- Boca tofu crumbles-one package
- vegetable broth
- tomato paste
Boil potatoes and mash- this can be done traditionally with almond milk and a little earth balance or simply mash the cooked potatoes
In a skillet place the tofu crumbles, two diced carrots, a half bag frozen peas and a 1/2 cup of vegetable broth. Simmer. Add salt, pepper and garlic to taste. Add 1/2 can tomato paste. Simmer until mixed
In a separate skillet add a tablespoon of olive oil, package of diced mushrooms, and 1/2 diced onion. Simmer until the mushrooms give off liquid then add a cup of vegetable broth and simmer until the mushrooms are well cooked. A a tablespoon of cornstarch to 1/4 cup of warm water and dilute. Add this mixture to the mushrooms to thicken into a gravy and reduce the heat to low.
In a baking dish pour the tofu mixture in a spread evenly. Top with the potatoes. Then cover with the mushroom gravy. Bake at 350 degrees for 15-20 min and serve.