1 tbsp. olive oil
1 c. chopped onion
1/2 lb. sliced mushrooms
1 lb. tofu
1/4 c. barbeque sauce (med. hot)
1 tbsp. coop chicken flavored broth
1 tsp. dried thyme
1 tsp. paprika
1 tbsp. Tamari
1 c. fresh or frozen corn

Saute onion, garlic and mushrooms in oil. Crumble tofu into skillet and brown slightly. Add remaining ingredients and place in oiled, deep pie plate or cast iron skillet.

Spread mashed potatoes over top and bake at 400 degrees for 30-40 minutes until crust is golden. Serve with Creamy and Delicious Mushroom Gravy.

1 1/2 tbsp. olive oil
1 1/2 c. diced onion
1 clove garlic, minced
1 1/2 c. sliced mushrooms
1 tbsp. whole wheat pastry flour
1 1/2 c. mashed potato broth (thin out mashed potatoes with water)
2 vegetable bouillon cubes or 2 tbsp. coop chicken-flavored broth powder

Saute onion and garlic in oil until clear. Add mushrooms and continue until soft stirring in flour. Add potato broth and bouillon, whisking in to avoid lumps. Cook for 5 minutes.