Re:Hi.. Newbie with questions - Tofu Roast Recipe

[Guest guest]

For better health, go a raw as you can; the weight will just melt off. (lost 40

in a year just doing that! got to hacres.com for a free raw food magazine, Back

to the Garden!)

 

As for a spectacular recipe in place of a turkey, here is one of the best tofu

roasts I've ever had! Not easy to make though, but worth the work! It was at

our Thanksgiving veg potluck! (vegetarian.meetup.com--see if you have a group

near you!!!!!)

 

For those who miss ham, there is a product called Wham by Worthington , it's

simply wonderful! It comes in either slices, or a 4.5 pound roll, for about

$22...ask your local natural food stores to order it, or if you have a local

Adventist Book Center, you can buy it from there.

 

Tofu Roast

 

For this recipe, you will need cheesecloth, a food processor or blender, and a

large colander. Cheesecloth can be purchased at most grocery stores.

 

Prep time: 1 ¾ hours the night before. 15 minutes prep + 1 ½ hours cooking and

basting the next day.

 

Tofu mixture:

 

4 lbs firm or (ideally) extra-firm tofu

4 Tbsp tamari

2 tsp dried sage

 

Stuffing:

 

1 small onion, minced

4 large button mushrooms, chopped

1 small carrot, diced

1 celery stalk, minced

1½ Tbsp olive oil

1 cup vegetable stock

2 cloves of garlic, minced or pressed

2 Tbsp tamari

1 tsp dried sage

1 tsp rosemary

½ tsp thyme

¼ cup walnuts

½ cup raisins

3 cups bread, cubed

 

Basting sauce:

 

¼ cup toasted sesame oil

¼ cup olive oil

¼ cup tamari

1 Tbsp miso paste

2 Tbsp cranberry or orange juice

1 tsp Dijon mustard

¼ tsp ground black pepper

(opt) ½ tsp liquid smoke

 

Squeeze the tofu to remove as much water as possible. Line a large colander with

a double layer of cheesecloth so that the cheesecloth hangs amply over the

sides. Place colander on a plate. Roughly chop tofu, place in colander, and

cover with the cheesecloth. Place a plate with something heavy on top of the

cheesecloth and allow to sit for one hour, pressing out additional liquid.

 

While the tofu is pressing, chop up the vegetables and sauté in the olive oil

until the onions are translucent. Then add the stock, tamari, garlic and herbs,

walnuts and raisins. Simmer a few minutes. Then add the cubed bread. Turn off

heat and stir to help bread evenly absorb the liquid. (If it's too saucy, you

can toss in more bread--this may yield more stuffing than you will need, but I

am sure you can find someone to take the burden of eating the extra).

 

When the hour is up, place the pressed tofu in the food processor with the

tamari and sage (you will probably have to do in 2 or more batches). Blend until

smooth. Set aside 2 ½ cups. Place the remainder in the cheesecloth-lined

colander and form a 1 " thick bowl. Spoon the stuffing into the bowl until it is

even with the top. Press the reserved tofu over the top, completely sealing in

the stuffing.

 

Carefully bring up the edges of the cheesecloth, twist a turn or so, and tie it

tightly. Put the plate + weights back on top. Place in fridge overnight (minimum

of 12 hours).

 

Next day....

 

Preheat oven to 450 degrees.

 

Prepare basting sauce: whisk all ingredients together in a bowl.

 

Remove roast from fridge and carefully remove from cheesecloth (if you didn't

let it sit in the fridge for 12 hours, several well-placed prayers may be

helpful). Place roast upside down (continue with prayers as needed) on baking

sheet and baste with sauce. Cover with foil and bake for one hour.

 

Reduce heat to 350 degrees. Remove foil and baste with additional sauce Bake for

additional 30 minutes, basting every ten minutes with additional and/or run-off

sauce.

 

 

[This recipe is from La Dulce Vegan. However, I found that the recipe did not

have enough tofu to do the job called for. So I've doubled it in the recipe

above. You may find that you end up with a little extra, but that's better than

running back to the store mid-recipe (Fortunately, I had guessed the recipe

understated the amount of tofu and had bought extra ahead of time just in case)!

Scramble any extra tofu for breakfast the next day.

 

Also, the cookbook suggested transferring the roast to a serving platter. I

think that would be really, really hard to do without it falling apart. That's

why I cubed some carrots, onions, potatoes, a placed them around the roast after

I removed the foil--so that the roast wouldn't look so lonely and unadorned on

the baking pan. I baked them the last 30 minutes with the roast, basting them

with the run-off sauce. Beets, turnips, and/or parsnips would be nice, too.

 

FYI I found that there was more sauce than needed, also. I ended up spooning

some out of the pan because it was too greasy. I haven't adjusted the amount in

the above recipe, however. Just use your intuition as you baste and use as

little or as much as you think it needs.]

 

 

 

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