Using the slicing side of a box grater, slice your pressed extra-firm tofu into thin slices, about 2–3 mm thick. A sharp knife works well, or use a vegetable peeler if you want to experiment with extra-thin shavings.Don't stress if a few slices break. Those little pieces can develop delicious golden edges, too. In a bowl, whisk together the vegetable broth, miso, tamari, poultry seasoning, thyme, ground sage, garlic powder, onion powder, and nutritional yeast, if using. Whisk until the miso is fully dissolved.Gently toss the tofu slices in the marinade, making sure they're well coated. Let them marinate for 15–20 minutes, turning them gently once or twice. Lift the tofu out of the marinade and allow the excess liquid to drip off. Reserve the marinade for the gravy! You'll use all that savoury goodness later.
Preheat your oven to 400°F (200°C).Arrange the marinated tofu slices in a single layer on a parchment-lined baking sheet. Lightly brush or spray with neutral oil to encourage browning. Roast for approximately 12–18 minutes, flipping halfway through, until the slices develop golden edges but remain tender.Keep an eye on thinner pieces, as they may cook faster. You want golden tofu, not tofu jerky! While the tofu roasts, add the reserved marinade and vegetable broth to a saucepan. Bring to a gentle simmer and cook for 2–3 minutes.
In a small bowl, whisk the tahini with a few tablespoons of the warm broth until smooth. Stir it back into the saucepan along with the tamari, poultry seasoning, garlic powder, onion powder, nutritional yeast, and black pepper. Whisk well and let the gravy simmer gently.
Stir the cornstarch slurry to recombine, then slowly whisk it into the simmering gravy. Cook for another 1–2 minutes, stirring until the gravy thickens to your desired consistency.Taste and adjust the seasoning as needed. Add a little more tamari for saltiness, black pepper for a bit of bite, or extra broth if the gravy becomes too thick. Arrange your golden tofu turkey slices on a serving platter and pour that luscious gravy over the top, or serve it on the side for maximum crispy-edge preservation.
