Two Were Dead Before They Could Move (elktooth_chain) wrote in vegancooking,
Two Were Dead Before They Could Move
elktooth_chain
vegancooking

tofu roast

il_rapido requested the tofu roast from La Dolce Vegan.

Tofu Roast

2lbs firm or extra-firm tofu
2 T tamari
1 t dried sage

Stuffing:
1 small onion, minced
4 large button mushrooms, chopped
1 small carrot, diced
1 celery stalk, minced
1 1/2 T olive oil
1/2 c golden raisins
2 garlic cloves, minced
1 t dried sage
1 t rosemary
1/2 t thyme
3 c bread, cubed
1/4 c walnuts roughly chopped
1 c vegetable stock

Basting sauce:
1/4 c dark sesame oil
1/4 c olive oil
1/4 c tamari
1 T miso
2 T cranberry or orange juice
1 t Dijon mustard
1/2 t liquid smoke (optional)
1/4 t black pepper

Carefully squeeze the tofu to remove as much water as possible. Line a large colander with dampened cheesecloth hangs over the sides. Place the colander on a large plate. Roughly chop tofu, place inside colander, and cover with cheesecloth. Place something heavy on top of the cheesecloth in order to press any remaining liquid out of the tofu. Let sit for an hour. In a large saucepan, sauté the onions, mushrooms, carrots and celery in oil until onions are translucent. Add the raisins, garlic, tamari, sage, rosemary, thyme, bread, walnuts, and stock and simmer for 5-6 minutes or until liquid has been absorbed. Set aside. In a food processor, blend the drained tofu, tamari, and sage until smooth. Remove 1/2 c of the tofu and set aside for later. Return the remaining blended tofu, tamari and sage to the cheesecloth-lined colander and press it down against the edges of the colander - leaving a 1-inch thick shell, creating a "bowl" shape. Add your cooked stuffing to center of the tofu bowl and press reserved tofu over top to cover stuffing. Smooth tofu over so stuffing is sealed inside. Carefully bring up the edges of the cheesecloth, tying the cheesecloth VERY tightly together, and place colander on a large plate. Place a smaller plat on top of roast and put weight back on top of the cheesecloth in order to press any remaining liquid out of the tofu. Let sit in refrigerator for at least 3 hours (overnight is better). Preheat oven to 450 degrees F. To prepare basting sauce: In a small bowl, whisk together the sesame oil, olive oil, tamari, miso paste, juice, Dijon mustard, liquid smoke, and pepper. Set aside. Line a baking pan with tin foil. Remove roast from fridge and carefully remove from cheesecloth. Place roast upside-down on baking sheet and baste with half the basting sauce. Cover with foil and bake for 1 hour. Reduce heat to 350 degrees F. Remove foil, and baste with remaining sauce. Bake for an additional 30 minutes, basting every 10 minutes with run-off sauce. Carefully transfer roast to serving platter. Makes 6-8 servings.
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