Mashed Idaho® Potato Crusted Tofu Pie | Idaho Potato Commission

Ingredients

• 1 1/2 cups diced butternut squash
• 2 teaspoons olive oil, (leave out to make oil free)
• 1/4 teaspoon rubbed sage
• 1/8 teaspoon each of salt and pepper
• 2 cups diced cooked Idaho® Potatoes, drained
• 2 tablespoons nutritional yeast
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• A few tablespoons water, if needed
• 1 tablespoon olive oil (or dry sauté to make oil-free)
• 1/2 small onion, minced
• 1 1/2 cups quartered and sliced Brussels sprouts
• 1 (12.03 ounce) package firm silken tofu
• 3 tablespoons chickpea flour
• 2 tablespoons olive oil (or use water to make oil-free)
• 1 tablespoon water