(“What To Do with Tofu Cookbooklet” by Steve Freid (and Eleanora Rovira Sharp)
Finalist: Steve Freid, Kihei, Maui
2 pounds Aloha Firm Tofu
6 medium potatoes
1 large onion
1 (10 ounce) concentrated tomato soup
1 tablespoon oil
1 tablespoon butter or margarine
1 cup milk
salt, pepper, tamari, garlic powder
Dice potatoes (with skins) and cook until tender. Mash with milk, butter, salt, and pepper. Beat until potatoes are nice and fluffy. Depending on potatoes you may want to add more milk or butter.
Drain tofu well, on a paper towel to absorb any excess water. Mash the tofu, while allowing 1 tablespoon oil to get hot. Add tofu to pan, cooking and stirring until lightly browned. Remove tofu from the pan, add 1 tablespoon oil and brown sliced onion and mushroom. Return tofu to pan, continue browning while adding salt, pepper, garlic powder and tamari to taste.
You are now ready to begin layering. It is important to try and layer carefully as you want to maintain each layer separately. The flavors will mingle but you will achieve a nice effect.
Oil a 10”X10” pan. In the bottom place the browned tofu, mushroom and onion mixture. Spread evenly.
Next spoon tomato soup over tofu mixture. Then cover with the mashed potatoes taking care to spread them evenly.
Bake in preheated 375 degree oven for about 35 minutes until lightly browned.
Serve with a nice salad or vegetable of your choice.