Tom chooses this for his birthday lunch every year and, since it’s a crew favorite, we have it on many other days as well. A virtual meal in a single casserole, this dish refrigerates and freezes well, and it also reheats beautifully. All of which makes it a good choice to take to a potluck . . . or not take anywhere at all and simply enjoy at home.

Serves 12 for lunch, 8 for dinner

Prepare in advance

1 firm (14-ounce) tofu cake, frozen, thawed, and pressed to remove excess moisture; cut into small cubes
2 (9-inch) prebaked piecrusts, sugar omitted, optional (See Etc. section)
3 cups mashed potatoes (use white or sweet potatoes, or a combination); can add parsley and minced garlic

Ingredients

1 cup peeled and chopped carrots
2 cups chopped broccoli
6 tablespoons Earth Balance Vegan Buttery Stick
2 medium-size onions, diced
2 large cloves garlic, finely chopped
1 pound mushrooms, chopped
1 firm tofu cake
½ cup toasted walnuts, chopped
6 tablespoons all-purpose flour
½ cup chopped flat-leaf parsley
½ teaspoon fresh thyme
salt and freshly ground pepper to taste
½ cup white wine
3 tablespoons tamari
1 cup vegetable or mushroom broth
½ cup soy creamer
2 cups frozen peas, defrosted
juice of ½ lemon 2 (9-inch)
unsweetened piecrusts (optional)
10 white potatoes, sweet potatoes, or a combination

Method

  1. Preheat the oven to 400 degrees.
  2. Blanch the carrots in boiling salted water until al dente. Remove with a slotted spoon.
  3. In the same cooking water, blanch the broccoli, then drain and set aside with the carrots.
  4. Melt the Earth Balance in a large pan and sauté the onions and garlic.
  5. Add the mushrooms and prepared tofu, and cook until the mushrooms are soft and tofu is browned. 6. Stir in the walnuts, flour, parsley, and thyme and season with salt and pepper.
  6. Add the wine, tamari, broth, and soy creamer. Cook for 5 to 8 minutes, until the liquid has reduced and the sauce thickens. Remove from heat.
  7. Stir in the blanched carrots and broccoli, the peas, and then the lemon juice.
  8. Pour into the prebaked pie shells or, the way most of us prefer, directly into a greased baking dish.
  9. Top with mashed potatoes. To create an irregular texture on top, use the back of a spoon to scruff up the potatoes.
  10. Bake for 30 to 35 minutes or until golden brown. Baking time may vary depending on the size of the pan or casserole.

Note

  • Refrigerates well.
  • Freezes well.
  • This dish reheats beautifully.
  • Freezing the tofu in advance, as described, keeps it from becoming soggy or chewy.