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.

VEGAN SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees F. Heat oil in a large, heavy pot over medium-high heat. Add mushrooms, onions, carrots and garlic; cook, stirring often, until the vegetables are slightly softened, about 5 minutes. Add tomatoes, broth, lentils, thyme, rosemary and 1/2 teaspoon each salt and pepper. Bring to a boil over medium-high heat; cover and reduce heat to medium-low. Cook, stirring occasionally, until the lentils are tender, about 35 minutes.
• Meanwhile, place potatoes in another large pot; add cold water to cover by 1 inch. Bring to a boil over high heat; reduce heat to medium-high and cook, stirring occasionally, until the potatoes are tender when pierced with a fork, about 15 minutes. Drain the potatoes and return to the pot. Add vegan butter and the remaining 1/2 teaspoon salt; mash with a potato masher until smooth.
• Transfer the lentil mixture to a 9-by-13-inch baking dish. Top with the mashed potatoes, spreading them over the lentil mixture in an even layer. Sprinkle with the remaining 1/2 teaspoon pepper. Bake until lightly browned and bubbly, about 20 minutes. Switch oven to broil (do not remove the casserole from the oven); broil until the top is golden, about 5 minutes. Sprinkle with chives.

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.

TOFU SHEPHERD'S PIE

Steps:

• 1. Preheat the oven to 350°F. Lightly oil an 11-x-7-inch baking dish and set aside. 2. Place the tofu crumbles in an even layer in the bottom of the prepared baking dish. Top with an even layer of the peas and corn. 3. Spread the mashed potatoes over the peas and corn. Sprinkle with cheese (if using) and drizzle with olive oil. 4. Bake for 15 to 20 minutes or until the casserole is thoroughly heated and the cheese is golden brown. If necessary, place the dish under the broiler for a few minutes to brown the top. For a Change . . . * Instead of peas and corn, use any lightly cooked vegetables (leftovers are perfect). * Use Seitan Crumbles or Tempeh Crumbles instead of the Tofu Crumbles. HELPFUL TIP You can assemble this dish in advance and refrigerate up to two days before baking. Cover the dish with foil, bake for 30 minutes, then uncover and bake 10 minutes more.

VEGETARIAN BEEF SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place potato chunks and garlic cloves in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Mash using a potato masher. Stir in Cheddar cheese, salt, and pepper until evenly mixed.
• Heat oil in a large skillet over medium heat. Add onions; cook and stir until tender, about 5 minutes. Stir in vegetarian beef crumbles, mushrooms, and peas; cook until heated through, about 5 minutes. Stir in Worcestershire sauce and pepper.
• Pour onion and beef crumble mixture into a deep 9-inch casserole. Spread creamed corn on top. Spread mashed potato mixture carefully over the creamed corn. Sprinkle paprika over mashed potatoes.
• Bake in the preheated oven until bubbling around the sides and hot in the center, 30 to 40 minutes.