Every [scrap] is sacred, every [scrap] is great…

On nights when I want to serve an elegant dinner to my family – perhaps for Shabbat – I make a meal that is also one of the simplest and fastest to make: tofu steaks, sauteed green beans with garlic, and some kind of potato, generally mashed or roasted. As my children get bigger, one pound of tofu is no longer enough for all of us. A few days ago, I made our favorite elegant meal, this time, the potatoes were mashed.  I made more mashed potatoes than I thought we’d eat, because I’d wanted to use them in a bread (soft potato bread, anyone?). Well, I also made 2 pounds of tofu, which is definitely more tofu than the five of us are going to eat in one dinner, and I made more green beans than I needed, too, who knows why. So what do leftover vegetables, leftover protein, and leftover mashed potatoes make? Why, shepherd’s pie, of course! I also had an abundance of mushroomy items in my fridge, and I was just in the mood for a mushroomy flavor, so I used all of them.

I’ve said it before. I love leftovers. I especially love repurposing leftovers. To me, there’s nothing like taking something that was already great, and making something completely different and still great out of it! I also am a BIG fan of not wasting food. And I’m a fan of feeding my family things they love. So this shepherd’s pie is a win-win all over the place.

Mushroomy shepherd’s pie

  • 2 tbsp olive oil
  • 12 – 16 oz tofu, diced
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 6 oz cremini mushrooms, chopped
  • 1 cup fresh, frozen, or already cooked green beans (if fresh, blanch first)
  • 1 tbsp mushroom flavored or regular soy sauce
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 1 1/4 cups mushroom or vegetable stock
  • 3 tbsp flour
  • 3/4 cup frozen peas
  • Salt to taste
  • 3 cups mashed potatoes
  • 2 tsp smoked paprika

Preheat oven to 375 degrees and spray an 8×8″ casserole with cooking spray. Heat a large cast iron pan over medium-high heat. Add oil to pan, and if using fresh (not leftover) tofu, saute tofu until golden.  If using leftover tofu, add onions to the pan first, and saute until translucent. Add garlic and mushrooms, and saute until the mushrooms have released their liquid and are soft. Add green beans and tofu, if using leftover tofu, and saute until the green beans are soft. Add soy sauce, sage, and thyme, and saute until everything is coated in the syrupy soy sauce. Add the peas to the pan.

Combine the flour and stock in a bowl, and whisk until no lumps appear. Add the stock to pan, and stir long enough to thicken and coat everything. Taste for salt. Pour the mixture into the prepared casserole, and top with the mashed potatoes, making a crust.  Sprinkle on the smoked paprika. Place in the oven and bake for 30 to 35 minutes.  Enjoy!

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Middle Eastern tomato stew with creamy tofu

I had one small ball of pizza dough in the fridge that needed to get used. I have a family of five to feed, and one small vegan pizza wouldn’t cut it. Didn’t want to make pasta (with pizza?). And I’ve been craving shakshouka, the delicious Israeli stew of tomatoes and red bell peppers, rich with olive oil, served with a poached egg on top.

And so this simple stew was born.

Middle Eastern tomato stew with creamy tofu

  • 1/2 cup olive oil, divided
  • 8 oz green beans, chopped into 1″ pieces
  • 1/4 red onion, sliced
  • 1 lb firm tofu, sliced into 1″ squares/1/4″ thick
  • 1/3 cup red wine
  • 1 28-oz can San Marzano tomatoes, chopped
  • 1 1/2 tsp cumin
  • 1 roasted red bell pepper, chopped
  • Salt to taste

Heat a large cast iron pan over medium-high heat. Add 1/4 cup oil, and when hot, add the green beans. Let fry, stirring often, for about three minutes, then add the red onion. Fry until the green beans are blistered and the onion is browned, about three more minutes. Remove the green beans and onion to a bowl and set aside. Add the rest of the oil and the tofu to the pan. Be patient. Don’t touch the tofu until it comes up easily from the pan. Then flip it with a thin metal spatula and brown it on the other side. Once it’s good and brown, turn the heat down to medium, and add the wine to deglaze the pan. Add the rest of the ingredients and the green beans and onion. Stir well to coat everything in the tomatoes. Bring to a simmer and turn the heat to medium-low. Let simmer for about ten to fifteen minutes, until the sauce is reduced and thick.

Enjoy with focaccia, roasted potatoes, rice or another grain, or just a spoon. Delicious!