Dr. Padma Garvey

The plant-based Doctor Mom 

Tofu Sherpard's Pie

two blocks extra firm tofu, frozen and then thawed
one packet of silken tofu
one medium white onion, finely chopped
two stalks of celery, finely chopped
one cup of finely chopped white button mushrooms
one packet of frozen mixed vegetables (peas, carrots, baby lima beans, corn)
almond milk
One beet root, peeled and cubed.  

Buy two blocks of extra firm tofu and place them in the freezer (do not open the packages).  Thaw them in the fridge a few days before you plan to make the recipe. Once the blocks feel thawed, take a knife and open the package.  Take the block of tofu and gently apply pressure in order to squeeze out as much of the water as possible.  Be careful not to crush the block.  You want it to retain its shape.  Once you have squeezed the water out, cut the blocks into one inch cubes and place the cubes on a baking tray.  Bake the cubes in the oven under 400 degrees (convection heat if you have it) for about 20-30 minutes.  The cubes should start turning golden brown.

Place a large pot of cold water on stove.  Wash four to five large potatoes with thin skins, such as red potatoes and place into pot.  Allow to boil until fork tender.  Drain and set aside.

Microwave the beet root in a covered container for about 7 minutes.

In a medium size pot, sauté in one teaspoon of olive oil one finely diced medium sized onion and the diced celery.  Add a pinch of salt.  Add 3/4 cup of whole wheat pastry flour.  Continue to stir and let the flour cook with the onions.  Add the mushrooms and enough almond milk to make a thick liquid consistency.  Add the packet of frozen vegetables, two bay leaves, and 1/2 tablespoon of fresh thyme.    Add tofu to the mixture.  Add the beet root.  Add almond milk so that the vegetables and tofu are coated and cook.  You want the mixture to be thick like a stew.  Cook over low heat until vegetables are tender and stir occasionally so bottom doesn't burn.  Add salt and pepper to taste.  Pour mixture into a large glass casserole dish .  Preheat oven to 400 degrees.

Silken tofu should not be frozen.  Add one pack of silken tofu to potatoes and mash.  Add almond milk as needed.  Add salt and pepper to taste.

Gently spread the mashed potatoes over the mixture in the casserole dish.  Bake in oven for 4o minutes