1 small yellow onion, chopped
olive oil, as needed
5 garlic cloves, minced
7 shiitake mushrooms (3 ounces), chopped small
2-3 medium cooked potatoes, chopped tiny (leftovers work great!)
1 teaspoon turmeric
1 teaspoon basil
1 teaspoon paprika
1/2 teaspoon salt and pepper
1 pound extra firm tofu, pressed
1/2 cup plain nondairy milk (I use soy)
1/4 cup fresh parsley, chopped
1/4-1/2 cup vegan cheese, shredded, divided (I use soy)
1. Preheat oven to 400 degrees F, and grease 9x9" casserole dish. Saute onion in some olive oil, and when sweating, add garlic. When both are fragrant, add mushrooms and a little moisture.
2. When mushrooms are soft, stir in potatoes, dry seasonings (not parsley), and crumble 1/2 the tofu block. Mix well in pan.
3. In a blender, puree the other 1/2 tofu, milk, parsley, and the cheese. Reserve some cheese to sprinkle on top if you like. Don't puree long; you don't want the parsley making the liquid green! Pour liquid into pan with the rest of the mix. and heat through.
4. After tasting the mixture to make sure you have the flavor just right, pour it into the oiled dish and bake for 20 minutes. Sprinkle reserved vegan cheese on top, and broil for 3 minutes more (Watch vigilantly!). Let it sit for 10 minutes before serving to let it set up.
Play around with it, adding broccoli, zucchini, or asparagus. I wouldn't recommend tomatoes, they add too much moisture. Hope you like it!
Source of recipe: Inspired by a recipe in "The Vegetarian Meat and Potatoes Cookbook," by Robin Robertson, a cookbook that should be in every Vegan kitchen.