Herb-Infused Vegan Tofu Roast with Celery and Mushroom Stuffing

Recipe Collection: Dinner

Herb-Infused Vegan Tofu Roast with Celery and Mushroom Stuffing elevates your holiday meals with a perfect centerpiece for Thanksgiving or any festive gathering. This vegan dish features a flavorful stuffing of celery and mushrooms, appealing to both plant-based eaters and meat lovers. Pair it with rich vegetarian gravy for a satisfying meal.

This versatile recipe is bursting with herbs and textures, making it ideal for festive dinners or family gatherings. Users can easily find this recipe on easyChef Pro, where personalized recommendations, AI-powered pantry tracking, and smart shopping lists simplify meal planning. Select this recipe, organize your ingredients, and follow step-by-step guides to create a memorable dish today!

Overview

This vegan Tofu Roast is a delightful alternative for Thanksgiving or any festive occasion. Packed with a savory herb-infused stuffing of celery and mushrooms, this dish is sure to impress both vegetarians and meat-eaters alike. Serve it with a rich vegetarian gravy for a complete meal experience.

Diet Type

Vegan

Allergies

Soy, Sesame

Cuisine

American

Serving Size: 10

Cooking Time: 240 minutes

Ingredients

• 5 16 Ounces (oz) extra-firm tofu, drained
• 2 Tablespoons (tbsp) sesame oil
• 1 Medium red onion, minced
• 1 1/3 Cups celery, minced
• 1 Cup mushrooms, minced
• 2 Cloves garlic, minced
• 1/8 Cup dried sage
• 2 Teaspoons (tsp) dried thyme
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 1 1/2 Teaspoons (tsp) dried rosemary
• 1/4 Cup tamari
• 3 Cups herb stuffing, packaged
• 1/2 Cup sesame oil
• 1/4 Cup tamari
• 2 Tablespoons (tbsp) miso paste
• 5 Tablespoons (tbsp) orange juice
• 1 Teaspoon (tsp) honey mustard
• 1/2 Teaspoon (tsp) orange zest, zested
• 3 Sprigs fresh rosemary

Steps

1. Line a medium-sized round colander with a cheesecloth or clean dish towel. Crumble the tofu into the colander, cover with another cheesecloth, and place a heavy weight on top. Refrigerate for 2 to 3 hours to drain excess liquid.
2. Prepare the stuffing by sautéing the onion, celery, and mushrooms in 2 tablespoons of sesame oil until tender. Add garlic, sage, thyme, salt, pepper, rosemary, and 1/4 cup tamari. Cook for 5 minutes, then mix in the prepared herb stuffing. Remove from heat.
3. Preheat the oven to 400°F (200°C) and grease a cookie sheet.
4. In a small bowl, combine 1/2 cup sesame oil, 1/4 cup tamari, miso paste, orange juice, honey mustard, and orange zest. Mix well.
5. Remove the weight from the tofu and hollow it out, leaving a 1-inch lining in the colander. Brush the lining with a small amount of the miso seasoning. Fill the center with stuffing, cover with leftover tofu, and press down firmly.
6. Turn the stuffed tofu onto the prepared cookie sheet, flat side down. Shape into an oval, brush with half of the oil-tamari mixture, and place rosemary sprigs on top. Cover with foil.
7. Bake for 1 hour, remove foil, baste with remaining sauce (reserving 4 tablespoons), and bake for another hour until golden brown.
8. Transfer to a serving platter, brush with remaining sauce, and serve hot.

Enjoy your flavorful and festive Tofu Roast!