How to Make Tofu "Duck"

Now that I've taught you how to roast a duck, here's something to serve the vegetarians. It goes well with the typical side-dishes served with duck (at our house that's noodles and cooked red cabbage with apples) and can be made a day (or two) ahead.

You Will Need:

1 block extra firm tofu
1 cube veggie soup mix, powdered in a grinder (or with a rolling pin if that's all you have)
1 teaspoon dried garlic
1 tablespoon dried onion
1 teaspoon dried thyme
1/4 teaspoon dried tarragon
A generous grinding of pepper
1 tablespoon honey or Golden Syrup
2 tablespoons white wine vinegar
3 tablespoons cooking oil (I used soybean as it does not have a strong flavour)
Yellow food colour-a few drops(optional, but I'd use it as it really makes the dish more attractive).

Slice the tofu into four equal pieces. Lay flat between kitchen towels, and weight to press(a quart jar filled with water, set on the side should do it) . You may need to do this a few times, about ten minutes each until the towels are no longer getting wet. Mix everything else in a measuring cup, then pour into a baking dish. Place the pieces of tofu in, turning to coat all sides. You can let it sit in the fridge several hours, or bake it straightaway. I've done both, and can't tell the difference-your call.
Bake 30 minutes each side in a 400 degree F. oven.  Store cooled, and tightly wrapped in cling film in the fridge. It is easier to slice thin when cold, so I often slice it before reheating. The microwave works great-about 1-2 minutes in a covered dish should do it.

Makes a terrific cold sandwich the next day.