Mix all the dry ingredients (wheat gluten, yeast flakes, granulated onion, garlic powder, and white pepper) in work bowl of Kitchen Aid (or other mixer) or mixing bowl. Give it a quick whisk to incorporate.
Combine tofu, 1 1/2 cups of broth, 1/2 cup garbanzo beans, 1 tablespoon of olive oil, and 1 tablespoon of poultry seasoning in blender. Blend for 30 seconds or until completely smooth. You want the tofu to be fully broken down. It should look like a smoothie.
Pour the wet ingredients into the dry and mix together. Dough will be wet. Turn out onto a cutting board and knead for about 5 minutes. Shape into loaf, put in oiled bread pan and let stand for another 5 minutes.
Mix 1 cup vegetable broth, 1 tablespoon olive oil, 1/2 tablespoon poultry seasoning, and 2 garlic cloves, minced, to make the basting broth over medium heat.
When dough is finished resting, baste with one or two baster squeezes of broth. Put in oven.
Baste again at :30 minutes. (You’ll have broth left over.).
Bake 1 hour. Dough will feel firm to the touch and nicely browned. Broth should be completely absorbed. Let cool for :15 minutes before serving.