• Preheat oven to 425 F.
• To carve tofu, stand the block on its side. Using a sharp 8-inch knife, slice 8 to 10 diagonal pieces about 1/4 inch thick (but purposefully uneven), starting from the top corner and working your way across. The slices will be a little wonky, but that's the beauty of it, it looks like carved roast! Use every bit, including that corner piece (as seen in the pic).
• Combine marinade ingredients on a rimmed baking sheet, including whole thyme sprigs. Smash the garlic and add it in as well. Dredge tofu slices in marinade then place in as single a layer as possible. Bake for 10 minutes. Flip and bake another 10 minutes, dredging in marinade as you flip. It should be crispy on the edges and golden brown.

In the meantime, prepare the gravy and salad.

• Preheat a 2 quart pot over medium heat. Rough chop the onion and saute the onion with a big pinch of salt in the butter for about 5 minutes, until translucent. Add mushrooms, garlic, poultry seasoning, salt and pepper and saute for about 5 more minutes, until mushrooms have released their moisture.
• In a small bowl, mix the flour with about 1 cup of the vegetable broth until well dissolved. Then add the remaining broth and mix.
• Add the broth/flour mix to the pot. Stir often until nice and thickened, about 7 minutes. In the meantime, toss together all salad ingredients in a large mixing bowl. Done!
• Plate everything up, 4 slices of tofu per plate, gravy over the top and salad on the side.