Tofu pot pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Barley flour or unbleached white flour |
| ½ | cup | Whole wheat flour or whole wheat pastry flour |
| 2½ | cup | Vegetable broth |
| 3 | cups | Diced potatoes |
| 1 | cup | Finely chopped carrot |
| ½ | cup | Chopped onion |
| 1 | cup | Frozen green peas, corn kernels, or chopped celery (or combination of any of these equaling 1 cup) |
| ½ | cup | Chopped mushrooms (opt) |
| ¼ | cup | Flour |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Oil |
| ¼ | cup | Water |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Poultry seasoning |
| ½ | cup | Soy milk or water (filling tastes much richer with soy milk) |
| 1 | pack | Extra-firm tofu, drained, patted dry and cut into cubes (10.5 oz or 16 oz) |
| Salt to taste | ||
Directions
CRUST
FILLING
From "The Teen's Guide to Going Vegetarian," an upcoming book by Judy Krizmanic.
Crust: Mix together flours and salt. Stir in oil and mix in water.
Chill dough while making filling.
Filling: In a large saucepan, bring vegetable broth to a boil over medium-high heat. Add potatoes, cover and cook 5 minutes. Add carrots, onions, and celery. Cover and cook 3 minutes. Add peas and-or corn and mushrooms. Cover and cook 2 minutes or until tender.
Combine flour, pepper and poultry seasoning. Add soy milk or water and beat together well. Gradually add to vegetable mixture, stirring well. Over medium-high heat, stir constantly for about 3 minutes, or until mixture is thickened and bubbly. Remove from heat, stir in tofu, and salt to taste.
To assemble: Heat oven to 350'F. Roll out dough to fit over the top of a 9" square casserole dish. Spoon tofu-vegetable mixture into casserole dish and cover with crust, cutting off any extra dough and folding over and pinching edges to seal. Cut 4 or 5 slits on top.
Bake for about 40 minutes, or until crust is done.
Nutritional analysis per serving: 342½ calories; 11⅒ grams total fat (1⅕ grams saturated fat); 12.9 grams protein; 46.3 grams carbohydrates; 0 milligrams cholesterol; 265½ milligrams sodium.