5-6 potatoes, mashed
1 block firm tofu, cubed
1-2 onions, diced
1-2 cloves of garlic, minced
1/4 green pepper, chopped
1 c peas (or 1 can)
2 c veggie stock
1 T cornstarch
1/2 tsp savoury, thyme, or rosemary
Salt
Pepper
While cooking & mashing potatoes, fry tofu in oil over medium-high until browning. Remove tofu and set aside. Fry onions and garlic for a couple of minutes. Add green pepper, fry for a couple more minutes, then add peas and tofu.
Make a thickened sauce with rest of ingredients and pour over veggies and tofu. Transfer to a dish, top with mashed potato, bake at 400 for 40 minutes.
Note: For a little colour and added nutritional value, replace one or two potatoes with a sweet potato (all cooked and mashed together). Peel the sweet potato first, of course.
