- 8
Ingredients
- 6 medium potatoes
- 1 cup milk
- 2 tbsp margarine
- Salt
- Pepper
- 2 pounds tofu
- 2 tbsp oil
- 1 large onion, sliced
- 10 mushrooms, sliced
- Garlic powder
- Tamari soy sauce
- 1 (10 ounce) can tomato soup
Preparation
Step 1
Dice potatoes (with skins) and cook until tender. Mash with milk, butter, salt and pepper. Beat until potatoes are nice and fluffy. Depending on potatoes, you may want to add more milk or margarine.
Drain tofu well on a paper towel to absorb any excess water. Mash tofu while heating 1 tbsp of oil. Add tofu to pan, cooking and stirring until lightly browned. Remove tofu from pan, add 1 tbsp of oil, and brown sliced onion and mushrooms. Return tofu to pan and continue browning while adding salt, pepper, garlic powder and tamari to taste.
Preheat oven to 375 F.
You are now ready to begin layering. It is important to layer carefully to maintain each layer separately. The flavors will mingle, but you will achieve a nice effect.
Oil a 10-inch square pan. In the bottom place browned tofu-mushroom-onion mixture. Spread evenly. Next, spoon tomato soup over mixture. Cover with mashed potatoes, taking care to spread them evenly. Bake about 35 minutes until lightly browned.