Stuffed Tofu Roast with Savory Gravy
Ingredients
Instructions
Preheat oven to 425° F.
Drain tofu and triple wrap in paper towels. Squeeze out as much water as possible.
Crumble tofu and place it in a large bowl. Add nutritional yeast, onion powder, and tamari or soy sauce. Mix together.
Take a small handful of tofu mixture and squeeze. If it seems too dry, add a couple of tablespoons of water and mix. Test again. You want the tofu to hold together and not crumble. If it is still too dry, add more water, one tablespoon at a time.
Oil a 9×13-inch dish and pat half the tofu mixture onto bottom of dish. Add the stuffing (recipe below) and cover the bottom layer. Leave enough space in the dish to cover with the remaining tofu mixture. This recipe makes more stuffing than can comfortably fill the dish. The excess can be cooked in a small bowl (cover with foil before baking).
Baste with the Ginger-Garlic Basting Sauce. Bake at 425° F for 10 minutes. Turn heat to 375° F for 20 minutes or until the roast is golden brown on top.
Serve with Savory Gravy (recipe below) and Fresh Cranberry Relish. http://veggiefestchicago.org/recipe/fresh-cranberry-relish/
Crumble the cornbread into medium- to small-sized pieces. The cornbread could be baked and crumbled the day before. Add the bread cubes.
Add basil, sage, parsley, and rosemary. Mix together.
Chop the vegetables and sauté over medium heat in 2 tablespoons vegetable stock until onions are translucent and the vegetables are soft. Add veggies to the bread crumb mixture.
Drizzle the vegetable stock over the bread and veggie mixture. Mix well. Set aside for about 5 minutes to allow the moisture to absorb before adding to roast.
Combine ingredients and baste as directed above.
Place half of the vegetables in a food processor and chop to a fine mince. Place in a bowl and repeat with remaining vegetables.
Place the vegetables in a non-stick skillet with a tablespoon of water or vegetable broth over medium-low heat. Sauté until they are golden brown, adding more water a teaspoon at a time, as needed, to prevent vegetables from sticking.
While vegetables are cooking, place flour, vegetable stock or water, nutritional yeast, tamari, and spices in a blender and pulse until mixed.
When vegetables are cooked, add liquid to pan. Whisk at medium-high heat continually until gravy thickens. If you don’t whisk while the gravy thickens, you could end up with lumpy gravy!
Serves 6
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Ingredients
Directions
Preheat oven to 425° F.
Drain tofu and triple wrap in paper towels. Squeeze out as much water as possible.
Crumble tofu and place it in a large bowl. Add nutritional yeast, onion powder, and tamari or soy sauce. Mix together.
Take a small handful of tofu mixture and squeeze. If it seems too dry, add a couple of tablespoons of water and mix. Test again. You want the tofu to hold together and not crumble. If it is still too dry, add more water, one tablespoon at a time.
Oil a 9x13-inch dish and pat half the tofu mixture onto bottom of dish. Add the stuffing (recipe below) and cover the bottom layer. Leave enough space in the dish to cover with the remaining tofu mixture. This recipe makes more stuffing than can comfortably fill the dish. The excess can be cooked in a small bowl (cover with foil before baking).
Baste with the Ginger-Garlic Basting Sauce. Bake at 425° F for 10 minutes. Turn heat to 375° F for 20 minutes or until the roast is golden brown on top.
Serve with Savory Gravy (recipe below) and Fresh Cranberry Relish. http://veggiefestchicago.org/recipe/fresh-cranberry-relish/
Crumble the cornbread into medium- to small-sized pieces. The cornbread could be baked and crumbled the day before. Add the bread cubes.
Add basil, sage, parsley, and rosemary. Mix together.
Chop the vegetables and sauté over medium heat in 2 tablespoons vegetable stock until onions are translucent and the vegetables are soft. Add veggies to the bread crumb mixture.
Drizzle the vegetable stock over the bread and veggie mixture. Mix well. Set aside for about 5 minutes to allow the moisture to absorb before adding to roast.
Combine ingredients and baste as directed above.
Place half of the vegetables in a food processor and chop to a fine mince. Place in a bowl and repeat with remaining vegetables.
Place the vegetables in a non-stick skillet with a tablespoon of water or vegetable broth over medium-low heat. Sauté until they are golden brown, adding more water a teaspoon at a time, as needed, to prevent vegetables from sticking.
While vegetables are cooking, place flour, vegetable stock or water, nutritional yeast, tamari, and spices in a blender and pulse until mixed.
When vegetables are cooked, add liquid to pan. Whisk at medium-high heat continually until gravy thickens. If you don’t whisk while the gravy thickens, you could end up with lumpy gravy!
Serves 6