Easy Vegan Shepherd's Pie With Tofu

Name: Easy Vegan Shepherd's Pie With Tofu
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: British
Ingredients: 1 lb extra-firm tofu; 1.5 tbsp Tamari or soy sauce; 0.5 tsp smoked paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp chili powder; 1 large onion (finely minced); 4 cloves garlic (finely minced); 3 cloves garlic (pushed through garlic press); 2 tbsp olive oil or vegetable broth; 2 tbsp tomato paste; 2 tbsp flour; 0.33 cup red wine; 2 tsp Italian seasoning; 2 cup vegetable broth; 2 cup frozen vegetables (such as corn, peas, carrots); 1.5 lb potatoes (cubed); 0.5 tsp salt; 0.125 tsp Cayenne pepper; 0.67 cup almond milk; 1 tbsp Tahini or vegan butter (optional); 2 tbsp basil or parsley (chopped)

A hearty plant-based shepherd's pie with savory tofu crumbles, vegetables, and creamy mashed potatoes topped with herbs.

85 min total6 servingsBritish

Calories

312

Protein

13g

Carbs

38g

Fat

10g

Ingredients

1 lb extra-firm tofu
1.5 tbsp Tamari or soy sauce
0.5 tsp smoked paprika
1 tsp garlic powder
0.5 tsp onion powder
0.5 tsp chili powder
1 large onion (finely minced)
4 cloves garlic (finely minced)
3 cloves garlic (pushed through garlic press)
2 tbsp olive oil or vegetable broth
2 tbsp tomato paste
2 tbsp flour
0.33 cup red wine
2 tsp Italian seasoning
2 cup vegetable broth
2 cup frozen vegetables (such as corn, peas, carrots)
1.5 lb potatoes (cubed)
0.5 tsp salt
0.125 tsp Cayenne pepper
0.67 cup almond milk
1 tbsp Tahini or vegan butter (optional)
2 tbsp basil or parsley (chopped)

Instructions

1
Preheat the oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, combine Tamari, smoked paprika, garlic powder, onion powder, and chili powder to form a thick paste.
2
Finely crumble the tofu and coat it thoroughly in the spice paste. Spread evenly on the prepared baking sheet and bake for 30–35 minutes, stirring halfway through.
3
While the tofu bakes, add potatoes to a large pot of salted water and cook until tender, about 15 minutes. Drain well.
4
Add garlic, almond milk, and Tahini or vegan butter to the drained potatoes and mash until smooth. Set aside.
5
Heat olive oil in a large sauté pan over medium heat. Add the onion and cook, stirring occasionally, until it softens and begins to brown, about 10 minutes.
6
Stir in the garlic and cook for 1 minute until fragrant. Add the tomato paste and flour, stirring constantly, and cook for 2–3 minutes.
7
Add the baked tofu and red wine to the pan, using a wooden spatula to scrape up any browned bits from the bottom. Stir in the Italian seasoning, vegetable broth, frozen vegetables, salt, and Cayenne pepper.
8
Simmer the filling for 5 minutes until the vegetables are heated through and flavors meld.
9
Preheat the oven to 400°F. Spread the Shepherd's pie filling evenly in a 1¼ qt (7.5" × 6") baking dish and top with the mashed potatoes, spreading them in an even layer.
10
Bake for 15 minutes until the filling is bubbling at the edges. If desired, dollop a bit of Tahini or vegan butter on top of the mashed potatoes to help with browning.
11
Switch the oven to broil and cook for 5–7 minutes until the potatoes are lightly golden brown.
12
Remove the Shepherd's Pie from the oven, sprinkle with chopped fresh basil or parsley, and serve.