Festive Holiday Roast
from The Enlightened Kitchen, John Wiley & Sons, Inc., © Marie Oser
12 Servings
5 (16 oz. pkg.) firm (not super firm) tofu
1 1/2 teaspoons olive oil
4 cloves garlic, minced
1 medium yellow onion, chopped
1 stalk celery, chopped with leaves
1/4 cup chopped red bell pepper
2 oz. Portobello mushrooms, diced
1 (10 oz. pkg.) cubed stuffing mix
1-cup vegetarian “chicken” broth, boiling
2/3 cup dried cranberries
1/2 teaspoon dried sage
Basting Mixture
2 tablespoons mellow white miso
1/3 cup dry sherry
1/2 cup tamari
2/3 cup fresh orange juice
1 cup vegetarian “chicken” broth
1 teaspoon Dijon mustard
1 teaspoon granulated garlic
Brown Gravy
2 tablespoons olive oil
3 tablespoons whole wheat flour
1 1/2 cups vegetarian “chicken” broth, boiling
1/2 cup nutritional yeast
1 teaspoon granulated garlic
A DAY IN ADVANCE:
Drape cheesecloth over a 12” colander. Set Colander over the largest bowl and set aside. Mash each block of tofu with a fork and crumble into the prepared colander. Once all of the tofu has been crumbled into the colander, fold the cheesecloth in over the tofu. Position a deep bowl over the tofu-filled colander and weigh it down with canned goods. Place in refrigerator overnight.
FOLLOWING DAY:
Prepare stuffing: In a large saucepan, heat oil over medium high heat. Add garlic, onion, celery, pepper, and mushrooms. Cook mixture for 5 minutes, add stuffing mix, broth, cranberries and sage. Stir to mix and moisten, remove from heat and set aside.
Prepare basting mixture: Blend miso with sherry in a medium liquid measuring cup. Add tamari, juice, broth, Dijon mustard, and garlic. Blend and set aside.
Preheat oven to 400° Large round baking pan
Line baking pan with foil and spray with olive oil cooking spray. Remove top bowl with weight. Uncover pressed tofu, allowing sides of cheesecloth to fall over the sides. Scoop out a portion of the tofu from the center leaving a 1-inch shell. Fill the hollowed shell with stuffing, reserving extra to bake separately. Cover with remaining tofu and pat down firmly. Place baking pan over colander face down. Invert carefully, turning the stuffed tofu onto the baking sheet, flat side down. Baste with one-third of the basting mixture, cover roast with foil and place in pre-heated oven. Bake for 1 hour, remove foil, and baste with half of remaining basting mixture. Bake uncovered for one more hour, basting with remainder 30 minutes into the second hour.
Make the gravy: In a medium saucepan, heat oil 1 minute over medium high heat, Add flour and stir to form a paste. Lower heat and gradually add broth, stirring constantly. Add nutritional yeast and garlic. Stir frequently. Remove Roast and set aside for 10 minutes. Slice into wedges and serve with gravy and additional stuffing.
Enlightened Holiday Roast
Nutrition Analysis: per 2 ¼ cup serving with stuffing and gravy
Calories 335, Protein 25g, Carbohydrates 37g, Fiber 5g, Fat 11g, Cholesterol 0mg, Calcium 195mg Sodium 990mg
Marie Oser is a best-selling author, columnist, and host/producer of VEG TV, and hosts Soy Talk here on VegSource. |
