Tofu Vegetable Casserole

[Guest guest]

This was sent to the fatfreevegan list today. Sounds so good, I just had to

share (thanks, Susan!).

 

Here's another delicious one to add to the list. Even my non-veggie friends

really like it. Derived from Dr. Mac Dougall's recipe of the month in the

May 2001 Newsletter.

 

TOFU VEGTABLE CASSEROLE

 

(2) 12.3 ounce packages of tofu or xtra lite tofu extra firm

1/3 cup of sun dried tomatoes

1/3 cup water

1 onion chopped finely

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

1 teaspoon bottled minced fresh garlic

3 cups of finely chopped mushrooms

2 tablespoons of nutritional yeast

1 tablespoon white miso

1 tablespoon Dijon style mustard

1 teaspoon basil

1/8 teaspoon of salt

1/16 teaspoon of cayenne (or more to taste)

several twists of freshly ground black pepper

(1) 2.25 ounce of finely chopped black olives (optional)

 

Place the tofu in a colander and let drain. Place the sun dried tomatoes in

a bowl, add boiling water to cover, and let soak for 5 minutes. Drain, chop

finely and set aside.

 

Preheat oven to 350 degrees.

 

Place the water in large nonstick frying pan. Add the onion, bell peppers,

and garlic. Cook stirring frequently for 5 minutes. Add mushrooms and

continue to cook uncovered, stirring frequently, for about 10 minutes. Add

sun dried tomatoes and cook for an additional 5 minutes or until the mixture

begins to stick to the bottom of the pan. Remove from heat and set aside.

 

Place the tofu in a large bowl and mash with a potato/bean masher until well

mixed. Add nutritional yeast, miso, and mustard. mix well with a wisk until

thoroughly blended. Stir in basil, salt, cayenne, and black pepper. Add the

cooked vegtables and the black olives, if desired. Mix well.

 

Scoop into a nonstick casserole dish. Flatten out evenly. Bake uncovered for

50 - 60 minutes. Let rest for 15 minutes before serving.

 

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