Tofu Shepherds Pie Recipes

VEGAN TOFU SHEPHERD'S PIE

Steps:

• Remove tofu from package, squeeze out as much liquid as you can, then wrap in cotton towel and place heavy weight on top of wrapped block, let sit for 2 hours on counter or overnight in fridge.
• Cut tofu into1/2" pieces or crumble to resemble ground meat. Set aside.
• Heat oil in large, deep skillet.
• Saute onion until soft and clear, about 2 minutes. Add garlic and saute 1 minute more.
• Add celery, carrots, mushrooms and tofu to pot and cook until soft, 7-10 minutes.
• Add oregano and thyme and cook until fragrant, 1-2 minutes.
• Stir in tomato paste and flour. Mix well and cook 1 minute.
• Add wine to deglaze the pan. Scrape the bottom to release any browned bits.
• Gradually stir in broth and soy sauce and cook until smooth, thick sauce forms.
• Add corn, peas, salt, pepper and cayenne pepper. Cook until heated through. Taste and adjust seasoning to your liking.
• Preheat oven to 375°F (190°C).
• Grease a 9x13" (23x33cm) pan. Pour filling into pan.
• Top with mashed potatoes. The more rough the top, the more browned peaks you'll get.
• Bake for 20-30 minutes until potatoes are lightly golden and sauce bubbles up. For crispier potatoes, place under broiler for 2-3 minutes.
• Garnish with a sprinkle of paprika and chopped parsley.

VEGETABLE TOFU SHEPHERDS PIE

Steps:

• 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.

TOFU SHEPHERD'S PIE

Steps:

• 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.