High Protein Vegan Stuffing

Instructions

Make the High Protein No-Knead Bread per the linked recipe.
Dice the onions and celery finely.
Mince the garlic.
Finely cut the fresh sage.
Pre-heat the oven to 350 F (177 C).
Cut the High Protein Bread into small cubes (~1/2" x 1/2") and spread out across one or two large baking sheets.
Bake for 15 - 20 minutes, turning over halfway through, until crunchy.
While the breadcrumbs are baking, melt the vegan butter in a medium-heat pan.
Sautee the diced onions until translucent. This should take 10 - 15 minutes. Stir regularly to avoid burning.
Add the diced celery, minced garlic, fresh sage, rosemary, thyme and salt. Sautee for another 3 - 5 minutes.
Blend the half of a block of silken tofu. I like to use an immersion blender.
Once the breadcrumbs are baked, add them and the blended silken tofu to a large bowl. Mix together well so that all breadcrumbs are coated.
Pre-heat the oven to 375 F (190 C).
Add in the sauteed veggies and seasoning. Mix together.
Slowly add the vegetable broth, stirring to coat the bread. I recommend adding a bit at a time and stirring, then adding a bit more to prevent sogginess.
Dump the mixture into a large casserole dish.
Bake at 375 F for 30 - 35 minutes. The top should be golden and crunchy!