Mushroom Tofu Pecan Stuffed Vegetables

Ingredients

• One 14- to 16-ounce block firm tofu
• 4 medium acorn, delicata, or buttercup squash, or 4 large bell peppers (any color) (or a combination of the two)
• 2 tablespoons vegetable or olive oil
• 1/2 teaspoon ground fennel seeds
• 3 tablespoons soy sauce
• 3 tablespoons dry sherry or white wine (optional)
• 4 cups 1/2-inch bread cubes
• 2 tablespoons vegetable oil
• 3 cups chopped onions or leeks
• 2 cups chopped celery
• 4 cups sliced mushrooms (16 ounces whole)
• 1 teaspoon ground dried sage
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cup water
• 1 cup toasted and chopped pecans
• 2 cups shredded cheddar, smoked cheddar, or Fontina cheese (optional)

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