The method is pretty much the same as my meaty shepherd's pies found here and here, but I'll explain it again because there are some extra steps. First, saute some onions until they soften and begin to caramelize. Crumble up two packages of weight strained extra firm tofu.
*****Skip this next paragraph to avoid information and inflammatory opinions regarding the nature of tofu and those who eat it.*****
Tofu comes with flavourless water trapped inside, water we want to replace with something that tastes good. Tofu doesn't taste good on its own, so some effort must be spent to inject something, anything, that won't make you spit it out cursing vegans and their poorly conceived notions of what constitutes food. I should also note that this recipe would be vegan but for butter. Barbecuing un-marinated tofu and feeding it to people should be punishable by law, perhaps to the extent of a forced stay at one of Harper's super prisons. Hint, they're not super for their food choices. Their vegetarian menu is guaranteed to be more punishment than the company. I've digressed too far.
|Tofu and onions in a saute pan. Brown it up, may take an hour|
When you start to see some darker bits of tofu, add the carrot. It takes a longer time to cook. Keep on keeping on with the tofu until there are a lot of darker bits and the carrots are toothsome. Adjust the seasoning, add frozen peas and corn stripped from the cob, even getting the leftovers by scraping the cob with the back of your knife. That is good corn flavour, don't waste it. Add 2 Tbsp of flour and mix until you can't see it anymore. Add a cup of onion broth and coat evenly on the bottom of a 9x13 pan.
|This photo was not taken with instagram, I'm just bad at cameras.|