This tofu recipe has a great marinade, that seeps into it and results in a flavorful tofu. During the holidays I try and make as much as possible from scratch, but there are some items that I feel okay taking shortcuts with, like the stuffing for this dish. I use Kraft’s Stove Top Savory Herbs Stuffing Mix. I have found two Stove Top products that are vegan, this one and the Cornbread Stuffing Mix. Choose whichever one you like best, and follow the direction on the box.
For the best results with this recipe I suggest you begin at least 1 day before you start cooking it. We all know tofu can take a while to marinade for a flavorful result, and you must begin by first squeezing as much liquid out of the tofu block(s) as possible. I use something called the Tofu Xpress Press. This awesome contraption does the job pretty quickly, but if you do not have one, you can use a kitchen towel and something heavy to weigh down the tofu to get as much of the liquid out. This step can take a few hours, and once it is as dry as possible, you can cut it into 4 equal slabs of tofu. To make this easier I cut mine first in half and then each half in half again.
For the marinade I start with lots of fresh herbs and veggies. To infuse as much flavor as possible into the tofu.
This marinade is the one that for years before becoming vegan I used to marinade the turkey, friends and family members always call me during the holidays to ask for it. So now they’ll have it here and hopefully they will use it to marinade plant based options instead of turkeys.
You’ll need to marinade the tofu in the refrigerator for a minimum of 2 hours, I marinade mine overnight.
I’ve tried making homemade stuffing in the past and I must say, it never tastes as good as Stove Top stuffing, it could be that I grew up eating it and it is nostalgic. The gravy I do make from scratch and you can find the recipe here.
I hope this recipe will be a hit at your dinner table, the first year I made it, even the meat eaters ate it and we ran out of it, and the second year I made more and the same thing happened, this year all the guests requested the Savory Herbs Stuffing Tofu Roulade. So I am slowly but surely converting my friends and family into lovers of vegan food and that is something for which to be grateful.
- 1 (14 oz.) package of extra firm tofu*
- 1 cup Stove Top Savory Herbs Stuffing Mix
- 1 cup gravy*
- ½ cup fresh cilantro, with the stems
- ½ green pepper
- ½ yellow onion
- 2 sprigs of thyme
- 2 sage leaves
- 2 garlic cloves*
- 2 tbsp olive oil
- 1 ½ tbsp white vinegar
- ½ tbsp Goya Adobo with Pepper*
- 4 pieces of single-layer cheesecloth, approximately 6x10 inches each
- Drain as much of the liquid out of the tofu.
- Cut a block of tofu into 4 x 4 inch slabs.
- Place the tofu in an oven safe glass pan, big enough to place the tofu slabs as flat as possible.
- Blend together all of the marinade ingredients. Feel free to add extra oil or water if it isn’t blending well, one tablespoon at a time.
- Pour half of the marinade over the tofu and refrigerate for at least 2 hours.
- Once you are ready to start making the roulades, Pre-heat the oven to 350*F (175*C)
- Cut 4 pieces of single-layer cheesecloth, approximately 6x10 inches each.
- Place one slab of tofu per cheesecloth, add enough stuffing to cover half of each slab and tightly roll the cheesecloth until you have a cylinder like shape.
- Twist the ends of the cheesecloth and fold them under and put them back in the pan, it is important to note that the tofu will not completely cover the stuffing on the bottom, but do not worry because the cheesecloth will hold it in place.
- Pour the leftover marinade over each roll and bake in the oven at 350*F (175*C) for 45 minutes, basting it once halfway through cooking.
- Once cooked, let them cool for about 5 to 10 minutes and then carefully remove the cheesecloth and server the tofu roulades with your favorite gravy.
- Tips: *My favorite tofu is the Trader Joe’s brand Extra Firm Tofu, I have found that it is the one with the least amount of liquid and it doesn’t ever fall apart.
- *You can use your favorite gravy or my Vegan Mushroom Gravy
- *If you do not like garlic too much, you can use 1 clove only.
- *This is can be found in the ethnic section of your grocery store, if you cannot find it, you can make your own, it is a mix of salt, ground black pepper, garlic powder, dried oregano, and turmeric powder. 1 tbsp of each, mixed well, store it in an airtight container in your spice cabinet. You can use this to season beans, rice or vegetable. USE ONLY ½ TBSP to make the marinade for this recipe.
- Prep time is about 2 hour or more depending on how long you decide to marinade the tofu