Egg-Free Macrobiotic Date-maki Veggie Osechi

• 1/2 block Drained tofu
• 130 grams Kabocha squash (steamed, peeled and mashed)
• 90 grams Japanese yam or nagaimo yam (peeled)
• 2 tsp Beet sugar
• 1 generous teaspoon Maple syrup (optional)
• 1/3 tsp White miso
• 1 pinch Natural sea salt
• 1 tbsp Kudzu powder
• 1 tsp Soy sauce
• 5 Dried wheat gluten (if using nagaimo yam)

1. Note: If using nagaimo yam, pulse the dried wheat gluten in the food processor, then set aside, before introducing the kudzu powder.
2. Break up the clumps of kudzu powder with a mortar and pestle or in a food processor.
3. Add the Japanese yam (or nagaimo yam), and mash/pulse until smooth.
4. Add the drained tofu to the mixture and mash/pulse until it reaches an even consistency.
5. Add the steamed, peeled, and mashed kabocha and the rest of the ingredients, and mash/pulse.
6. Preheat the oven to 170C, pour the mixture into a Swiss roll cake pan roughly 250 mm x 17 mm in size, and bake for about 40 minutes.
7. Transfer to a bamboo sushi mat fresh from the oven, roll it up, then let it cool.
8. Do not remove the sushi mat until after it cools.
9. Once the roll cools, wrap it in plastic wrap (without removing the sushi mat), then slice before serving.
10. In Step 3, if the mixture appears too moist, or is not fluffy enough, add small amounts of powdered dried wheat gluten (pulverized in a food processor) until it thickens.

japanese yam, sugar, generous, white miso, salt, kudzu, soy sauce, dried wheat gluten

Taken from cookpad.com/us/recipes/154145-egg-free-macrobiotic-date-maki-veggie-osechi (may not work)