I wasn’t really in mood to celebrate Christmas as there are few things going on in my life this period. I haven’t even decorated the house with Christmas-y stuff. I usually like having big parties and I invite people over but not this year. I was moody, blue and cranky. But what the heck… it’s Holidays season – even if we don’t feel it where I live. So as it was just me and Sean, we went to my moms for dinner.
My contribution to this years’ Christmas dinner was a stuffed tofu roast, lemony potatoes, some grilled veggies, spicy “cheese” sauce, and a mixed cabbage salad. My mom’s friend also brought a super tasty chortopita. I had too much food though that I decided to keep the pita for next day’s breakfast only. I didn’t take any good photos of my food because I forgot my camera, so excuse me for the poor quality photos but these are from my cellphone. Anyway here is my recipe for my stuffed tofu roast which was a big hit! I actually skipped the first step in the making of it because I used my tofuxpress to excess the liquid from the tofu – so if you own a tofuxpress, drain the tofu and then continue with the rest of the recipe as described. You can make your own stuffing – this was just what I had in my fridge but it really came out great.
For the roast
3 blocks of firm tofu (400 gr each)
3 T.S sesame oil or olive oil
3 T.S. tamari or soy sauce
3 t.s. liquid smoke
1 big yellow onion chopped
6-7 white mushrooms sliced
1 red bell pepper thinly chopped
1 yellow pepper thinly chopped
2 garlic cloves minced
4 slices whole wheat bread processed into soft bread crumbs
1 t.s. freshly ground pepper
1 t.s. salt
1 t.s. dried thyme
1 t.s. rosemary
½ t.s. oregano
handful of fresh parsley
For the marinade
3 T.S olive oil
2 T.S. tamari or soy sauce
1 t.s. liquid smoke
2 T.S maple syrup
juice from one medium orange
1 t.s. freshly ground pepper
1 t.s. oregano
Step 1. To make the roast, line a colander with one layer cheesecloth with several inches overhang. Set colander over large bowl. Crumble tofu and place it in the colander. Cover with overlapping cloth. Place a plate on top and top with a heavy object (e.g. 2 boxes of soy milk). Let stand 3-4 hours. (If you own a tofuxpress you can skip this step).
Step 2. Process the tofu in a food processor or blender in 3 batches adding each time 1 T.S sesame or olive oil, 1 T.S tamari or soy sauce and 1 t.s. liquid smoke. Transfer back to the colander and repeat step 1 for about an hour.
Step 3. To make the stuffing heat the olive oil in large, non-stick skillet. Add onion, garlic, mushrooms and peppers. Cook, stirring for about 7 to 10 minutes. Add parsley, dried herbs and pepper. Continue cooking stirring often for 2 more minutes. Add the bread crumbs and continue cooking for 5 more minutes.
Step 4. Line a bread pan with cheesecloth and transfer the tofu in there. Press tofu with your hands until it firms nicely. Scoop out tofu with a large spoon into a bowl, leaving few inches thickness around. Fill with the stuffing. Cover the stuffing with the tofu you have previously removed patting well down. Cover with the cheesecloth, place something heavy on top and refrigerate for 3 hours (or overnight).
Place an oiled roasting pan on top of the bread pan and flip.
Step 5. To make the marinade whisk all ingredients in a small bowl. Use half of the marinade to brush all over the tofu roast. Cover with foil. Bake in preheated 200 C (400F) oven for 45 minutes. Remove foil, brush with the rest of the marinade and bake for 30 more minutes.
Slice tofu roast and serve with potatoes or rice.