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1
Gently squeeze the water out of the Tofu block then shred - by hand with a fork or process in food processor.
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2
Saute the chopped vegetables in the broth with the thyme, coriander, and black pepper until the onions are translucent and carrots soften.
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3
Stir in shredded tofu.
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4
When heated through, stir in lemon juice and soy sauce. Remove from heat.
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5
To make the mashed potatoes, place the peeled, cubed potatoes in a saucepan and cover with lightly salted water.
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6
Bring to a boil, and then simmer the potatoes until soft. Drain.
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7
Mash the potatoes with the butter and fat-free Half & Half. Salt to taste.
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8
For the mushroom sauce, heat the 2 Tbsp vegetable broth in a skillet.
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9
Stir in the mushrooms, soy sauce, and black pepper. Saute, stirring occasionally, until the mushrooms are tender.
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10
Add 1 1/2 cups vegetable broth and bring to a boil.
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11
Slowly stir in the cornstarch mixture and cook at a low boil, continuing to stir, until the gravy is thickened.
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12
Spray a 9 inch square casserole dish with PAM.
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13
Layer the tofu mixture, then the mushroom sauce, and then the mashed potatoes. Use a fork to form peaks in the mashed potatoes.
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14
Bake at 400u00b0F for 30 minutes until the potato topping starts to brown.
