2 sheets of dried Chinese beancurd skin (yuba)
2/ 14 oz. pckgs. reduced-fat extra-firm or pressed tofu
Chinese sesame oil for oiling the pan

TOFU MARINADE:
3 c. water
1/2 c. soy sauce
6 T. nutritional yeast flakes
4 tsp. crumbled sage leaves
1 tsp. onion powder
1 tsp. dried thyme
1 tsp. dried rosemary

STUFFING:
1 T. olive oil
1 large onion, chopped
1 c. celery and tops, chopped
4 c. fresh wholewheat bread or cornbread cubes
1 c. vegetarian broth
about 1/2 tsp. EACH of sage, thyme and savory or to taste
pinch of dried rosemary
salt and freshly-ground black pepper to taste (you won’t need salt if the broth is salted)