TOFU VEGTABLE CASSEROLE

[Guest guest]

TOFU VEGTABLE CASSEROLE

 

(2) 12.3 ounce packages of tofu or xtra lite tofu extra firm

1/3 cup of sun dried tomatoes

1/3 cup water

1 onion chopped finely

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

1 teaspoon bottled minced fresh garlic

3 cups of finely chopped mushrooms

2 tablespoons of nutritional yeast

1 tablespoon white miso

1 tablespoon Dijon style mustard

1 teaspoon basil

1/8 teaspoon of salt

1/16 teaspoon of cayenne (or more to taste)

several twists of freshly ground black pepper

(1) 2.25 ounce of finely chopped black olives (optional)

 

Place the tofu in a colander and let drain. Place the sun dried

tomatoes in a bowl, add boiling water to cover, and let soak for 5

minutes. Drain, chop finely and set aside.

 

Preheat oven to 350 degrees.

 

Place the water in large nonstick frying pan. Add the onion, bell

peppers, and garlic. Cook stirring frequently for 5 minutes. Add

mushrooms and continue to cook uncovered, stirring frequently, for

about 10 minutes. Add sun dried tomatoes and cook for an additional 5

minutes or until the mixture begins to stick to the bottom of the

pan. Remove from heat and set aside.

 

Place the tofu in a large bowl and mash with a potato/bean masher

until well mixed. Add nutritional yeast, miso, and mustard. mix well

with a wisk until thoroughly blended. Stir in basil, salt, cayenne,

and black pepper. Add the cooked vegtables and the black olives, if

desired. Mix well.

 

Scoop into a nonstick casserole dish. Flatten out evenly. Bake

uncovered for 50 - 60 minutes. Let rest for 15 minutes before serving.