Cut a block of fresh firm organic tofu into four 4”x4” slabs. (Don’t use that silken tofu in the shelf stable box.) Put the tofu slabs in an oven-safe pan or dish that is big enough so that the tofu doesn’t overlap.

Mix together the wine, soy sauce and butter substitute. Pour 1/2 of the marinade over the tofu and refrigerate for at least an hour.

Cut four pieces of single-layer cheese cloth approximately 6” x 10”.

Sprinkle each piece of tofu with some poultry spice and put it on the cheese cloth, seasoning side down. Add some stuffing to one half of the tofu square.

Lifting the cheese cloth, roll the empty side of the tofu over the stuffing and tightly overlap the cheese cloth. Twist the ends of the cheese cloth and fold them under and then put them back in the pan with the left over marinade. The tofu will not completely cover the stuffing on the bottom, but don’t worry about that, the cheese cloth will hold it in place.

Spoon some of the marinade over each roll and bake at 350 degrees for 1 hour, basting every 15 minutes. Remove the cheesecloth and serve with mushroom gravy.

To make the mushroom gravy, add 1 of the tablespoons of margarine to a heated pan and saute the onions and mushrooms for 5-7 minutes, on a medium-low heat, stirring often.

In a food processor, blend the cooked onions, mushrooms, miso, creamer and 1/4 cup of the warm broth.

In the same pan that you cooked the onions (you can deglaze it with a splash of white wine), add the remaining butter. When the butter has melted, whisk in the flour, which will instantly form a paste. Slowly whisk in the the remaining broth.

Increase the heat a little and cook for 5 minutes, stirring constantly. Whisk in the miso mixture and soy sauce.

You may want to reserve a few of the sliced sauteed mushrooms for a garnish.