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I made a reduced-size recipe of this as a trial run before Thanksgiving for my vegetarian...