Line a round medium sized colander with muslin or a clean tea towel. Place the crumbled tofu in the colander. Place another towel or sheet of muslin over the tofu and place a heavy weight on top. Place the colander over a bowl to catch the liquid. Refrigerate for 2 to 3 hours.
Make the stuffing: In a large frying pan, gently fry the onion, celery and mushrooms in the 2 tablespoons of sesame oil until tender. Add the garlic, sage, thyme, rosemary, salt and pepper. Stir well and cook for 5 minutes, then add breadcrumbs and mix well. Remove from heat.
Preheat the oven to 200 C. Grease a baking tray.
In a small bowl combine the extra sesame oil, soy sauce, miso paste, orange juice, orange rind and mustard and mix well.
Remove the weight from the tofu and discard the liquid. Hollow out the tofu so there is 2.5cm of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Spoon the stuffing into the centre of the tofu case. Place the leftover tofu on top of the stuffing and press down firmly.
Turn the stuffed tofu out on to the baking tray and gently press the sides to form a more oval shape. Brush the tofu with half the sesame oil sauce, place the rosemary sprigs on top and cover with foil.
Bake for one hour, then remove the tofu from the oven and discard the foil. Brush the tofu with the remaining sesame oil sauce (reserving 4 tablespoons), then return to the oven and bake another hour, or until the tofu-turkey is golden brown. Place on a serving platter, brush with the remaining oil mixture and serve hot.