This is delicious, super nice to have by itself, with a green salad or even some rice. It is warm and yummy. Very satisfying dish.
I go out of my way to get GMO free tofu. Most of the soy used for tofu locally is a product of GMO, but some locations like Wholefoods and Sprouts have GMO free soy. I get mine there.
I also get the sweet potatoes at Trader Joes. I get the large bag and use it slowly. I rarely buy yellow potatoes, just because the sweet have more nutrients and fiber. But you can use regular potatoes if you prefer.
4 sweet potatoes peeled and diced in to small chunks. You can bake or boil the potatoes and mash.
3 carrots peeled and cut into small chunks
1 cup of frozen peas
1 package of ground tofu
1/2 can of tomato paste
1/2 yellow onion diced small
3-4 cloves of garlic chopped
1 pinch of cinnamon, turmeric, nutmeg
1 tsp. Worcestershire sauce
salt & pepper to taste
1 cup of water or veggie broth
1/2 cup of almond milk or regular milk
2 tbsp butter
1 cup of Mexican cheese mix (or any melting cheese you have at home, mozzarella works also)
Make a pure with the potatoes, milk and butter and season with salt and pepper. Let it cool
Turn oven on to 350
Brush a baking dish with olive oil and set aside
Sauté the onions in olive oil till translucent (1 minute) add garlic. Add the carrots and let it simmer for 2-3 minutes.
Add ground tofu, tomato paste, water or veggie broth (add it slowly to control the moisture).
Add the seasonings, salt and pepper, Worcestershire sauce. Let it simmer until carrots are somewhat soft. Add peas.
Distribute the "meat" and veggies mixture in the bottom of the baking dish. Top it with the mashed potatoes and put a layer of cheese on top.
Bake for 45 mins. until cheese is bubbly.