Mushroom Stuffed Tofu Roast

  • Servings
  • Prep Time
    30 Min
  • Cook Time
    1 Hr

Cooking Directions

  • Preheat oven to 350F and oil and flour dust a 1.5 qt loaf pan.
  • Start with stuffing: Stack slices of bread, cut them in 1in cubes, spread out on a baking sheet and let dry in the oven for 10 minutes, making sure not to burn them, until they are dry and slightly golden.
  • While bread is toasting, sauté onion in vegan butter over medium heat until softened. Then add celery and mushroom and cook for another 5-7 minutes until soft.
  • Transfer to a bowl and add fresh herbs, salt and pepper, cranberry and chopped walnuts and stir to combine. Add in the dried bread and stir gently.
  • Add in the vegetable broth, stir until moistened, careful not to over mix.
  • Drain, rinse and pat the tofu dry. Wrap in paper towel and gently press to draw most of the water out of the tofu. Then place in a food processor with arrowroot, agar flakes, vegetable broth, sea salt, and pepper and mix into a smooth paste, adjusting seasoning to taste.
  • Use ¾ of the tofu paste to evenly line the bottom and sides of the loaf pan.
  • Gently fill the pan with stuffing mixture, then spoon on remaining tofu paste and spread evenly.
  • Cover loaf with a foil tent, making sure foil does not touch the tofu!
  • Bake for 50 minutes and cool for 10 before serving.

This recipe was created by Cassandra Gates.



  • 2 pkgs. House Foods Tofu Firm
  • 2 Tbsp. arrowroot powder
  • 2 Tbsp. vegetable broth
  • 1 tsp. sea salt
  • ¼ tsp. black pepper
  • 1½ tsp. agar flakes


  • 1Tbsp. vegan butter
  • ½ onion, minced
  • 3 celery stalks, diced
  • 3 slices of white bread
  • ½ cup vegetable broth
  • 1 tsp. fresh chopped rosemary
  • 1 tsp. fresh chopped sage
  • 1 tsp. fresh chopped thyme
  • 1 tsp. fresh parsley
  • 1 cup cremini mushrooms, sliced
  • ¼ cup dried cranberry
  • ½ cup walnuts, chopped
  • ½ tsp. sea salt
  • ¼ tsp. black pepper


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