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1
To freeze-thaw and shred tofu: Freezing tofu gives it a chewy texture which adds textural variety to casseroles. To perform this step, place the cake of tofu on a plate in the freezer, lightly covered with plastic wrap. In a couple hours, the tofu will be solidly frozen. Thaw the tofu for about 24 hours in the fridge. The thawed tofu block will resemble a sponge. Gently squeeze the water out. Then, grate the tofu by hand or in a food processor.
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2
For the tofu layer, saute the chopped onions in the oil with the thyme, coriander, and black pepper until the onions are translucent.
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3
Stir in the chopped walnuts and 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 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.
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7
Drain, saving the hot potato water to use in the gravy.
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8
Mash the potatoes with the butter and milk. Salt to taste.
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9
For the gravy, heat the oil in a skillet.
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10
Stir in the mushrooms, soy sauce, and black pepper.
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11
Saute, stirring occasionally, until the mushrooms are tender.
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12
Add 1 1/2 cups of the potato water and bring to a boil.
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13
Slowly stir in the cornstarch mixture and cook at a low boil, continuing to stir, until the gravy is clear and thick.
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14
Oil a 9 inch square casserole dish or use a 10 inch round cast iron skillet.
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15
Layer the tofu mixture, then the mushroom gravy, and then the mashed potatoes.
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16
Dot the top with butter or margarine.
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17
Bake at 400u00b0F for 15-20 minutes until the top becomes golden.
