The best delicious Tofu Pot Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tofu Pot Pie recipe today!
Hello my friends, this Tofu Pot Pie recipe will not disappoint, I promise! Made with simple ingredients, our Tofu Pot Pie is amazingly delicious, and addictive, everyone will be asking for more Tofu Pot Pie.
What Makes This Tofu Pot Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tofu Pot Pie.
Ready to make this Tofu Pot Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-CRUST-
3/4 c Barley flour or unbleached
-white flour
1/2 c Whole wheat flour or whole
-wheat pastry flour
1/2 ts Salt
3 tb Oil
1/4 c Water
FILLING
2 1/2 c Vegetable broth
3 c Diced potatoes
1 c Finely chopped carrot
1/2 c Chopped onion
1 c Frozen green peas, corn
-kernels, or chopped celery
-(or combination of any of
-these equaling 1 cup)
1/2 c Chopped mushrooms (opt)
1/4 c Flour
1/4 ts Pepper
1/2 ts Poultry seasoning
1/2 c Soy milk or water (filling
-tastes much richer with
-soy milk)
1 pk Extra-firm tofu, drained,
-patted dry and cut into
-cubes (10.5 oz or 16 oz)
Salt to taste
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: 342.5 calories; 11.1 grams total
fat (1.2 grams saturated fat); 12.9 grams protein; 46.3 grams
carbohydrates; 0 milligrams cholesterol; 265.5 milligrams sodium.
Yields
6 Servings
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