EWWW - Tofu!

Ingredients:
1 lb. firm tofu, frozen, defrosted, and shredded
1 bunch green onions, chopped
1 tablespoon lemon juice
1 tablespoon soy sauce
1 stalk celery, chopped
approx. 1/2 c. mayonaise (You can find a vegan mayo at most health food stores)

You do need to remember to freeze the tofu the day before, and give it a few hours to defrost. Squeeze it like a sponge to get as much liquid out of it as you can, then shred on a grater, or it may just easily crumble in your hands.

Toss the ingredients in a bowl and mix. Use just like you would tuna salad. We usually put ours on toast.

If you have a family tuna salad recipe that uses other ingredients, like boiled eggs or relish, feel free to experiment. The only things you cannot change are the soy sauce and lemon juice. Because the little trick is that it is those two items that give the tofu the fish taste!

Photo by Petr Kratochvil courtesy of Public Domain Pictures.net

Ingredients:

Tofu Layer
1 cake tofu, frozen, thawed and shredded
1 large onion, chopped
2 tbsp. vegetable oil
1/4 tsp. ground thyme
1/2 tsp. ground coriander seeds
pinch freshly ground black pepper
1 tbsp. lemon juice
1-2 tblsp. soy sauce

Potato layer

4 large potatoes, peeled & cubed
3 tbsp butter or margerine
1/2 c. milk (optional - see instructions)

Mushroom Gravy
2 tbsp. vegetable oil
1/2 lb. mushrooms, sliced
3 tbsp. soy sauce
pinch of freshly ground black pepper
1 1/2 c. hot potato water
2 tbsp. cornstarch dissolved in 1/2 c. water

The Shepards Pie is a casserole combining three elements: a tofu saute', mashed potatos, and a mushroom gravy. If you perform the three operations concurrently you will shorten the preparation time considerably. Start the freeze-thaw tofu procedure at least the day before you expect to make the casserole.

For the tofu layer: Squeeze the excess water out of the defrosted tofu as though it was a sponge, then shred. If you can buy a firm or extra firm tofu, that is best. Saute' the chopped onions in the oil with the thyme, coriander and black pepper until the onions are translucent. Stir in the shredded tofu. When heated through, stir in lemon juice and soy sauce. Remove from heat.

For the mashed potato layer: If you know how to prepare mashed potatos, and many people have a favorite family recipe - just follow that. Just remember to reserve the potato water when you are done. Otherwise; place the cubed potatos in a saucepan and cover with water. Bring to a boil and then simmer until potatos are soft. Drain, saving the hot potato water to use in the gravy. Mash the potatos with water with butter and milk. I do not use milk, I do not drain the potatos thoroughly and just use some of the potato water to help mash.

For the gravy: Heat the oil in a skillet. Stir in the mushrooms, soy sauce and black pepper. Saute', stirring occassionally, until the mushrooms are tender. Add the 1 1/2c. of potato water and bring to a boil. Slowly stir in the cornstarch mixture and cook at a low boil, continuing to stir, until the gravy is thick.

Oil a 9" square casserole dish or use a 10 inch round cast iron skillet. Layer the tofu mixture on the bottom, the gravy over it, and then spoon the mashed potatos over it and spread and flatten to make a sort of top crust. Dot the top with butter or margarine. Bake at 400 degrees for 15 or 20 minutes or until the top becomes golden.

My husband used to take the leftovers to work and reheat them in the microwave. Then his fellow employees would smell it - and he would end up giving it away bite by bite. Before long I had to send a couple extra servings with him!

In an interview Paul McCartney said he and his wife Linda McCartney became vegetarian because they sat down to a nice dinner of lamb veal. Outside their window young lambs were playing in a field. They looked out the window. Look at their plates. Looked at each other...and decided to become vegetarians.

Ingredients:
1 lb firm or extra firm tofu
Crackers
3 tablespoons soy sauce
3 tablespoons lemon juice

Carefully cut the tofu into lengthwise strips about the size of small fish sticks.

Crush the crackers into small crumbs and put them into a dish or wide flat bowl.

Mix the soy sauce and lemon juice thoroughly in a bowl.

Carefully dip each tofu strip into the soy sauce mixture, then roll it in the crackers. Place strips on a cookie sheet and bake at 350 degrees for about 15 minutes or until crispy on the outside. We like to have them for snacks in front of the TV, dipped in tartar sauce.

Photo by Searob77 courtesy of WikiCommons