Shepherd’s Pie Vegan Tofu Cauliflower Recipe

Gently squeeze out some of the liquid in the tofu with napkins or a small towel. Place tofu in a bowl and crumble with a fork to look like ground beef crumbles.

Prepare the marinade for the tofu: mix miso paste, Worcestershire sauce, tomato paste, rosemary, thyme, and pepper. Place the marinade in with the tofu crumbles and set aside (do this 30 minutes to 24 hours prior to cooking).

Peel the potatoes and cut into 1/2-inch dice. Cut the cauliflower into florets.

Put cauliflower and potatoes into pressure cooker with about an inch or water and cook for 12 minutes. Or boil in a medium saucepan for 10–15 minutes or until soft enough to mash.

Drain the potatoes and cauliflower and then place in a bowl with the garlic powder, salt, and pepper. Crush with the tongs and mix ingredients. Set aside.

Preheat the oven to 400ºF.

While the potatoes are cooking, prepare the filling. Place olive oil in sauté pan over medium high heat. Once the oil shimmers, add the carrots and sauté for a few minutes. Add onion, garlic, and mushrooms and cook until onion begins to turn translucent.

Add the tofu mixture with all of the remaining marinade to the saute pan. Mix gently with the other ingredients. Cook until tofu has browned and a lot of the liquid has evaporated, stirring occasionally. Stir gently as to not break the tofu up too much.

Add the mixture in the saute pan to the bottom of an 11 by 7 inch glass baking dish. Spread evenly. Add the corn and peas in separate layers and spread evenly. Top with the potatoes and cauliflower. Create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula.

Bake for 35 minutes or just until the potatoes and cauliflower begin to brown and the top is firm to the touch. Remove to a cooling rack for at least 15 minutes before serving.

Note: Don’t worry that the potatoes and cauliflower are a bit runny. This is due to the water content in the cauliflower and some moisture will evaporate in the oven.