Tofu Casserole with Green Pepper Mushroom Garlic Gravy
Dec 03, 2020All photographs by Lea Haas
A hearty, savory dish, perfect for winter and holidays
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TOFU
Ingredients:
Serves 6-8
- 1 - 12 oz. firm tofu
- 1/2 cup nutritional yeast
- 1/4 cup tamari
- 1/4 hot sauce
- Olive oil
- 1/2 cup garlic chopped
- 2 cups of stuffing
- 1 package of “cheddar” cheese (I use Daiya)
Directions:
- Cut tofu in 4
- Then cut each quarter into thin 3-4 slices
- Add garlic and oil in pan medium flame for the whole process
- Place tofu in pan then shake a bit of tamari, hot sauce on them, sprinkle a generous amount of nutritional yeast, and brown flip and brown other side (I like it to crisp on the edges)
- Remove from pan and repeat till you brown all tofu
- Add more garlic and oil after each batch of tofu is finished
- Be generous with the nutritional yeast, this is what gives it a hardy flavor
- The pan will start to look dark, and have burnt garlic in it, leave it, this makes for a delicious gravy
GRAVY
To begin, the secret of the gravy is using the same pan you sautéed the tofu in.
Ingredients:
- 2 large green peppers
- 1 cup of sliced button mushrooms
- 3 TBS Tamari
- 3 TBS hot sauce
- 1/4 mustard
- 1/4 ketchup
- Remaining garlic
- Olive oil
- 2 tsp of cornstarch, flour or arrowroot diluted with a cup of water to thicken
Directions:
- Add oil, sauté peppers and garlic. As they start to soften add mushrooms
- Add tamari and hot sauce continue to sauté
- Then add ketchup and mustard
- It will seem very rich, and thick, but once you add the water it will dilute
- Once it is all tender, add water with your choice of thickener (I use arrowroot or flour)
- Make sure to stir and continue to stir so you do not get clumps
- Taste to ensure rich flavor, if too diluted add more mustard and tamari
In a baking pan, grease the bottom, lay first layer of tofu, add your favorite stuffing on each and sprinkle with cheese, cover with tofu, bake for15-20 minutes...and voilà!
— Lea Haas, Owner, The Garden Café Woodstock