Modified recipe, from Sundays at Moosewood Restaurant
Serves 4 to 6.
Prepare tofu and walnuts in advance:
- 16 oz firm TOFU
Freeze completely in plastic packaging, then let thaw
(for about 24 hrs. in fridge, or several hours at room temp.)
Remove from packaging and drain, squeezing out excess water.
- Lightly toast (300 deg. oven, about 5-8 minutes):
1/2 cup coarsely chopped WALNUTS
Let cool, and chop into small bite-size pieces.
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Three layers to prepare. Assembly is at the end.
1) Potato layer:
Simmer until soft:
4 or 5 large yellow POTATOES, peeled
Drain, saving the water for gravy.
Mash with:
1/3 cup SOY MILK
Cover, and set aside.
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2) Tofu layer:
On medium heat, sauté until onions translucent (about 5 minutes):
1 large ONION, chopped
3/4 T OLIVE OIL
1/4 tsp. THYME
1/2 tsp. GROUND CORIANDER
pinch BLACK PEPPER
Mix in:
the toasted WALNUTS
the TOFU, coarsely shredded (by hand), or chopped
When heated through, add and mix in well:
1 T. fresh LEMON JUICE
2 T. low sodium TAMARI
Remove from heat.
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3) Mushroom gravy:
Heat in pan:
3/4 T. OLIVE OIL
Stir in, and cook until mushrooms are tender:
1/2 lb. MUSHROOMS, sliced
2 T. low sodium TAMARI
4 or 5 twists of freshly ground BLACK PEPPER
Add, and stir until boiling:
1 cup of the POTATO WATER
Gradually stir in, then simmer until gravy is
thick (3 to 5 minutes):
2 T. CORNSTARCH (dissolve it first in 1/4 cup WATER)
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Lightly oil (with canola oil) an 8 or 9- to 12-inch square casserole dish.
Layer order:
bottom: tofu mixture
middle: mushroom sauce
top: potatoes (spread evenly with knife)
Optional: Dot top with a little bit of butter, and/or
a sprinkle of sweet paprika (for colour).
Cover with aluminum foil for half of the baking time.
400 deg. F., about 20 minutes until hot and potato layer very lightly browned.
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