Preheat the oven to 350°F.

Crumble the tofu into the food processor and process for about 1 minute until finely broken down.

Add the remaining turkey ingredients, starting with 1/2 cup water, and let the processor run for 2-3 minutes until a smooth, firm dough forms. Only add another tablespoon or two of water if it's too dry. You want a firm dough.

Turn the dough out onto the counter and knead by hand for about a minute, shaping it into an oval loaf. Tear off a piece of foil about 3 times the size of the loaf.

Mix the cracked black pepper and kosher salt in a small bowl.

Lightly spray the foil with cooking spray. Sprinkle half of the salt and pepper in the center of the foil, roll the loaf in it, then sprinkle the rest over the top and press it in so the whole loaf is coated.

Fold the foil up over the loaf, pinch it closed at the top, and twist the ends to seal it tightly.

Place the wrapped turkey on a baking sheet on the middle oven rack and bake sealed for 30 minutes. Carefully open the foil and keep baking for another 30-40 minutes.

Let the turkey cool at room temperature, wrap it back up in the foil, and refrigerate overnight. Don't skip this. The overnight rest is what gives it that firm, deli-style texture. Once chilled, slice it thin with a sharp knife or mandolin.