For the Sweet Potato mixture:

Place the cooked and mashed sweet potato in a small bowl and add ¼ tsp. dried thyme and ¼ tsp. ground sage. Mix together. Reserve.

For the Mushroom mixture:

1. Coarsely chop the mushrooms, including stems.  Place ⅓ of the chopped mushrooms, at a time,  in the bowl of a food processor and pulse to chop finely.  Pour into a large bowl and repeat until all the mushrooms are finely chopped.
2. Peel and finely chop the onion.
3. Dry saute’ the mushrooms and onions:  Place a large saucepan with 2-3” sides, over medium high heat for 1-½ minutes.  Add the onion and mushrooms and stir for a minute or until all the vegetables are starting to cook.  Lower the heat to medium low and cover.  Let the vegetables cook for 1 minute.  Remove the cover, stir and cover again for 2-3 more minutes.  Remove cover and let the water from the cover drip down into the vegetables.  Add the minced garlic, 1 tsp. dried thyme, 1 tsp. ground sage, and stir to combine.  Cover again for a minute or two.  Remove cover and continue to stir the vegetables until the onions are translucent and the mushrooms have exuded their juices and the liquid has evaporated. Remove the vegetables from the pan to a large bowl and let cool completely.

For the Tofu:

1. Crumble the Tofu and place in a nut bag.  Squeeze out as much liquid as possible.  Place the tofu filled nut bag onto a large kitchen towel and spread the tofu out as evenly as possible inside the flattened bag.  Place another dry towel on top of the bag and roll back and forth over the wet tofu to dry it as much as possible.
2. Pour the tofu in the bowl of a food processor.  Add 1 tsp. dried thyme,  1 tsp. ground sage and 1 tsp smoked sweet paprika. Blend until the tofu is at dough like consistency, about 30-45 seconds.

Make the Roulade:

1.  Place the tofu “dough” on a 9 x 13” piece of parchment paper.  Using your fingers, spread out the dough to a 12” x 8” rectangle, and about ¼” thick long side facing you.
2. Using a small offset spatula or butter knife, spread the sweet potato mixture over the tofu, leaving a ½” border all around.
3. Spread a thin layer of the cooled mushroom mixture on top of the sweet potato layer.
4. Using the parchment paper, pull up and roll the roulade using the paper to help, until the entire roulade is in a log. At this point you can either refrigerate and cook later or the next day or cook immediately.  To  refrigerate, place a large piece of plastic wrap on the counter, and using the parchment paper under the roulade, roll it onto the plastic wrap.  Cover the roulade completely and place on a sheet pan and refrigerate.

Cook the Roulade:

Preheat the oven to 425℉

1. Carefully remove the plastic wrap from the roulade on a parchment paper lined sheet pan.
2. In a small bowl, add the maple syrup and brush the top side of the roulade with the syrup.
3. Bake the roulade for 10-15 minutes or until the top of the roulade starts to turn golden brown.  Remove from the oven, carefully turn over the roulade and brush with more maple syrup. Place back in the oven and bake for another 5-10 minutes or until the roulade is golden brown.
4. Remove from the oven and let cool for a few minutes.
5. Heat the mushroom or vegetable stock and 1 tsp. Liquid smoke  in a small saucepan over medium high heat and boil to reduce, just a bit, about 2-3 minutes.