Vegan Shepherd’s Pie Recipe with Kale

Vegan Shepherd's Pie Recipe with KaleI am terrible about pressing tofu. The idea of delaying supper so that I can drain a little water from my tofu makes me hungry just thinking about it! And I know freezing/thawing makes tofu’s consistency amazing, but that’s another one that I never plan ahead for. Usually, I’ll do the quick press I describe here, and that definitely gets a bit of water out, but not nearly as much as proper pressing or freezing/thawing.

When my sponsors at EZ Tofu Press offered to send me their press to try out, I was super excited! It arrived just in time for a small dinner party, so I put it to work pressing my tofu for a shepherd’s pie.

I was extra excited to try this press out because it’s made in Alpharetta, GA, a suburb just outside of Atlanta. Yay for supporting the loconomy!

The press is pretty simple. It’s basically two rectangular pieces of plastic connected bolts and screws. It came with an instruction booklet, but I will confess here that I am terrible about following instructions. Here’s what I did:

  • Grab a bit plate – do not skip the plate!
  • Unscrew the press as wide as it goes, and put it on the plate.
  • Slide the block of tofu into the press.
  • Tighten the screws on both sides until the tofu is compressed about 1/4″ – 1/2″.
  • Chop some onions for your dish.
  • Tighten the screws another 1/4″ – 1/2″.
  • Mince some garlic. Forget that you were pressing tofu and start frying the onions and garlic. Remember that you are pressing that tofu and pull it out.

I was super impressed! The bottom of my plate was full of water – like at least 1/2 cup of water!

Vegan Shepherd's Pie Recipe with Kale

I diced up the tofu and tried a piece, and the consistency was nice and chewy. It reminded me a lot of what you get when you use the freeze/thaw method, but without the hours of waiting.

Normally for a shepherd’s pie, I put the tofu in at the very beginning, so it can firm up in the pan, but this time I added it after cooking the onion and garlic (but before the other veggies). The results were great! Chewy and delicious.

Giveaway Details

The awesome EZ Tofu Press people are kindly offering up a press to one lucky Glue and Glitter reader! Yay! They ask that I take entries only from the continental U.S. To enter, just leave a comment telling me your favorite way to cook tofu!

I will choose and announce a winner next week – March 6, 2013 – so you guys have a week to get those entries in!

UPDATE: This giveaway is now over. But you can still cook up my delicious vegan shepherd’s pie recipe!

Vegan Shepherd’s Pie Recipe with Kale

Yield: 4-6 Servings

Shepherd’s pie is different every time I make it, and here’s how I cooked it up this time with the EZ Tofu Press.


  • 3 white or red potatoes, cooked
  • 1/2 cup soy or almond milk
  • 2-4 tablespoons olive oil
  • 1/4 cup nutritional yeast
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1/2 of a sweet onion, chopped
  • 1 cup carrots, chopped
  • 3 cloves garlic, minced
  • 1 block firm or extra firm tofu
  • 1 bunch dinosaur kale, chopped
  • 1/2 cup water
  • 1 cube veggie bouillon – low sodium is fine, if you prefer
  • 1 tablespoon herbes de Provence

Cooking Directions

  1. Preheat the oven to 350F.
  2. In a large bowl, mash up the potatoes with the soy milk, the 2-4 tablespoons olive oil, nutritional yeast, and garlic powder. Set this aside.
  3. In a Dutch oven (or something else that can go stovetop to oven), heat the remaining 2 tablespoons of olive oil on medium low heat. Add the onions, carrots, and garlic, and cook, stirring occasionally, until the onions start to brown.
  4. Meanwhile, press your tofu in the EZ Tofu Press, and press using the method described above. When the tofu is compressed by 1/2″ – 1″, dice it up and add it to the pan.
  5. Cook for a few minutes, then add the remaining ingredients. Give everything a good stir, cover the pot, and let the veggies stew in there for 8-10 minutes. You’re waiting for the kale to turn bright green and start to wilt.
  6. Turn off the heat, and use the back of your spoon to pat down the veggie/tofu mixture until it has a flat-ish top. Spread the mashed potatoes over the top of your veggies, and transfer the pot to the oven.
  7. Bake for around 30 minutes, until the potatoes start to brown.
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16 comments on “Vegan Shepherd’s Pie Recipe with Kale
  1. My favorite recipe with tofu is in a red curry, coconut milk, onion, and a pound of fresh spinach with cubed tofu. Serve as is or over rice. I’ve already eaten it 4times this week. Love it!

  2. I love baked tofu! I usually press it for about an hour before I marinate it (usually a mixture of soy sauce, maple syrup and garlic), so the idea of a press to make things go a bit quicker is very exciting!

  3. i like to bake tofu, either in a vinegar/oil/spices mix to get “egg” patties or in a sweet/spicy glaze to be eaten over kale and israeli couscous. yum.

  4. I love barbequed tofu SO much! (especially with pineapple & peppers on pizza) The hubs loves stir-fried tofu & veggies with noodles.

  5. My kiddos love when I make soft tofu peanut butter cups for them in ramekin dishes with a crushed graham cracker bottom and hard dark chocolate top.

    My favorite is teriyaki baked tofu. I found a good recipe online. Pressing the liquid out is essential to have it turn out properly.

  6. My favorite way to make tofu is to drain and squeeze, cube and stir fry until golden brown and then add it to a stir fry with whatever veggies are on hand and a blend of chili paste, black bean garlic sauce, ginger, garlic and black vinegar. My son loves it, too!

  7. I’m new to the whole cooking with tofu thing, so I’ve never pressed it. I’ve used it in stir fry and miso soup so far and loved it. But I think I’ll love it even more with it pressed!

  8. I love baking tofu in cubes on parchment with a little bit of oil. It’s close to the deep fry method and definitely benefits from pressing. That device looks very nifty.

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