|
|
Tofu
Turkey
- 1
1/2 cups (360 ml) vegetable broth
- 1/2 onion
- 2 cloves garlic or 2
shallots
- 1 package firm or extra firm tofu, cubed
- 2 carrots, finely
chopped
- 1 stalk celery, chopped
- 6 mushrooms, sliced
- 1 zucchini,
sliced
- 1 1/2 (360 ml) cups mashed potatoes (nothing added)
- 3/4 loaf
bread, cubed
- 1/2 tsp (3 ml) each sage, thyme, black pepper
- 1 tsp (5
ml) salt
Heat the vegetable broth and add the 1/2 onion and garlic or
shallots. When slightly transparent, add the cubed tofu and cook for an
additional 5 minutes. Add the carrots, celery, mushrooms and zucchini and cook
until slightly soft. Add the mashed potatoes and mix together.
In a separate
bowl, mix together the bread and seasonings. Combine the bread and vegetable
mix and place into a bowl of desired shape to mold. Turn upside down onto a
baking sheet. Cover with pie crust (you will need enough for a double crust pie
- see Pastry for a recipe.) Score the pastry. Bake at
350F (180C) for 45 minutes. Serves 6.
|
|
|
|
