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1
Place a colander inside a large bowl and line it with two layers of ultrafine cheesecloth; set aside.
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2
Using your hands, break the tofu into roughly 2-inch pieces.
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3
Place about half of the tofu in a food processor fitted with a blade attachment.
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4
Add the miso, salt, thyme, pepper, soy sauce, and sage and process, scraping down the sides of the bowl as needed, until the mixture is very smooth, about 2 minutes total.
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5
Transfer to a large bowl.
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6
Process the remaining tofu until smooth.
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7
Transfer to the bowl with the tofu-miso mixture and stir until evenly combined.
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8
Transfer to the colander, smooth the top, and fold the cheesecloth over to completely cover the tofu mixture.
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9
Set a plate about the size of the inside of the colander on top of the cheesecloth and place a few heavy cans or jars on top of the plate to weigh down the tofu (the weight helps expel any excess water).
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10
Refrigerate overnight, or at least 12 hours.
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11
In a small bowl, whisk together all ingredients until combined.
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12
Cover and store in the refrigerator until ready to use.
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13
Place oil in a medium saucepan with a tightfitting lid and set over medium heat.
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14
When it shimmers, add shallots, celery, thyme, and sage, season with salt and pepper, and cook, stirring occasionally, until shallots just begin to soften, about 3 minutes.
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15
Add mushrooms and cook, stirring occasionally, until softened, about 3 minutes more.
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16
Add brown rice and stir to evenly combine.
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17
Add broth and water and bring to a boil.
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18
Reduce heat to low, cover, and simmer until rice is tender, about 50 minutes.
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19
(If the rice has not absorbed all of the liquid, continue to cook, uncovered, until the liquid is absorbed, then replace the lid.)
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20
Remove from heat and let sit, covered, for about 10 minutes.
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21
Fluff the rice with a fork.
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22
Stir in parsley and vinegar.
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23
Taste and season with salt and pepper as needed; set aside to cool slightly.
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24
Heat the oven to 375 degrees F and arrange a rack in the middle.
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25
Coat a 9-inch springform pan with oil and place on a baking sheet.
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26
Remove the colander from the refrigerator.
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27
Remove the weights and plate and peel away the cheesecloth from the top of the tofu.
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28
Using a 1-cup measure, transfer 4 cups of the tofu mixture from the colander to the springform pan and, using a rubber spatula, spread into an even layer.
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29
Arrange the stuffing in an even layer over the tofu, leaving a 1/2-inch border.
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30
Spread the remaining tofu in an even layer over the stuffing, completely covering it, and smooth it to the edge of the pan.
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31
Using a pastry brush, coat the top with a thin layer of the glaze.
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32
Bake in the oven until the top is dark golden brown, about 75 minutes, brushing the top with glaze every 15 minutes.
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33
Remove from the oven and let cool on the baking sheet, about 10 minutes.
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34
Run a knife around the inside of the pan before removing the outer ring.
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35
Cut into wedges and serve, if you choose, with mushroom gravy.
