?Deconstructed Shepherd’s Pie?I’m not really sure if this is the correct name for this.?
?Recipe: Press 1-14oz block extra-firm tofu in paper towels with heavy object to remove excess water. Use hands to break up tofu into pieces that resemble ground meat. Sauté in non-stick skillet with a little olive oil until golden brown. (Or you can toss the crumbles with a little olive oil and salt and bake at 375F until they start to become golden brown.) Remove tofu from skillet and sauté 1 chopped onion (medium dice) until translucent, about 5-7 minutes. Add 4 minced garlic cloves and 1 chopped Fresno chili and sauté another minute. Add 1 tbsp chili powder, 2 tsp smoked paprika and 1 tsp ground cumin and sauté another 30 seconds. Add browned tofu crumbles, 1-15oz jar or can passata (tomato purée), 2 tbsp ketchup, 2 tbsp apple cider vinegar and 1 tbsp soy sauce or tamari. Simmer about 15 minutes until thickened. Salt to taste.
?Creamy mashed potatoes: Place 6 medium yukon gold potatoes (cut into halves) in enough cold water to cover and bring to a boil. Reduce heat to a gentle boil, add generous pinch of salt, and cook potatoes until very tender. Remove with slotted spoon, discard cooking water and place potatoes back into hot saucepan for a couple minutes to evaporate excess water. Transfer potatoes to a large bowl and remove skins. (They should peel or fall off easily.) Use ricer or potato masher to mash potatoes until smooth. (I used a ricer followed by potato masher.) Heat 3-4 tbsp vegan butter in saucepan. Add 4 minced garlic cloves and cook about 1 minute until fragrant. Add in mashed potatoes and 1/4 cup unsweetened non-dairy milk. (I used unsweetened soy.) Mix well to incorporate. Keep heat on low and add more milk in small amounts while mixing and heating until desired texture is attained. Add salt & black pepper to taste.