Tofu Shepherd's Pie

Recipe by MsBindy
READY IN: 1hr 30mins




  • To freeze-thaw and shred tofu: Freezing tofu gives it a chewy texture which adds textural variety to casseroles. To perform this step, place the cake of tofu on a plate in the freezer, lightly covered with plastic wrap. In a couple hours, the tofu will be solidly frozen. Thaw the tofu for about 24 hours in the fridge. The thawed tofu block will resemble a sponge. Gently squeeze the water out. Then, grate the tofu by hand or in a food processor.
  • For the tofu layer, saute the chopped onions in the oil with the thyme, coriander, and black pepper until the onions are translucent.
  • Stir in the chopped walnuts and shredded tofu.
  • When heated through, stir in lemon juice and soy sauce. Remove from heat.
  • To make the mashed potatoes, place the cubed potatoes in a saucepan and cover with lightly salted water.
  • Bring to a boil, and then simmer the potatoes until soft.
  • Drain, saving the hot potato water to use in the gravy.
  • Mash the potatoes with the butter and milk. Salt to taste.
  • For the gravy, heat the oil 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 of the potato water and bring to a boil.
  • Slowly stir in the cornstarch mixture and cook at a low boil, continuing to stir, until the gravy is clear and thick.
  • Oil a 9 inch square casserole dish or use a 10 inch round cast iron skillet.
  • Layer the tofu mixture, then the mushroom gravy, and then the mashed potatoes.
  • Dot the top with butter or margarine.
  • Bake at 400°F for 15-20 minutes until the top becomes golden.