This is similar to many stuffed tofu roast recipes that you can find online. It’s not really that complicated; you just have to start making it several hours ahead of eating time in order to let the tofu compress enough. The finished result is so tasty. The tofu absorbs much of the basting mixture, and what isn’t absorbed forms a nice crispy skin on the outside.

5 lbs firm or extra-firm tofu
1 cup nutrtional yeast
3 tbsp poultry seasoning
2 tsp sea salt

Stuffing

5 cups whole grain bread cubes
1 onion, minced
2 cups mushrooms, sliced
1 large carrot, grated
2 stalks celery, minced
1 cup golden raisins
4 cloves garlic, minced
1/2 cup sunflower seeds
3 tbsp olive oil
2 cups water, mixed with 4 tbsp soy sauce or Braggs Liquid Aminos
2 tsp dried sage
1 tsp each rosemary and thyme
1/2 tsp dried marjoram
Basting Mixture

1 cup sesame oil
1/2 cup soy sauce
4 tbsp dark miso
4 tbsp orange juice
2 tsp dijon mustard

Using your hands, mash the tofu in a large bowl with the seasonings, until it is free of lumps. Line a large (12″) colander with wet cheesecloth that overlaps the sides. Add the mashed tofu+seasonings mixture to the cloth-covered colander, press down and cover with the overlapping sides of cloth. Place the entire thing over a large bowl. Cover with a plat that fits inside the colander and place a 5 lb weight on the plate. Refrigerate and let sit for at least 2-3 hours (overnight is even better).

When the time is up, start the stuffing. Sauté all the veggies, raisins, and herbs together in the olive oil until very tender. Stir in the bread cubes and water mixed with soy sauce or Braggs, until bread absorbs all of the liquid. Let cook for 5 minutes, stirring frequently to keep it from sticking.

Remove tofu from the fridge and take off the weight, plate and top of cheesecloth. Hollow out the tofu to within 1″ of the sides and bottom, placing the removed tofu in a bowl. Cram as much of the stuffing as you can inside the tofu shell, and pack it in firmly. Cover with about 1/2 to 3/4 of the remaining tofu (if you use it all, the bottom of the roast will be too “tofu-ey”) and pack it down firmly. Turn the stuffed tofu onto a greased baking sheet. Gently press and mold the outside of the tofu into an oval shape, if desired.

Mix up the basting mixture and baste the tofu roast with half of it. Cover with foil and bake at 400 degrees F for one hour. Remove the foil, baste with all the remaining mixture except a 1/3 cup and return to the oven for 1 hour more, or until it is golden. Remove from oven and use the rest of the basting mix. Using at least 2 large spatulas, move to a large plate (nestling it in a bed of greens is very pretty). Serve with the vegan gravy of your choice, and a sweet chutney or cranberry sauce.

Serves 10-12