Here we go...
What you'll use from your bag:
1 cup cubed Red Norland Potatoes
2 chopped Heirloom Tomatoes
2 cloves chopped Garlic
1/3 cup diced Leeks
2 diced Sweet Peppers
What else you'll need:
2 tbsp Olive Oil
1/2 cup fresh chopped Parsley
3/4 cup sliced & quartered Mushrooms
14 oz (1 package)Tofu firm
1/4 cup Soy (or Rice) Milk
4 tbsp Arrowroot/Cornstarch
2 tbsp Nutritional Yeast
1 tsp Dijon Mustard
1 tsp Dried Dill
1/4 tsp Paprika
1/2 tsp Turmeric
Salt & Pepper (to taste)
What to do:
-Heat oven to 375
-Saute the cubed potatoes in a little olive oil and splash of salt until they are not quite done (maybe 5-6 minutes) Then set aside
-In the same pan, saute the leeks and garlic (about 4 minutes)
-Add the sweet peppers, diced tomato, parsley, and mushrooms and continuing sauteing for 2-3 minutes. Cover and set aside
-Drain and squeeze excess water out of the tofu using cheese cloth of paper towels
-Combine the tofu with: soy milk, arrowroot, nutritional yeast, mustard, dill, paprika, tumeric, salt and pepper in a food processor and blend until well combined
-Place tofu mixture in a large bowl and stir in the potatoes and veggie mixture
-Scoop/pour into a pie plate or baking dish
-Bake for about 40 minutes. Let stand 5 minutes before serving
Enjoy
