You can use any stuffing of choice, I use roasted root vegetables. (Fennel, sweet potato, leek, Golden beet chopped into equal size pieces, tossed in oil, salt, pepper, thyme, rosemary in a baking dish and baked until Golden)
For the Roast
Press the tofu for 10 minutes if you haven't already. Add all of the ingredients to a food processor and process until the mixture is smooth and there aren't any chickpea pieces or tofu pieces there. Process for 30 seconds, then scrape and process again. It will become a pasty dough kind of consistency. If it is too crumbly, add in a tsp or 2 of water/broth and process again. See pictures for consistency.
Transfer the mixture to a parchment-lined baking sheet. Use a spatula to spread it out into a square or a rectangle about 8 inches in width.
Add the stuffing of choice and then roll the roast over. Use your parchment to roll as the mixture will be sticky, use parchment to bring the ends of the chickpea mixture together and then seal it using the spatula.
You can also seal the open ends. I like to leave it open.
Keep the parchment on the rolled roast and bake at 385 degrees Fahrenheit ( 200 deg C) for 30 minutes. Then remove the roast from the oven.
Mix your glaze and brush all over and continue to bake for another 15-20 minutes. Let your roast cool at least 15 minutes before trying to slice. Use a really sharp knife or a serrated knife and slice.
Serve with mashed potatoes and gravy , cranberry sauce and other holiday fixings of choice.You can make the roast ahead. Bake until ready to glaze and refrigerate. Add the glaze and bake when needed.