I love it, in fact I will never tire of tofu! Its so versatile, I use it to make both savoury and sweet treats; mousse, cake frostings, cakes, oat bars, and for savoury everything from stir-fries, crumbled to add texture or just grilled. Check out my recipe page for more tofu recipes and I've even added a tofu board to my pinterest if you're looking for tofu inspiration.
I fancied a comforting dish for dinner tonight, so before I went to work I took out a block of tofu from my freezer, knowing that when I got home it would have defrosted and I could magic the block into a comforting dish for dinner.
When I got home I was in a real need for something comforting to eat after the day I'd had! I'm thankful that cooking after a long day at work is relaxing for me, it's a great stress buster too! You should see me stirring and chopping! Hee hee hee :o)
If you are a regular reader you will know that I love the texture of frozen and defrosted tofu, it almost looks sponge like and it crumbles fantastically after the water has been squeezed out, another stress busting action! :o)
What's better than a mash potato topped pie for comfort food? This is my take on a cottage pie without harming any cows. I call it tofu thatched pie due to the fact that the bottom layer of the pie is tofu based and the top layer of mash potato is ridged, well that's my reasoning and I'm sticking to it.
500g Potato, diced
Splash of Almond milk
Knob of Vitalite
Salt & pepper
1 Tbsp Olive oil
2 Celery sticks
1 Red pepper,
1 Tbsp Soy sauce100g Mushrooms, diced
1 Block of frozen & defrosted tofu, crumbled
1 Tsp Vegan Worcestershire sauce
2 Tsp Mushroom ketchup
1 Tsp Dried thyme
1 Tsp Garlic powder
½ Tsp Dried cumin
3 Tsp Vegan gravy granules
250ml Vegetable stock
First boil your potatoes until cooked, drain and leave to steam in the pan to remove excess moisture. Add a splash of almond milk and a knob of vitalite, salt and pepper to taste and mash. Put to one side why you make the pie filling.
While the potatoes are cooking, add the Worcestershire sauce and mushroom ketchup to a bowl and stir in the thyme, cumin and garlic powder. Add the crumbled tofu and mix so the tofu soaks up the liquid and is evenly distributed. Set to one side to marinate.
If you have a food processor, use it for speed unless you are extremely fast at chopping. A food processor makes light of all that chopping. Add the onion and celery to the food processor and pulse until finely chopped.
Add to a pan with olive oil and sauté for 5 minutes, whilst this is cooking use the food processor to chop the red pepper, carrot and parsnip. Add to the onion mixture and sauté for another 5 minutes.
Add the kale to the food processor and pulse until chopped. Note: I removed all the thick stems before I weighed the kale. Add the kale to the pan with the soy sauce and give everything good stir, if the vegetables are sticking add a splash of water too.
Add the mushrooms, and stir through and sauté for another 2 minutes.
Transfer the marinated tofu to the pan and stir to combine. Next add the gravy granules to the mixture and stir to combine thoroughly. Pour in the vegetable stock and stir through. Simmer for 5-10 minutes or until you have a loose mixture, but not too runny.
Spray an oven proof dish lightly with oil and add the tofu mixture. Top with the mashed potato and using a fork draw ridges in the potato topping.
Bake in a moderate oven for 30 minutes or until the mash potato has browned.