Preheat oven to 350F
In a food processor add the extra firm tofu. Pulse to blend.
In a small glass jar add the agar powder to the Bragg Liquid Aminos and stir.
Place in microwave for a few seconds to heat.
Add to the food processor. Next, add all the remaining ingredients.
Blend until it forms a soft 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 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 350 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. Remove parchment paper and foil from roast. Place in a baking dish.
Baste with the below glaze, which will make the crust crisp and tasty.
Whisk to combine. Brush on with pastry brush before reheating.
Serve with mushroom stuffing, blanched Brussels sprouts, cranberries, potatoes and gravy.
Cut bread into small cubes. Arrange on a baking sheet and dry in the oven at 300 F for 15-20 minutes or on the counter overnight.
In a saucepan add vegan margarine chopped onion and celery. When onion is soft, add garlic. Sauté for a couple more minutes. Add the remaining ingredients except the cubed bread and fresh parsley.
Bring to a boil. Set aside.
Gently stir in the dried bread and fresh parsley. Cover with lid, let it rest for a few minutes. Give it another stir before serving.