Ingredients: |
Ingredients: Tofu Layer
1 cake tofu, frozen, thawed and shredded
1 large onion, chopped (optional)
2 T oil
¼ tsp. thyme
½ tsp. ground coriander seeds
Pinch of pepper
½ C walnuts, toasted and chopped
Juice of ½ lemon (about 1 T)
1-2 T tamari soy sauce to taste
Potato Layer
4 large potatoes, peeled and cubed
3 T butter or margarine
½ C milk
Salt to taste
Mushroom Gravy
2 T oil
½ lb. mushrooms, sliced
3 T tamari soy sauce
Pinch of pepper
1 ½ C hot potato water
2 T cornstarch dissolved in ½ C water
|
Directions: |
Directions:Start the freeze-thaw of the tofu at least the day before you expect to make the casserole. We just froze it when we brought it home and then took it out of the freezer the day before and put it in the refrigerator.
For the tofu layer, sauté the chopped onions in the oil with the thyme, coriander and pepper until the onions are translucent. Stir in walnuts and tofu. When heated through, stir in lemon juice and soy sauce. Remove from heat.
Potato layer – place cubed potatoes in a saucepan and cover with lightly salted water. Bring to a boil, and then simmer until potatoes are 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 oil in a skillet. Stir in the mushrooms, soy sauce, and pepper. Saute, stirring occasionally, until the mushrooms are tender. Add 1 ½ C 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 us a 10 inch round cast-iron skillet (we used the former). Layer the tofu mixture, then the mushroom gravy, and then the mashed potatoes. Dot the top with butter or margarine. Bake at 400 for 15 to 20 min until the top becomes golden. |
This recipe for Shepherd’s Pie is from