A HEARTY MEAL, Served topped with mashed potatoes and gravy.

1 Cup squares of TOFU
1/4 Cup Cracker Crumbs
1/2 tsp Garlic

Douse Tofu Squares in baggie with Bread Crumbs & Garlic. Cook in Air Fryer 15 minutes at 370 degrees.

1/2 Loaf Multigrain Bread (cut into bite-sized pieces)
In an oven preheated to 400F, bake the bread squares until crunchy, about 10 minutes.

1/2 Cup Onion (finely chopped)
1 Celery Stalk (thinly chopped)
1 Cup chopped Mushrooms
1 Bunch Greens (cut into ribbons and stems removed)
1 Apple (cored and diced)
1/4 Cup Dried Cranberries
1/3 cup Parsley Leaves (minced)
1 tablespoon Fresh Thyme Leaves (minced)
1 tablespoon Fresh Sage Leaves (minced)
1 Clove Garlic (minced)
1/4 Cup Low Sodium V8 Juice
Salt and Pepper
2 Cups Vegetable Broth

Heat Low Sodium V8 Juice over medium heat. Add onion, celery, mushrooms, and chopped Greens. Cook for 5 minutes, stirring occassionally, when onion is softened, add sliced apple. Once the apple has softened, about 5 minutes, add the parsley, sage, garlic, thyme. Cook for a minute, then remove from heat, and mix in AirFried TOFU and bread. Stir well.

Slowly stir in vegetable broth until moist but not soggy.

Cover with foil and bake at 400F for 25 minutes; remove foil, and bake an additional 10 minutes, and serve. Season with salt and pepper to taste.