Ingredients:
2 3/4 lbs extra firm tofu ( or hard tofu, NOT silken)
5 1/3 tablespoons arrowroot
8 teaspoons nutritional yeast flakes
3 teaspoons powdered agar
4 teaspoons vegan chicken bouillon powder ( not too salty)
2 teaspoons sage
1 1/3 teaspoons thyme
1 1/3 teaspoons onion powder
1 1/3 teaspoons garlic powder
1 1/3 teaspoons salt ( or to taste, will depend on the bouillon powder)
1 dash black pepper ( to taste)
1 -2 tablespoon oil
1 cup chopped mushrooms
1 cup chopped celery
1 large onions, chopped
3 garlic cloves, crushed
6 teaspoons Braggs Aminos ( or gluten-free soy sauce or tamari)
2 teaspoons sage
2 teaspoons thyme
1 teaspoon marjoram
1 teaspoon celery seeds
1 teaspoon salt ( or to taste)
1 dash pepper ( to taste)
5 cups fresh gluten-free breadcrumbs
1/4 cup olive oil
6 teaspoons Braggs Aminos ( or gluten-free soy sauce or tamari)
5 teaspoons gluten-free miso ( something mellow and not too salty)
4 teaspoons orange juice
1 teaspoon gluten-free mustard powder
Directions:
“TURKEY”.
Divide the ingredients evenly into 2 or more lots depending on the size of your food processor.
In a food processor, puree all ingredients in lots. You may need to keep stopping to mix the mixture so it all processes evenly.
STUFFING.
In a saucepan saute the onion, mushrooms, Celery and garlic in oil until cooked. Remove from heat. Mix soy sauce into Vegetable mixture.
In a bowl mix bread crumbs, herbs, salt and pepper. Add vegetable mixture to the crumbs in bowl and mix well. If the crumbs are very fresh and moist the stuffing should hold together very well. However, if your mixture is a little dry and not holding together, add a little water or vegetable stock. Adjust seasonings to taste if necessary.
Roll stuffing into a log about 25 cm (10″) long.
MARINADE.
Whisk all ingredients together.
ASSEMBLY AND COOKING.
Preheat oven to 350 F (175 C).
On the kitchen bench (counter), or a large cutting board, lay down 2 pieces of non-stick baking paper about 18″(45 cm) long, overlapping about 10 cm (4″) along the long edges. Over the top of this lay down another piece of baking paper, centred along the overlapped edges.
On the top layer of baking paper, evenly spread the tofu “turkey” mixture – about 12″ x 10″ (30 x 25 cm).
Place the stuffing log on to the centre of this. Carefully lift the edges of one end of the paper, and thus the tofu, up and over the stuffing. Gently pull paper away from tofu and lay flat again, leaving the tofu around the stuffing. Repeat with the other side. The tofu mixture should meet at the top and wrap all the way around the stuffing.
Gently press the edges of the tofu mixture together and smooth over. Press the tofu over the ends of the stuffing log, and smooth this over also.
Brush the entire top of the roast with marinade. (Keep the remaining marinade for basting later.).
If possible get someone to help with the wrapping. Wrap with all the layers of the baking paper. Twist the long ends to close. Wrap with an additional layer of baking paper if desired. Wrap again with several layers of foil.
Gently place on a baking tray. Bake for 1 hour and 15 minutes. Remove from oven, allow to cool, and then refrigerate until about 1 hour before serving.
About 1 hour (or a little less) before serving, gently unwrap the roast. Brush with more marinade and re-wrap. Place in oven and bake for about 20 – 30 minutes at 350 F (175 C).
Remove foil and baking paper (the easiest way is to simply tear it away from the top). Brush with remaining marinade. Place back into oven for around 20 minutes or until golden brown.
Slice and serve with cashew gravy and cranberry sauce.
Servings: 10-12
Time preparation: 45 min.
Time total: 165 min.