Turkey or Chicken Tofu Roast

The yuba crisps up like turkey/chicken skin - which is great if you miss that kind of thing like me.
1) Soak the yuba sheet/bean curd sheet in warm water for approx 20 minutes.
2) Mash or blend the tofu with the herbs, garlic, onion, mustard and veggie stock powder until smooth.
3) Wet the cheese cloth and shape the tofu mixture into a thick sausage shape or a round pudding shape (whatever you want really). Roll the tofu mixture up in the cheese cloth and twist the ends to make a sausage shape. You can squeeze a bit of the excess water out if you wish. Place the sausage shape in the fridge while the yuba is soaking.
4) Once the yuba is soft and pliable layout it out (gently because it is fragile) on another piece of cheese cloth or on a dry clean tea towel.Take the tofu mixture from the fridge and unwrap it. Place it on the yuba at the end of the sheet so that you can roll it up. Roll up the tofu in the same way as with the cheese cloth.
5) Steam the wrapped tofu roll for approximately 20 minutes, turning once. Place a bit of oil in a roasting dish and place the roll on top. Spoon the soy sauce over the roll and turn it over spooning again. Sprinkle nutritional yeast on top and turn again sprinkling more nutritional yeast on top. Do this until it is coated.
6) Roast in the oven at 425 degrees F (220 degrees C) for approximately 40 to 45 minutes.
The roast can be carved almost as well as a chicken roll - especially the next day. It was sooo good on sandwiches. You could also add stuffing if you wish.
Source of recipe: I got a little sick of the lentil roast we have on Sundays and decided to play around with some new ingredients. Its a different take on the Buddha's Chicken recipe that Buddhists use.