Stuffed Tofu Roast

Categories: Dairy Free, Dinner

Ingredients:

  • 5 tubs extra firm tofu frozen and thawed
  • 2 TBL Dried Herbs
  • Stuffing
  • 3 Cups Fresh whole grain bread cubed
  • 1 Large Onion Diced
  • 6 Stalks Celery Sliced
  • 3 TBL Margarine
  • 1 Cup Veggie Broth
  • Baste
  • 2 TBL Soy Sauce
  • 2 TBL Maple Syrup

Directions:

Tofu Preparation

I freeze my tofu right in the tub to create a more “meaty” texture in this dish.

Bring 4 tubs of tofu to room temperature. I place the opened tubs in hot water for a few minutes to speed things along.

In a large mixing bowl, crumble the four tubs of tofu, blending well with your hands. Add the dried herbs and continue to mix well.

Wet your cheesecloth and use it to line a colander no larger than the size of your roasting pan. Overlap the cheesecloth as necessary and smooth out any wrinkles.

Taking handfuls of the tofu mixture, press it firmly into the bottom and up the sides of the colander so that you have about a 1-inch-thick tofu bowl all the way around.

If you have a mixing bowl that fits inside the tofu well, you may use it to press the tofu. Otherwise, line the tofu with plastic wrap and weigh it down with beans, rice, or lentils from your pantry.

Place the colander inside your roasting pan to catch any liquid and let the tofu rest for 1 hour as the moisture is pressed out.

Stuffing Preparation

Sauté the onion and celery in a frying pan with the margarine over medium-low heat until translucent.

Add the cooked vegetables to the cubed whole-grain bread and stir to combine.

Add the vegetable broth and stir well.

Final Assembly

Heat the oven to 350°F.

Remove the weight from your tofu mold and discard any milky water that has been pressed out of the roast. Remove the plastic wrap.

Spoon the stuffing mixture into the tofu bowl.

Crumble the remaining tub of tofu over the top of the stuffing. Press down gently with both hands to make sure the stuffing is firmly enclosed.

Very carefully, place your roasting pan upside down over the colander, then turn the whole thing over so the roast releases into the pan. Lift away the colander and carefully remove the cheesecloth.

Mix the tamari and maple syrup together and brush the mixture over the roast.

Bake for 1 hour, basting every 15 minutes.

Carve into wedges and serve with all the holiday side dishes you love.

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