Holiday Tofu Roast
Stuffed Holiday tofu roast
Ingredients
Stuffing
- .5 loaf white bread
- 1 yellow onion
- 2 stalks celery
- 2 stems rosemary
- 3 shakes dried parsley
- 2 cloves garlic
- 3 leaves sage
- 1 stick vegan butter
- 1.5 cup vegetable stock/vegetable broth
- 3 tbsp egg replacer
- pinch black pepper
- pinch salt
Tofu roast
- 2 packages tofu extra firm
- 2/3 cup vital wheat gluten
- 1/4 cup cornstarch
- pinch smoked paprika
- pinch garlic powder
- pinch yeast extract
Glaze
- 1/4 cup maple syrup
- 1/4 cup soy sauce
- pinch black pepper
- 1.5 tsp smoked paprika
Instructions
Stuffing
- Cut bread into small cubes, place on baking sheet. Put in oven at 250ºf.
- Melt the vegan butter and add onions, cook until translucent.
- Add celery and the rest of herbs. Let cook for about one minute.
- Add vegetable stock, bring to a simmer.
- In a separate bowl, add toasted bread, egg replacer, black pepper, salt, and pour your vegetables and stock over the bread and mix.
- Cover and let rest for twenty minutes.
Tofu
- Add tofu in food processor, gluten, cornstarch, smoked paprika, garlic powder, and yeast extract. Pulse to mix.
- Transfer to parchment covered baking sheet. Use another piece of parchment to press it down flat.
- Cover and let rest for about twenty minutes.
- Preheat oven to 350ºf.
- Uncover tofu, add stuffing to one side and roll it up.
- Add into loaf pan with parchment.
- Place in the oven for about an hour.
- Remove from the oven, flip onto plate, let rest in refrigerator over night.
- Next day, preheat the oven to 350ºf, make glaze, brush tofu with glaze, toss in oven for forty five minutes... enjoy
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