Use a skewer to make small holes in the tofu. In a container add the water, better than bouillon, and herbs. *You can use vegetable broth too. Add the tofu into the container and let it sit on the counter for at least 30 minutes (or longer up to 2 to 3 hours).

Meanwhile, prepare the stuffing. In a large pan sauté the onions, leeks, and celery for 3 to 5 minutes over low heat until onions start to turn translucent. Then add in the vegetable broth and raise heat to high, bring to a boil. Remove fro the heat add in the bread cubes and pecans. Mix together and let it sit until bread cubes soak up broth.

Preheat oven to 400°F (204°C).

Remove the tofu from the vegetable broth, do not throw this away it will be used to make the gravy. Dip the rice paper rolls in water until soft and flexible and wrap it around the tofu.

In a small bowl mix the olive oil, salt, black pepper, and paprika together. Use a silicone brush to brush half of the oil all over the tofu.

Add the stuffing to a 9 x 11 casserole dish. Place the tofu on top. You can add the herbs from the veggie broth on top as well. Bake in the oven for 15 minutes. After 15 minutes remove and brush the remaining oil over the tofu. Place back in the oven and bake for another 30 minutes.

In the same pan where you made the stuffing add the vegan butter for the gravy. Melt over low heat. Then add the flour and stir until the butter has absorbed the flour. Slowly add the vegetable broth in a few tablespoons at a time and whisk. This will help the gravy to be smooth and not clumpy. Continue until all vegetable broth has been added. Add any seasonings and herbs you like. Cook the gravy for 5 minutes until it starts to bubble over medium heat.

Once the tofu is done remove it from the dish, allow it to cool for 15 minutes before cutting. The tofu may leave a spot on top of the stuffing just toss the stuffing around if this bothers you.

Slice the tofu and place it on top of the stuffing. Drizzle gravy over top and garnish with black pepper and any fresh herbs.