I first cooked this with chicken rather than tofu and you can find that version here.

Serves: 4

Ingredients

• 1 tbsp olive oil
• 400g firm tofu cut into 2cm cubes
• 900g potato
• 3 tbsp dairy free yoghurt
• 300g mushrooms, cut into quarters
• 100g spinach
• 1 leek
• 1 tsp dried tarragon
• 1 tsp dried rosemary
• 0.5 tsp salt
• 1 tsp ground black pepper
• 5g nutritional yeast flakes

Method

• Scrub the potatoes but leave the skin on. Roughly cut them into 4cm chunks , add to a pan and cover with water. Bring to the boil and cover the pan, leaving the lid slightly askew to let some steam out. After about 20 minutes of boiling they should be cooked, check with a fork, while they’re cooking you can get on with the rest of the recipe.
• Pre-heat the oven to 200° C (180° C fan / gas mark 5).
• Gently heat the olive oil in a medium pan. Fry the tofu until it starts to brown at the edges. Remove the tofu and put it to one side.
• Add the leeks, spinach, mushrooms, rosemary and tarragon to the pan, stir until the spinach wilts down. It will go much smaller than it starts out.
• Make sure the heat is low and cover the pan. Wait until the leeks are soft and the mushrooms are cooked.
• Add tofu to the pan, mix in the yoghurt. Add the salt and pepper.
• Drain the cooked potatoes and gently mash them, just crush them don’t make a smooth mash. Stir in the nutritional yeast flakes.
  • You can get nutritional yeast from health food shops and it gives a slightly cheesy/nutty flavour.
• Put the tofu mixture in a casserole dish, top with the potatoes and bake until the potatoes have browned edges. About 20 mins.

Notes

That much spinach can take up a LOT of space to start with so I sometimes use frozen spinach that comes in neat little cubes, already wilted down before it’s frozen.

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• Mushroom, tofu pie with cauliflower and potato top