From The Enlightened Kitchen John Wiley & Sons ©Marie Oser
You may make the roast a day in advance. Reheat covered with foil.
5 (16 ounce pkgs.) firm tofu (not super firm)
1 1/2 teaspoons olive oil
4 cloves garlic, minced
1 medium yellow onion, chopped
1 stalk celery, chopped with leaves
1/4 cup chopped red bell pepper
2 oz. Portobello mushrooms, diced
1 (10 oz. pkg.) cubed stuffing mix
1 cup vegetarian “chicken” broth, boiling
2/3 cup dried cranberries
1/2 teaspoon dried sage
2 tablespoons mellow white miso
1/3 cup dry sherry
1/2 cup tamari
2/3 cup fresh orange juice
1 cup vegetarian “chicken” broth
1 teaspoon Dijon mustard
1 teaspoon granulated garlic
2 tablespoons olive oil
3 tablespoons whole wheat flour
1 1/2 cups vegetarian “chicken” broth, boiling
1/2 cup nutritional yeast
1 teaspoon granulated garlic
A day in advance
Drape cheesecloth over 12” colander, place it over the largest bowl. Set aside. Mash each block of tofu with a fork. Crumble tofu into the prepared colander and fold the cheesecloth in over the tofu. Position a deep bowl over the tofu-filled colander and weigh it down with canned goods. Place in refrigerator overnight.
The next day
Prepare stuffing: In a 5-quart saucepan, heat oil over medium high heat. Add garlic, onion, celery, pepper and mushrooms. Cook mixture 5 minutes and add stuffing mix, broth, cranberries and sage. Stir to mix and moisten, remove from heat and set aside. Prepare basting mixture: Blend miso with sherry in a medium liquid measuring cup. Add tamari, juice, broth, Dijon mustard, and garlic. Mix thoroughly and set aside.
Preheat oven to 400° – Large round baking pan Line baking pan with foil – Spray with olive oil cooking spray/h2>
Remove top bowl with weight. Uncover pressed tofu. Scoop out a portion of the tofu from the center leaving a 1-inch shell and set it aside. Fill the hollowed shell with stuffing. Reserve extra to bake separately. Cover with reserved tofu and pat down firmly. Place baking pan firmly over colander face down. Invert the colander carefully, turning the stuffed tofu onto the baking sheet, flat side down. Baste with one-third of the basting mixture, cover roast with foil and place in pre-heated oven. Bake 1 hour, remove foil and baste with half of remaining basting mixture. Bake uncovered for one more hour, adding remaining basting mixture 30 minutes into second hour.
In medium saucepan, heat oil 1 minute over medium high heat. Stir in flour, forming a paste. Reduce heat and gradually add broth, stirring constantly. Add nutritional yeast and garlic. Stir frequently. Remove Roast and set aside for 10 minutes. Slice into wedges and serve with gravy and additional stuffing.
Nutrition Analysis: per 2 ¼ cup serving with stuffing and gravy
Calories 335, Protein 25g, Carbohydrates 37g, Fiber 5g, Fat 11g, Cholesterol 0mg, Calcium 195mg Sodium 990mg