Tofu Pot Pie Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
CRUST
3/4 cup: Barley flour or unbleached white flour,
1/2 cup: Whole wheat flour or whole wheat pastry flour,
1/2 tsp: Salt,
3 tbsp: Oil,
1/4 cup: Water,
FILLING
2 1/2 cup: Vegetable broth,
3 cup: Diced potatoes,
1 cup: Finely chopped carrot,
1/2 cup: Chopped onion,
1 cup: Frozen green peas, corn kernels, or chopped celery, or combination of any of these equaling 1 cup
1/2 cup: Chopped mushrooms, opt
1/4 cup: Flour,
1/4 tsp: Pepper,
1/2 tsp: Poultry seasoning,
1/2 cup: Soy milk or water, filling tastes much richer with soy milk
1 package: Extra-firm tofu, drained, patted dry and cut into cubes, 10.5 oz or 16 oz
Salt to taste,
Directions:
From "The Teens 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 350F. 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.
Source from luhu.jp
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 350F. 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.
Source from luhu.jp