Easy Tofu Roast
Author: Guava Rose
Prep time: 30 mins
Cook time: 60 mins
Total time: 1 hour 30 mins
A festive alternative to stuffed turkey
Ingredients
Tofu:
  • 3 (14 oz. ea) blocks of extra firm tofu or 3 (14 oz. ea) blocks firm tofu + 2 T. cornstarch
  • 6 T. vegetarian chicken bouillon powder (see note)
  • 2 T. minced fresh rosemary, thyme, or combination of both
Stuffing:
  • 6 c.diced fresh ciabatta bread or artisan french bread
  • 1 c. vegetable or chicken broth
  • ¼ c. butter
  • 1 c. chopped onions
  • 1 c. diced celery
  • ½ c. chopped parsley
  • ½ c. finely chopped walnuts
  • 1 tsp. minced fresh thyme
  • 1 tsp. minced fresh sage
  • ½ tsp. sea salt or to taste
  • freshly ground pepper to taste
Baste:
  • 2 T. soy sauce
  • 1 T. maple syrup
  • 1 T. balsamic vinegar
  • 1 T. worcestershire sauce
Instructions
  1. Preheat oven to 375 degrees.
  2. For the stuffing, start by melting the butter in a large pot over medium high heat. Add the onions, celery, and salt. Cook and stir intermittently until the vegetables are tender. Add the broth and bring to a boil. Stir in the bread cubes, parsley, thyme, sage, walnuts,and a few grinds of pepper. Cover and remove from the heat.
  3. Drain the tofu. If they are in big blocks, break up the blocks into big chunks and place in the food processor along with the powdered bouillon and cornstarch (if using). Process until very smooth. Place in a bowl and stir in the minced rosemary and/or thyme.
  4. Line an ovenproof mixing bowl (I use a 2.5 liter Pyrex glass bowl) with parchment paper. Scoop the tofu mixture into the bowl and spread it evenly over the bottom and around sides of the bowl to create a well for the stuffing.
  5. Stir stuffing. Taste and add more salt and pepper if desired. If you like a moister stuffing, add a little more broth. Pack all the stuffing into the tofu lined bowl. Use a rubber spatula around the top sides to scrape any extra tofu mixture back down onto the stuffing. Smooth the top. Trim the parchment paper level to the top of the bowl. Bake for 45 minutes.
  6. Remove from oven and carefully (caution, very hot) invert the roast onto a foil or parchment paper lined baking sheet. Brush with the basting sauce, slowly to allow the roast to absorb the liquid so it doesn't drip down and pool at the bottom. Bake another 15 minutes.
  7. Allow to cool 10-15 minutes. To place it directly onto a serving platter, turn the bowl over and cover the roast with it (careful though, it's hot). Lift up the baking sheet, and invert the roast back into the bowl. Lift off the baking sheet and place your serving platter over the top of the bowl. Invert the roast onto the serving platter. Alternatively, the roast may be lifted up, foil and all, and placed directly onto your serving platter.
  8. Note: Powdered vegetarian chicken bouillon is not the same as bouillon cubes (much saltier). You can find it in the bulk bin section in most natural food stores.
Recipe by Guava Rose at https://www.guavarose.com/2013/11/easy-tofu-roast/