Tofu Shepherd's Pie

Serves: 6
Total Calories: 1,021


1 1/2 cups fresh or frozen peas
1 1/2 cups fresh or frozen sweet corn
3 to 4 cups mashed potatoes seasoned to taste
1/2 cup grated soy cheese (optional)
1 tablespoon olive oil
1 Tofu Crumbles or 3 to 4 cups commercial variety


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.

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.

Nutritional Facts:

Serves: 6
Total Calories: 1,021
Calories from Fat: 268

This Tofu Shepherd's Pie recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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