5-6 potatoes, washed and cubed **
2 T butter
1 med onion coarsely chopped **
2 cloves of garlic, minced
2 1/2 c. diced tomatoes, or 1 can diced tomatoes with juice **
1 1/2 lb sliced mushroom, portobello and/or shitake
1 T thyme **
1 T fresh basil, chopped **
1/2 t salt
1/2 c. Parmesan cheese
1/2 c. dried bread crumbs, homemade or Italian style
2 lg eggs, beaten
8 oz. firm tofu, cubed
1 green bell pepper, sliced very thin **
1 sm. zucchini, sliced very thin **
1/4 t. black pepper
**denotes ingredients from my garden or my CSA.
Boil potatoes and mash with butter, set aside. I added 2 sweet potatoes to my mix and made it extra tasty!
Preheat oven to 350 degrees.
Heat olive oil over medium heat, saute onion 5 minutes or until softened. Add garlic, tomatoes, mushrooms, thyme, basil and salt. Simmer 7-10 minutes until mushrooms are just tender. Remove from heat and stir in Parmesan cheese, breadcrumbs, and eggs. Place in 8x8x2 inch dish.
Spread potato mixture over top, banking up the sides.
Heat 1 Tbs olive oil in a small skillet over med heat. Add tofu cubes and saute until desired consistency, then add bell pepper and zucchini. Saute until just tender, 7-10 minutes. Add this mix to top of potatoes and sprinkle with black pepper. Bake 20 minutes or until heated through.
I wish you enough!