(The ad below will not display on your printed page)
Tofu Shepherd's Pie
Diabetic Living Magazine
“This vegetarian makeover of Shepherd's Pie may be missing the meat, but it's not missing the protein, thanks to the sneaky but undetectable addition of tofu. Our version has an abundance of vegetables and the mashed potato topping blended with tofu is delicious and lighter-feeling than the original.”
1 pound russet potatoes, peeled and cut into chunks
1 (12 ounce) package soft silken-style tofu
3 tablespoons low-fat milk
2 tablespoons butter
1 teaspoon kosher salt, divided
1 tablespoon olive oil
8 ounces mushrooms, coarsely chopped
1 large onion, chopped (1 cup)
1 red bell pepper, chopped ( ¾ cup)
2 cloves garlic, minced
1 (14.5 ounce) can no-salt-added diced tomatoes, drained
2 tablespoons curry powder
¼ teaspoon ground pepper
1½ cups reduced-sodium chicken broth or low-sodium vegetable broth
2 tablespoons cornstarch
2 tablespoons cold water
6 cups small broccoli florets, steamed
1Preheat oven to 400F.
2Cook potatoes, covered, in a large saucepan in enough boiling water to cover for 12 to 15 minutes or until tender; drain. Place the potatoes, tofu, milk, butter, and ½ teaspoon salt in a food processor. Cover and process until smooth; set aside.
3Heat oil in a large skillet over medium-high heat. Add mushrooms, onion, bell pepper, and garlic; cook until just softened and moisture has evaporated. Add tomatoes, curry powder, the remaining ½ teaspoon salt, and the ground pepper. Stir to combine. Add chicken broth and bring to a boil. Combine cornstarch and the water in a small bowl. Add to the vegetable mixture. Cook and stir until thick. Cook 1 minute more. Remove from heat and set aside.
4Divide the vegetable mixture between six 12- to 16-ounce ramekins. Top with broccoli. Spread the mashed potato mixture evenly over the vegetables. Sprinkle each serving with paprika. Bake about 15 minutes or until heated through.