• Preheat oven to 350F
• In a food processor add the extra firm tofu. Pulse to blend.
• In a small jar add Bragg Liquid Aminos.  Place in microwave for a few seconds to heat.
• Add agar powder to the warmed Bragg Liquid Aminos and stir to dissolve. 
• Add to the food processor along with the oil. 
• Blend until smooth.
• In a separate bowl, mix together all the dry ingredients.
• Make a well in the center of the dry mixture and add the wet mixture.  Stir to make a wet dough.
• Transfer dough to parchment paper. Place another parchment paper on top. Flatten by using hands or rolling pin to get the desired rectangle shape. Gently remove the top parchment paper.
• Add the stuffing (Recipe) to the middle of the rectangle. Gently fold in the sides. Next pull the parchment paper together over the stuffing. Squeeze to close the dough. Pull the parchment paper tightly around the roast, forming it into a roll. Twist the sides. Finally add a piece of foil to cover the roast.
• Bake at 350F for 90 minutes, flipping the roast half way through cooking time.
• Let roast cool and store in the fridge for several hours before serving. This will set the roast and make it easier to cut and handle. When ready to serve, heat in the oven at 350F for 20-30 minutes. 
• Baste with the below glaze, which will make the crust crisp and tasty.  

Glaze:

• Whisk to combine. Brush on with pastry brush before reheating.
• Serve with mushroom stuffing, blanched Brussels sprouts, cranberries, potatoes and gravy.