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Tofu-Shepherd's Pie




Source of Recipe


Denise


Recipe Introduction


A real crowd-pleaser, this hearty dish is comfort food at its best. The
combination of tofu hash, fat-free mashed potatoes, and tomato soup
offers a savory cornucopia of complementing flavors and textures.
Nutritional goodies: 5 ounces of tofu contains 10 grams of protein.


Recipe Link: http://www.bayareaveg.org/recipes.htm

List of Ingredients




Mashed Potatoes:
6 medium potatoes
salt & pepper, to taste

Tofu Hash:
1 pound firm tofu
1 Tbsp. olive oil
2 cloves garlic, minced
1 large onion, chopped
1 cup green peas
1 cup mushrooms, chopped (optional)
1 tsp. each basil and oregano (or 2 tsp. Italian seasoning)

Middle Layer:
One 15-ounce can condensed tomato soup

Recipe



To make mashed potatoes, cut washed & scrubbed potatoes into 1" cubes, and steam for 15-20 minutes until tender. Mash potatoes, and add salt & pepper to taste. Set aside.

To make tofu hash, warm olive oil in large sauté pan. Add chopped onions and garlic, and heat until onions are translucent. Mash tofu and add to sauté pan. Continue cooking on medium-high heat for 4 or 5 minutes. Add
peas, basil & oregano. If using fresh mushrooms, you may wish to sauté fresh mushrooms separately until water has evaporated. Then add sautéed mushrooms to tofu-onion mixture. If using canned mushrooms, add with peas. Continue sautéing for one or two more minutes. Set aside.

To assemble shepherd's pie, lightly grease a 9" casserole dish. Spread tofu hash as the first layer; then, spread the tomato soup, and finally, the mashed potatoes.

Bake at 350 degrees Fahrenheit for 25 to 30 minutes.