Stuffed Tofu Roast

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Stuffed Tofu Roast

 

5 lbs firm or extra-firm tofu

 

Stuffing

5 cups whole grain bread cubes

1 onion, minced

2 cups mushrooms, sliced

1 large carrot, grated

2 stalks celery, minced

1 cup golden raisins

4 cloves garlic, minced

1/2 cup sunflower seeds

3 tbsp olive oil

2 cups water, mixed with 4 tbsp soy sauce or Braggs Liquid Aminos

2 tsp dried sage

1 tsp each rosemary and thyme

1/2 tsp dried marjoram

 

Basting Mixture

1 cup sesame oil

1/2 cup soy sauce

4 tbsp dark miso

4 tbsp orange juice

2 tsp dijon mustard

 

Mash the tofu in a large bowl with your hands until it is free of

lumps. Line a large (12 " ) colander with wet cheesecloth that overlaps

the sides. Add the mashed tofu to the cloth-covered colander, press

down and cover with the overlapping sides of cloth. Place the entire

thing over a large bowl. Cover with a plat that fits inside the

colander and place a 5 lb weight on the plate. Refrigerate and let

sit for at least 2-3 hours (overnight is even better).

 

When the time is up, start the stuffing. Sauté all the veggies,

raisins, and herbs together in the olive oil until very tender. Stir

in the bread cubes and water mixed with soy sauce or Braggs, until

bread absorbs all of the liquid. Let cook for 5 minutes, stirring

frequently to keep it from sticking.

 

Remove tofu from the fridge and take off the weight, plate and top of

cheesecloth. Hollow out the tofu to within 1 " of the sides and

bottom, placing the removed tofu in a bowl. Cram as much of the

stuffing as you can inside the tofu shell, and pack it in firmly.

Cover with about 1/2 to 3/4 of the remaining tofu (if you use it all,

the bottom of the roast will be too " tofu-ey " ) and pack it down

firmly. Turn the stuffed tofu onto a greased baking sheet. Gently

press and mold the outside of the tofu into an oval shape, if desired.

 

Mix up the basting mixture and baste the tofu roast with half of it.

Cover with foil and bake at 400 degrees F for one hour. Remove the

foil, baste with all the remaining mixture except a 1/3 cup and

return to the oven for 1 hour more, or until it is golden. Remove

from oven and use the rest of the basting mix. Using at least 2 large

spatulas, move to a large plate (nestling it in a bed of greens is

very pretty). Serve with the vegan gravy of your choice, and a sweet

chutney or cranberry sauce.

 

Serves 10-12