 Ingredients | A hearty, savory, slice-able tofu-based roast filled with a simple flavorful stuffing that is whole food plant based (WFPB) and perfect for holidays, special meals, or anytime you want a comforting plant-based center piece. And it only takes about an hour and a half to make. |
| Tofu “Meat” Layer • 2 blocks (2 lbs total) extra-firm tofu, well pressed • ¼ cup veggie broth • 2 tbsp white or chickpea miso • 2 tbsp tamari • 2 tbsp nutritional yeast • 1 tbsp lemon juice or apple cider vinegar • 1 tsp onion powder • 1 tsp garlic powder • 1/2 tsp each of thyme, sage, rosemary • 1 tbsp ground flaxseed • 1 tbsp guar gum or konjac root powder • Optional: 1 tbsp tahini or sunflower seed butter (for richness) Quick Rice & Veggie Stuffing (or use your favorite stuffing) • 1½ cups cooked wild or brown rice • 1 small onion, diced • 1 celery stalk, chopped • 1 clove garlic, minced • ¼ cup grated carrot or chopped mushrooms • 1 tbsp ground flaxseed (for binding) • ½ tsp thyme + ½ tsp sage • Salt and pepper to taste Cook the veggies in a splash of broth or water until soft, mix with rice + flax. Let cool before using Optional Maple-Tamari Glaze • 1 tbsp maple syrup • 1 tbsp tamari • 1 tsp mustard (Dijon or stone-ground) (mix together and brush over roast in final 10–15 mins of baking) |
Directions
| 1. Press the tofu Cut each block of tofu into 8 pieces and lay them out flat on a towel, place a second towel on top and then a cutting board on top of the towel and set a large weight on top (a couple of gallon jugs of liquid or large sack of grain) let it sit for 20–30 minutes to remove excess water. 2. Blend tofu base Add all tofu layer ingredients to a food processor and blend until smooth and thick like soft dough. Scrape down sides as needed. 3. Roll it out Lay parchment paper on your work surface. •Spread tofu mixture into a 10” x 14” rectangle, about ½” thick. 4. Add stuffing Evenly spread cooled stuffing over the tofu layer, leaving a 1” border on all sides. 5. Roll it up Use the parchment to gently roll the tofu sheet from the short end like a jelly roll. Pinch or press any cracks shut. Shape into a neat log. 6. Wrap and bake Wrap the roll tightly in parchment, then foil (or place seam-side down in a covered baking dish). Bake at 375°F (190°C) for 45–55 minutes, turning once if not using a dish. 7. Glaze and finish In the last 10–15 minutes, unwrap and brush with glaze if using. Return to oven uncovered to brown. 8. Cool and slice Let rest at least 15 minutes before slicing — it firms up as it cools. Slice with a sharp serrated knife and serve with golden gravy or easy vegan gravy.  |
