TOFU LAYER
1 Cake tofu; frozen, thawed
-and shredded
1 lg Onion; chopped
2 tb Vegetable oil
1/4 ts Thyme
1/2 ts Ground coriander seeds
1 pn Freshly ground black pepper
1/2 c Walnuts; toasted and chopped
1 Lemon; juice of
1 -(up to)
2 tb Tamari soy sauce (to taste)
-POTATO LAYER-
4 lg Potatoes; peeled and
-cubed
3 tb Butter or margerine
1/2 c Milk
Salt to taste
MUSHROOM GRAVY
2 tb Vegetable oil
1/2 lb Mushrooms; sliced
3 tb Tamari soy sauce
1 pn Freshly ground black pepper
1 1/2 c Hot potato water (from
-boiling potatoes)
2 tb Cornstarch dissolved in
1/2 c Water
NOTE: Do all this concurrently to save time.
For tofu layer, saute chopped onions in oil with thyme, coriander, and
black pepper until 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 mashed potatoes, place cubed potatoes in saucepan and cover with
lightly salted water. Bring to a boil, and then simmer until potatoes are
soft. Drain, saving hot potatoe water to use in the gravy. Mash the
potatoes with 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 potato water and bring to a boil. Slowly stir
in the cornstarch mixture and cook at a low boil, continuing to stir, until
th egravy is clear and thick.
Oil a 9-inch square casserole dish [maybe bigger; mine boiled over – ek]
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 for 15-20 minutes, until the top becomes golden.
MKAY@SEQUENT.COM
(MARY KAY PETERSEN)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
4 Servings