Rolled Stuffed Tofu

1

Wrap tofu with paper towels, place in a flat heat-resistant plate and cook in a 1200 watt microwave for 3 minutes. 

Remove from microwave and squeeze out moisture from tofu by applying steady weight. Place another flat plate on top of the tofu, then an unopened food can on the flat plate. The weight should be heavy enough to slightly weigh down the tofu, but not so heavy that tofu blocks will crumble. Allow to rest for a minimum 20 minutes.

2

Preheat the Multicooker, set menu to SAUTÉ/SEAR at 350°F. Cover with lid and press START/CANCEL to start. When the preheating completion beep sounds approximately 15 minutes, remove the Lid and melt butter.

3

Make the stuffing. Add onion and celery to the pan and cook until tender, about 5 minutes. Add salt, pepper, parsley, sage, thyme and rosemary, and stir. Then add bread cubes and vegetable stock, and gently mix and cook for 1 minute. Press START/CANCEL to turn heat off. Transfer stuffing to a bowl and set aside.

4

Prepare the tofu wrap. Wrap tofu from step 1 with paper towel and thoroughly squeeze out remaining moisture. In a large bowl, unwrap and crumble the tofu, add cauliflower and mash together with a potato masher.

5

Add rolled oats, all-purpose flour, onion powder, soy sauce, ketchup, salt, black pepper, poultry seasoning, mix and knead with hand until bread dough like texture. If the dough is too soft, add extra all-purpose flour to adjust.

6

Place the tofu mixture on the parchment paper-lined cutting board. Cover mixture with a piece of plastic wrap and spread with a rolling pin into an 8” x 10” rectangle. Spread prepared stuffing from step 3, leaving 2” from the two short sides. 

Gently roll the tofu wrap, jelly-roll style. Start at the filled side and roll towards the uncovered side as peeling off the parchment paper while rolling. Set aside.

7

Wrap the tofu roll with filo dough. Place a sheet of filo dough on a dry cutting board, brush surface with olive oil, then layer another sheet and brush with olive oil. Place rolled tofu from step 6 on the short side of the filo dough and roll up, then gently wrap like a log. Cut the roll in half, use kitchen twine to secure each half.

8

Sear the tofu rolls. Rinse and dry the Multicooker pot and place back in the unit to preheat. Cover with lid and set menu to SAUTÉ/SEAR at 410ºF. When the preheating completion beep sounds, heat vegetable oil. Using tongs, place the rolled tofu from step 7 into the pot and sear until all surface is crispy and browned, approximately 6 minutes. Carefully transfer rolls to a large plate.

9

Add Brussel sprouts and turnip and cook while stirring for 3 minutes or until they start to brown. Press START/CANCEL to stop heating. Add stock, salt, pepper and thyme and stir.

10

Steam the tofu rolls. Using oven mitts, set the steam basket in the pot. Prepare a 6 inch square parchment paper with a few slits for venting. Line steam basket with the parchment paper, then place the seared tofu rolls from step 8. Set menu to STEAM and 40 minutes steam time. Cover with lid and press START/CANCEL to begin steaming.

11

When the end beep sounds, press START/CANCEL to end setting. Transfer tofu rolls to a plate, remove the steam basket with oven mitts, and strain and transfer vegetables also to the plate. Reserve stock in the pot. Cover tofu rolls and vegetables with foil to keep warm.

12

Make the gravy. Mix butter and flour in a small bowl. Add 2 tablespoons of stock from the pot and mix well to thin. Slowly stir in the mixture to the stock until completely dissolved.

13

Cover with lid and set menu to SIMMER at LO temperature, and press START/CANCEL to start. When PREHEAT turns off, stir in soy sauce and taste. Adjust taste with salt and pepper. After simmering for a minute, press START/CANCEL to end the menu. Strain and transfer gravy to a pitcher.