Queets Valley Shephard’s Pie

1 7 ounce package baked tofu (a savory flavor)
1 4 ounce package buttery homestyle mashed potatoes (Idahoan brand)
1 packet mushroom sauce (Simply Organic brand)
1/2 cup dried mushrooms
1/4 cup dried mixed vegetables (soup mix plus added peas, corn and carrots)
1/2 teaspoon vegetable bouillon
1/4 teaspoon dried sage
1/2 teaspoon dried thyme
salt and pepper to taste
*This vegetarian recipe can easily be divided in half. Just use half of everything and adjust water amounts accordingly.*

At home: combine the vegetables, sage, thyme, and bouillon in a zip locking plastic bag. Label “add 1 cup water”. In a second zip locking plastic bag, place the potatoes. Label “add 2 cups water”. Carry the mushroom sauce and tofu separately.

In camp: bring 3 cups water to a boil. Meanwhile, Dice the tofu. 2 cups of water go to the potatoes. 1 cup water to the vegetables. Place both bags in a freezerbag cozy (or two!) Meanwhile, while the vegetables are rehydrating, saute the tofu in a little olive oil (just getting it heated through). Turn off the heat. Add the vegetables. Do not drain. You want it a little wet. Add the packet of mushroom sauce and stir well. It will thicken a little. Top with the mashed potatoes before serving. Makes 4 servings.

This recipe courtesy of One Pan Wonders

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