Prepare Tofu: Start by poking holes in the super firm tofu, allowing it to soak up flavor. Marinate it in a mixture of boiling water, Better Than Bouillon, and fresh herbs for at least 30 minutes.

Make Stuffing: Sauté chopped celery, sweet onion, and leek in vegan butter until fragrant and softened. Add vegetable broth, bring it to a boil, then stir in the bread cubes and chopped pecans, mixing well.

Preheat Oven: Set your oven to 400°F (204°C) to prepare for baking the tofu and stuffing.

Wrap Tofu: Dip rice paper wrappers in water until soft, then carefully wrap them around the marinated tofu. Brush the outside with a mixture of olive oil and seasonings for extra crispiness.

Assemble in Baking Dish: Spread the pecan leek stuffing evenly in the bottom of a casserole dish. Place the wrapped tofu on top and bake for 15 minutes until warmed through.

Finish Baking: After 15 minutes, brush remaining olive oil on the tofu. Continue baking for an additional 30 minutes, until the rice paper is golden brown and crispy.

Make Gravy: In the pan used for the stuffing, melt vegan butter and whisk in flour. Gradually add the reserved vegetable broth and cook until thickened, adding fresh thyme for flavor.

Serve: Allow the tofu to cool for a few minutes before slicing. Serve the slices of tofu atop the stuffing with the rich vegan gravy drizzled over.