5 blocks firm or extra-firm tofu, well pressed
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
1 tablespoon vegetable broth powder
2 tablespoons poultry seasoning
1/4 cup balsamic vinegar
cup red wine
2 teaspoons Dijon mustard
2 tablespoons soy sauce
Process the tofu in a blender or food processor until smooth.
Carefully invert the colander onto a lightly greased baking sheet.