Step 1

Heat up the oven to 200° C / 390° F and grab a large baking tray.

Step 2

Dice pumpkin/squash into 1.25 cm / 0.5" cubes. Place them in a mixing bowl with 1 tbsp of olive oil, stir to coat, then spread on approximately 2/3 of the baking tray.

Step 3

Place cranberries in the same mixing bowl, stir to coat in the residual oil, stir in maple syrup and arrange in a clump on the baking tray.

Step 4

Cut 2 shallots in half keeping the skins on, brush the underside with little oil and place on the baking tray cut side down.

Step 5

Cut a quarter of the garlic head off to expose all of the cloves. Drizzle with little oil and wrap tightly in two layers of baking paper or one of kitchen foil, pop on the baking tray.

Step 6

Bake for about 20 minutes - at this point shallots and cranberries should be done so take them both off the tray - then increase the temperature to 220° C / 430° F and bake for further 10 minutes for the garlic and perhaps another 10 minutes for the pumpkin. Garlic is ready when the cloves look translucent and are soft all the way through and pumpkin is ready when soft and lightly charred all over.

Step 7

Mix psyllium powder and stock in a small bowl adding the liquid in gradually and don't worry if it's a little lumpy.

Step 8

Place pressed & roughly torn tofu, psyllium powder mixture, shallots you baked in the oven (take the skins off), squeezed out roasted garlic cloves (I used half of them), herbs, balsamic, miso, nutritional yeast, flour, breadcrumbs, salt and pepper and 2 tbsp of olive oil.

Step 9

Process until you obtain a homogenous mixture that clumps together in the palm of your hand. It should not feel be wet but it should stick together really well (see process shots in the post). If too wet, add more flour or breadcrumbs. Taste and adjust seasoning if needed. Set aside.

Step 10

Heat up 1 tbsp of olive oil in a frying pan, add (diced shallots, garlic and sage. Sautee until translucent and fragrant. Season well, then add roasted pumpkin/squash, roasted cranberries, chopped chestnuts and breadcrumbs. Allow to cool down completely.

Step 11

Grab two 52 cm / 20 inch long pieces of kitchen foil and one 26 cm / 10 inch square of greaseproof baking paper.

Step 12

Place one piece of foil down on the counter, place greaseproof paper in the middle so that the shiny side faces up. Brush the paper with a little olive oil.

Step 13

Transfer tofu mixture onto the baking paper and using your hands compress it tighly (you don't want any gaps) into a 26 cm / 10 inch square that is about 1 cm / 0.4" thick. Take your time over this step.

Step 14

Compress the stuffing in a snake along the edge of the tofu square leaving a decent margin from the egde. Make sure the stuffing snake is perpedicular to the longer edge of the kitchen foil underneath for easy wrapping.

Step 15

It's good to have another pair of hands for this next step although I managed by myself....very gently roll the paper with a tofu layer over the stuffing being careful not to move the stuffing too much as it won't stay together. If small cracks in the tofu layer appear that's okay smooth them out with your hands. The tofu should meet around the stuffing or overlap slighly (get the paper out of the way at the end). Compress the seal gently with your hands and gently turn the roll so for the seam is at the bottom.

Step 16

Roll the whole thing in a piece of kitchen foil as tightly as you can, twisting the ends like you would a candy. I recommend two layers of foil for extra strength.

Step 17

Place the roast on a flat tray and transfer it to the fridge for a few hours (overnight is best) so that it has a chance to settle.

Step 18

Grab a small 2lb cake tin, grease it well and place two long strips of baking paper (sticking out at both ends) across the tin.

Step 19

Compress approximately 2/3 of the tofu mixture at the bottom of the tin, creating a crater in the middle where the stuffing (you may not need all of it) will go.

Step 20

Cover the stuffing with the rest of the tofu mixture.

Step 21

Mix all of the glaze ingredients in a small bowl and preheat the oven to 190° C / 375° F.

Step 22

Remove the roast from the fridge and place it on a baking tray. Remove the foil and paper very gently.

Step 23

Brush the roast with a little olive oil and bake for approximately 35-40 minutes, until firm to touch and browned all over (cover it with foil if browing too fast).

Step 24

Apply first glaze with a brush and bake for further 5 minutes, then apply another glaze and bake for further 5 minutes.

Step 25

Allow the roast to settle for at least 20 minutes after baking and then slice and enjoy.