Tofu Roast

908 grams Tofu, firm
2 tbsp Soy sauce (tamari)
1 tsp Sage, dried (by CHUCKLES0719)
1 small Onions, raw
2 large Mushrooms, fresh
1 small (5-1/2" long) Carrots, raw
1.5 tbsp Olive Oil
4 clove Garlic
2 tbsp Soy sauce (tamari)
1 tsp Sage, ground
1 tsp Rosemary, dried
0.5 tsp Thyme, ground
4 slice Bread, whole wheat (including toast) prepared from recipe
14 gram Vegetable Stock (Knorr Vegetable Stockpot Makes 500mls) (by ASTROCHEF)
0.25 cup Sesame Oil
0.25 cup Olive Oil
4 tbsp Soy sauce (tamari)
0.5 fl oz Orange Juice
1 tsp Grey Poupon Dijon Mustard
0.5 tsp Pepper, black

Squeeze out as much liquid out of tofu. Saute onions, mushrooms, carrots, and celery in oil. Add garlic, tamari, sage, rosemary, thyme, bread, walnuts, and stock and simmer for 5- 6 minutes or until liquid is absorbed. Set aside. In food processor blend tofu, sage and tamri until smooth. Remove ½ cup of tofu and set aside for later. Return the remaining tofu to the cheesecloth colander and press into a bowl. Add stuffing to the middle of the “bowl” and cover with the set aside tofu. Smooth tofu over so stuffing is sealed inside. Carefully bring up the edges of the cheesecloth, tying the cheesecloth VERY tightly. and place colander on a large plate. Place a smaller plate on top of the roast and put weight on it to remove any excess moisture. Let sit in refrigerator for at least 3 hours, overnight is better. Preheat oven to 450 degrees. Whisk baste together. Line a baking pan with foil. Remove roast from fridge and remove cheesecloth. Place roast upside down in pan and baste with half of basting sauce. Cover and bake for 1 hour. Reduce heat to 350 degrees. Remove foil and baste with remaining sauce. Bake for an additional 30 minutes. Basting every 10 minutes with run-off sauce.



Serving Size: Makes between 10-12 servings (calculations for 12)

Number of Servings: 12

Recipe submitted by SparkPeople user SHAYMOE1.