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“This recipe is a compilation of several other recipes. My goal was to use my favorite vegetables to create a lighter, more vegetarian-style version of a family favorite. It's a great way to use up left-over mashed potatoes (about 2 cups) and vegetables.”
READY IN:
1hr
SERVES:
6
YIELD:
1 Casserole
UNITS:
US

Ingredients Nutrition

Directions

  1. Gently squeeze the water out of the Tofu block then shred - by hand with a fork or process in food processor.
  2. Saute the chopped vegetables in the broth with the thyme, coriander, and black pepper until the onions are translucent and carrots soften.
  3. Stir in shredded tofu.
  4. When heated through, stir in lemon juice and soy sauce. Remove from heat.
  5. To make the mashed potatoes, place the peeled, cubed potatoes in a saucepan and cover with lightly salted water.
  6. Bring to a boil, and then simmer the potatoes until soft. Drain.
  7. Mash the potatoes with the butter and fat-free Half & Half. Salt to taste.
  8. For the mushroom sauce, heat the 2 Tbsp vegetable broth in a skillet.
  9. Stir in the mushrooms, soy sauce, and black pepper. Saute, stirring occasionally, until the mushrooms are tender.
  10. Add 1 1/2 cups vegetable broth and bring to a boil.
  11. Slowly stir in the cornstarch mixture and cook at a low boil, continuing to stir, until the gravy is thickened.
  12. Spray a 9 inch square casserole dish with PAM.
  13. Layer the tofu mixture, then the mushroom sauce, and then the mashed potatoes. Use a fork to form peaks in the mashed potatoes.
  14. Bake at 400°F for 30 minutes until the potato topping starts to brown.

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