Serves: 6
Total Calories: 1,021

1 1/2 cups fresh or frozen peas
1 1/2 cups fresh or frozen sweet corn
3 to 4 cups mashed potatoes seasoned to taste
1/2 cup grated soy cheese (optional)
1 tablespoon olive oil
1 Tofu Crumbles or 3 to 4 cups commercial variety

1. Preheat the oven to 350°F. Lightly oil an 11-x-7-inch baking dish and set aside.
2. Place the tofu crumbles in an even layer in the bottom of the prepared baking dish. Top with an even layer of the peas and corn.
3. Spread the mashed potatoes over the peas and corn. Sprinkle with cheese (if using) and drizzle with olive oil. 4. Bake for 15 to 20 minutes or until the casserole is thoroughly heated and the cheese is golden brown. If necessary, place the dish under the broiler for a few minutes to brown the top.

For a Change . . .
* Instead of peas and corn, use any lightly cooked vegetables (leftovers are perfect). * Use Seitan Crumbles or Tempeh Crumbles instead of the Tofu Crumbles.

HELPFUL TIP
You can assemble this dish in advance and refrigerate up to two days before baking. Cover the dish with foil, bake for 30 minutes, then uncover and bake 10 minutes more.

Nutritional Facts:

Serves: 6
Total Calories: 1,021
Calories from Fat: 268

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Preparing Dried Legumes
Cooking Dried Beans
Creamy Corn Bake with Red Beans
Lentil Carrot Loaf
Simple Red Dal with Miso
Buckwheat with Tofu and Thyme
Tips for Bean Digestibility
Mung Dal
Pinto Beans A Ma Facon
When Cooking Beans
Black Bean Stuffed Peppers
Vegetable Chili
Crockpot Lima Beans and Wheat Berries
Lentil Sprout Saute
Lentil Pie
Bulgar with Lentil Sprouts
Adzuki Beans with Winter Squash
Hippie Burgers
A Word About Tofu
Tofu Crumbles
Gingered Tofu
Tofu Veggie Corn Cakes
Tofu Shepherd's Pie
Tofu "Fish" Sticks
Tofu Bourguignon
Tofu with Chard and Shiitake
Tofu and Greens with Onion Sauce
Pecan Stuffed Thanksgiving Loaf
Bay and Orange Infused Tofu
Cooking Ideas for Tempeh
Sweet and Sour Tempeh
Pan Seared Tempeh Marsala