Tofu Pumpkin and Stuffing Roulade

Ingredients

• 1kg / 2.2lb firm tofu, drained
• 2Â ‘chicken style’ stock cubes
• 2 Tbsp miso
• 1/2 cup water, boiled
• 1 Tbsp chopped fresh sage
• 1 Tbsp fresh thyme leaves
• 1 Tbsp ground black pepper
• 1kg / 2.2lb pumpkin, peeled and cut into chunks
• 2 Tbsp finely chopped onion
• 2 large leeks, finely chopped
• 3 garlic cloves, minced
• 1/2 cup chopped walnuts
• 1 cup fresh breadcrumbs
• 1 Tbsp tamari
• 1/2 cup fresh sage, chopped
• 1/2 cup fresh parsley, chopped
• Olive oil
• Salt and ground black pepper