Captain Style Tofu Casserole

A comforting plant-based recipe inspired by flavours from the sea. Creamy, fragrant, and full of texture - a dish that warms you from the inside out.

Serves : 4 people

Prep time : 30 minutes

Cook time : 30 minutes

Ingredients

Mashed Potato Topping

• 4 yellow-flesh potatoes, peeled and cubed

• 60 ml (¼ cup) butter of choice

• 45 ml (3 tbsp) milk of choice

• 10 ml (2 tsp) nutritional yeast

• 5 ml (1 tsp) garlic powder

• Salt and pepper, to taste

Filling

• 15 ml (1 tbsp) olive oil

• 2 small leeks or onions, thinly sliced

• 1 shallot, thinly sliced

• 2 carrots, diced

• 1 small fennel bulb, diced

• 227 g (1 package) white mushrooms, diced

• 60 ml (¼ cup) dry white wine

• 30 ml (2 tbsp) all-purpose flour

• 30 ml (2 tbsp) butter of choice

• 500 ml (2 cups) milk of choice

• Salt and pepper, to taste

• 250 ml (1 cup) frozen peas

• 240 g (full package) of Captain Style Smoked Tofu

• 15 ml (1 tbsp) fresh parsley, chopped

• 15 ml (1 tbsp) fresh dill, chopped

• Zest of one lemon

Preparation

1. In a large pot of salted water, cook the potatoes until tender.
2. Drain and mash with the remaining topping ingredients until smooth and creamy. Set aside.
3. In a large pan, sauté the leeks and shallot for a few minutes. Add the carrots, fennel, and mushrooms. Cook, stirring often.
4. Deglaze with the white wine and let it reduce almost completely.
5. On low heat, sprinkle in the flour and mix well. Add butter and stir. Gradually pour in the milk, stirring until the sauce becomes creamy. Season with salt and pepper.
6. Add the Captain Style Smoked Tofu and remaining ingredients; mix well.

#Captain Style Tofu Casserole