Tofu Vegetable Casserole

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TOFU VEGETABLE CASSEROLE

 

(2) 12.3 ounce packages of tofu or extra 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.