Method

Prep

• Make cranberry sauce
• Wash and quarter potatoes
• Wash and slice mushrooms
• Finely mince garlic and shallots
• Marinate the tofu

Marinate the tofu

• Cut tofu into 4 slabs about ¹⁄₂″ thick
• Whisk together marinade ingredients in a bowl slightly bigger than the tofu
• Add tofu slabs and marinate for at least 30 minutes, flipping halfway through

Make the mushroom gravy

• Melt butter in a large skillet over medium-high heat
• Add mushrooms with a pinch of salt and cook until they release their liquid and start to brown
• Add onion and cook until soft
• Add garlic, thyme, and sage and cook for another minute
• Sprinkle flour over the mushrooms and stir to coat
• Pour in vegetable broth and soy sauce
• Bring to a simmer and cook until thickened (~5 minutes)
• Taste and adjust seasoning

Make the mashed potatoes

• Add potatoes to cold, salted water
• Bring to a boil
• Boil until very tender
• Drain add to a mixing bowl
• Add butter and mash until smooth
• Mix in sour cream or yogurt or oat milk or whatever dairy you're using
• Taste and adjust seasoning

Broil the tofu

• Preheat oven to 400F
• Line a baking sheet with aluminum foil
• Arrange tofu slabs on the sheet and brush with marinade
• Broil for 4 minutes
• Brush on more marinade and broil for 2 minutes, do this 1 more time
• Cut each slab in half vertically for serving

Assemble

• Toast the bread
• Spread a thin layer of kewpie mayo and top with tofu
• Add a big scoop of mashed potatoes
• Smother everything generously with mushroom gravy
• Serve with cranberry sauce on the side