Stuffed Tofu with roasted potatoes, peas, and brown gravy!

This was AMAZING! I loved the roasted potatoes and the stuffed tofu covered in gravy. This time I managed to keep the potatoes moist when they were roasting so they didn't dry out. I mixed them with seasonings, including a small amount of oil and apple cider vinegar, and spread them out on a rimmed baking sheet with a small amount of water. I would periodically check them and flip them in the oven. I would then pour a little water, or veg stock over them if needed. They came out perfectly.
The stuffed tofu was a bit more difficult. I cut an extra firm block of Nasoya tofu in half then I turned each half over (standing it on its end) and cut out a small rectangle into the middle of it. Don't go to far in or you could poke through the tofu (I went about 1 inch down). I sauteed some red pepper and kale in a skillet, then threw that into a food processor with a handful of cashews, some nutritional yeast, soy sauce, and garlic. That was processed until it resembled a pesto consistency (without the oil). I then dipped the tofu blocks into a mixture of black pepper and paprika and sprinkled some soy sauce on them. Next, I carefully filled them up with the filling. I baked them for about 40 minutes to firm them up, and then took them out and carefully browned them in a pan with oil. It was a constant work process, carefully using a spatula and a spoon to turn them or stand them up in the pan and make sure that the filling wasn't coming out. But in the end, I was really happy. I am sure that I will make them again, since they were delicious. Next time, I will take pics of the process.
I used about 1 1/2 cups of chickenless broth, pinch parsley, large pinch of black pepper, pinch of salt, and 2 tbsp cornstarch for the gravy. I added some paprika and soy sauce when it was cooking to give it a nice brown color and more robust taste.
Here's a nice close-up of the food swimming in gravy! And yes, I paired it all with peas and an english muffin.



xoxo