In all, you'll only "roast" your tofu turkey for an hour or so, maybe up to two, typically at a temperature of about 350 degrees Fahrenheit (177 degrees Celsius). Tofu is already cooked when you buy it, so the goal here is to heat it, achieve a meaty texture and infuse it with as much flavor as you can.
Heat alone will accomplish the first two; for the third, you'll be doing what the meat eaters do: basting, basting and basting.
When you first wrap up your turkey, seal in a good supply of the marinade, too. Then, every 15 to 30 minutes, open the foil and brush or pour on more marinade. Tightly reseal the package after each flavor addition to make sure the tofu stays moist and tender.
For a nice finish, you can reduce the marinade to a thicker, more glazelike consistency, coat the tofu one last time and give it a quick broil, unwrapped. This will create a deliciously sticky "skin" and add some crispiness to the surface.
Pull it out, slice it thin and serve it with one final, flavorful touch ...