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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 saut� pan. Add chopped onions and garlic, and heat until onions are translucent. Mash tofu and add to saut� pan. Continue cooking on medium-high heat for 4 or 5 minutes. Add
peas, basil & oregano. If using fresh mushrooms, you may wish to saut� fresh mushrooms separately until water has evaporated. Then add saut�ed mushrooms to tofu-onion mixture. If using canned mushrooms, add with peas. Continue saut�ing 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.