Vegetable Tofu Shepherds Pie
- Ready In:
- 1hr
- Ingredients:
- 21
- Yields:
-
1 Casserole
- Serves:
- 6
ingredients
-
Vegetable Tofu Layer (bottom)
- 12 ounces extra firm tofu, shredded
- 2 tablespoons vegetable broth
- 1 large onion, chopped
- 1 garlic clove, minced
- 1⁄2 cup carrot, chopped
- 1⁄2 cup broccoli floret
- 1⁄2 cup sweet red pepper
- 1⁄4 cup peas
- 1⁄4 teaspoon thyme
- 1⁄2 teaspoon ground coriander or 1/2 teaspoon dried cilantro
- 1 pinch black pepper
- 1 tablespoon lemon juice
- 2 sprays Pam cooking spray
-
Sauce (middle layer)
- 2 cups fresh mushrooms, sliced
- 2 tablespoons tamari soy sauce
- 1 pinch fresh ground black pepper
- 1 1⁄2 cups vegetable broth, divided
- 2 tablespoons cornstarch, dissolved in reserved 1/2 cup broth
-
Mashed Potato Topping
- 4 large potatoes, peeled and cubed
- 2 tablespoons butter
- 1⁄2 cup fat-free half-and-half
directions
- Gently squeeze the water out of the Tofu block then shred - by hand with a fork or process in food processor.
- Saute the chopped vegetables in the broth with the thyme, coriander, and black pepper until the onions are translucent and carrots soften.
- Stir in shredded tofu.
- When heated through, stir in lemon juice and soy sauce. Remove from heat.
- To make the mashed potatoes, place the peeled, cubed potatoes in a saucepan and cover with lightly salted water.
- Bring to a boil, and then simmer the potatoes until soft. Drain.
- Mash the potatoes with the butter and fat-free Half & Half. Salt to taste.
- For the mushroom sauce, heat the 2 Tbsp vegetable broth in a skillet.
- Stir in the mushrooms, soy sauce, and black pepper. Saute, stirring occasionally, until the mushrooms are tender.
- Add 1 1/2 cups vegetable broth and bring to a boil.
- Slowly stir in the cornstarch mixture and cook at a low boil, continuing to stir, until the gravy is thickened.
- Spray a 9 inch square casserole dish with PAM.
- Layer the tofu mixture, then the mushroom sauce, and then the mashed potatoes. Use a fork to form peaks in the mashed potatoes.
- Bake at 400°F for 30 minutes until the potato topping starts to brown.
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