Prepare a 23.5x13.3x7 cm large loaf pan with parchment paper. Brush olive oil inside the pan to prevent sticking. Set aside.
In a large skillet, over medium heat, add olive oil and sauté the leek until it becomes translucent. Add garlic, sage, apricots, sugar, salt, pepper, and allspice. Continue cooking for 2 minutes. Deglaze the pan with white wine, cook until the wine reduces to half the amount. Add vegetable stock, and cook for 2 minutes, add bread cubes and pecans. Allow the bread cubes to soak up the vegetable stock. Remove from heat. Set aside.
Preheat oven to 400°F.
Using your hands, break the tofu. Place the tofu over a large colander lined with a kitchen towel. Press down to remove as much water as possible. Transfer tofu to a food processor and add vegetable bouillon, starch, garlic powder, onion powder, and olive oil. Process the mixture until smooth.
Add two thirds of the tofu mixture to the prepared pan. Press firmly creating a well with 1-inch walls around. Add the stuffing to the well, the gently press the remaining tofu on top.
Bake tofurkey for 35 minutes.
While the tofurkey is in the oven, prepare the glaze by adding all the ingredients in a small saucepan at cooking over medium-high heat until it reduces to half the amount.
Remove from the oven and carefully invert tofurkey onto a baking sheet lined with aluminum paper. Brush with glaze and bake for 10 minutes. Remove from the oven and glaze again. Serve hot.