Preheat the oven to 350 degrees

Use extra-firm tofu (the more firm and dry the better)

Press the tofu using a tofu press until drained; this is very important! You want it as dry as possible

If you don't have a tofu press, you can dry the tofu using paper towels and a large heavy book. Although this takes more time, it is important the tofu is completely drained and dry.

Then, break it up into pieces into the large cup of the food processor and process until broken up and blended.

Now, add Lipton soup mix, arrowroot powder, and vegetable broth

Blend until a ball of dough forms.

The dough will be elastically and stick.

Lay dough on a flat clean countertop and knead the dough a little more forming a loaf type shape.

Next, using your chosen seasoning (I used Everything Bagel Seasoning)

Season and roll the loaf in the seasoning until the vegan turkey loaf is covered in seasoning.

Using aluminum foil, wrap the vegan turkey loaf like a candy, sealing both ends of the aluminum foil by twisting the ends.

Place the aluminum foil wrapped vegan turkey on a baking sheet in the center of the oven

Cook for 30 minutes.

Then, removed the turkey from the oven, and remove the aluminum foil.

Put the vegan turkey back on the baking sheet (lined with parchment paper or a silicone baking mat)

Cook uncovered for another 30 minutes

The vegan turkey will almost double in size

Remove from the oven and allow to cool completely

Instead, wrap it a second time in aluminum foil and place it in the refrigerator overnight.

Once the vegan turkey has been refrigerated overnight, it is ready to slice with a sharp knife.