Tofu Casserole with Mashed Sweet Potato Crust

[Guest guest]

* Exported from MasterCook *

 

Tofu Casserole with Mashed Sweet Potato Crust

 

Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Crust

5 medium sweet potatoes -- peeled and quartered

water for boiling

1 garlic clove

1 celery stalk

1 bunch fresh parsley sprigs

8 peppercorns

1 medium onion

1 bay leaf

1 tablespoon light miso

1 tablespoon olive oil

reserved potato water, from boiling

potatoes

paprika, for garnish

Filling

16 ounces firm tofu -- frozen, thawed, and crumbled

1 tablespoon olive oil

3/4 cup red onion -- diced

1 garlic clove -- minced

1/2 pound mushrooms -- sliced

4 tablespoons barbecue sauce

1 tablespoon instant gravy mix

1 teaspoon powdered vegetable broth

1 teaspoon dried thyme

1 teaspoon paprika

1 tablespoon soy sauce

1 cup frozen or fresh corn

1 cup spinach -- chopped

Gravy

2 tablespoons olive oil

2 tablespoons whole wheat pastry flour

1 tablespoon nutritional yeast flakes

2 1/2 cups reserved potato water, from boiling

potatoes

1 tablespoon instant gravy mix

 

Serves 4 to 6

 

In a large pot, cover the quartered potatoes with water. Add the garlic,

celery, parsley, peppercorns, onion, and bay leaf. Bring to a boil, cover, and

simmer over medium-low heat for 15 to 20 minutes, or until the vegetables are

very tender.

 

Transfer the potatoes from the water to a large bowl, reserving the potato

water.

 

Add the miso, oil, and up to 1 cup of the potato stock to the potatoes, in 1/4-

to 1/3-cup increments, mashing as you add the stock. Add only enough water to

moisten the potatoes adequately. Set aside.

 

Meanwhile, in a frying pan, prepare the filling be sauteing the onion and garlic

in 1 tablespoon of oil. After 1 minutes, add the mushrooms, and saute for 2

minutes.

 

Add the tofu crumbles and saute briefly.

 

Stir in the barbecue sauce, gravy mix, broth powder, thyme, paprika, and soy

sauce. Mix well and cook, stirring frequently, for 10 minutes.

 

Add the corn and spinach to the filling, and mix well.

 

Pour the filling into a casserole dish. Pat down with the back of a large

spoon.

 

Spread the potato crust evenly over the filling, smoothing the top with a spoon

or spatula. Dust evenly with paprika.

 

Bake at 350F for 30 to 40 minutes, or until the crust is golden.

 

While the casserole bakes, prepare the gravy. In a frying pan, heat the oil,

and then add the flour and yeast, and whisk over medium heat to form a paste.

 

Slowly stir in 2 1/2 cups of the reserved potato water, whisking as you stir to

allow the gravy to thicken.

 

Stir in the instant gravy mix, and continue whisking until the gravy is thick

and smooth. Add more potato water, if needed.

 

Serve with the potato crust on the bottom and the filling on top. Spoon the

gravy over the top

 

Description:

" A family favorite, especially with lots of gravy. For best results,

let the crust brown nicely before serving. "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 436 Calories; 20g Fat (39.2% calories

from fat); 15g Protein; 54g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

434mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 3

1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

0 0 0