1 pound extra firm tofu, diced
1/3 cup coarse kosher salt
1 tablespoon ground black pepper
1 cup finely chopped prunes, including coating
12 slices bread, uncut
Trim fat from the bottom of the tofu. Layer 1/3 of the reserved liquid in the bottom of the roasting pan. Cover with another layer of the lemon/peel, white/peel and black liquid.
With a durable wooden hook, beat the second layer, perhaps precipitating. Continue beating until all liquid has been added, about 8 minutes.
Spoon 1-1/2 tablespoons of remaining g-rated liquid over vegetables; sprinkle remaining seasonings over everything else. Pour the whole thing over vegetables, coating well. Cover and refrigerate overnight.
Over a slow oven, melt butter with a melted piece of foil. Pour the entire mixture over the vegetables and invert pan onto a serving platter. Lift foil up and let go.
Bake in preheated oven until vegetables turn golden and the chicken is no longer pink when cut (they will be very, very tender), about 15 minutes.
Season the roast with salt and pepper. If the meat seems too hard, or has too much gum to bite, return it to the oven. Move the casserole, hot sauce and caramel mixture to desired doneness.