SHEPHERDS PIE WITH VEGETABLES

Although this recipe takes longer to prepare, it does not need any accompanying vegetables.

Ingredients:                

            1 piece onion                                                   2 Tbsps. vegetable oil

            2 cups mushrooms                                           1 green capsicum

            2 pcs. Carrots                                                  14-16 ounces tomatoes seeded          

            1 bay leaf                                                        ½ tsp. dried basil

            2 cups medium or firm tofu                            1 lb. mushed potatoes

Procedure:

• Chop the onion and sauté in the oil until just tender.

•  Chop the mushrooms, green capsicum, and carrots.  Add to the onion and stir well.

• Add the tomatoes, bay leaf and basil.  Cover and simmer for about 10 minutes.  Crumble the tofu into the mixture and cook for a further 5 minutes.

• Turn into a greased casserole, cover with the mashed potatoes, and bake in the oven at 375^o F (190^oC, Gas Mark 5) for 15-20 minutes until lightly browned. May be served hot or at room temperature, but preferably hot.

                                           TOFU BURGERS 1

Ingredients:

2 onions                                                           3 celery sticks

2 Tbsps. vegetable oil                                      2 – 3 cups firm tofu

1 cup rolled oats                                               1 Tbsps. soy sauce

1 tsp. garlic salt                                                Additional oil for frying

Procedure:

1.  Chop the onions and celery finely.  Sauté in the 2 Tbsps. oil until lightly browned.
2.  Crumble or mash the tofu in the bowl.  Add the oats, soy sauce, garlic salt, and the sautéed onion and celery.  Mix well and knead with the hands.  Form into burgers and shallow-fry until browned on both sides.