Tofu Pot Pie
A delicious and tasty pot pie is made with lots of vegetables and tofu that are simmered in the broth. The cracker-like crust adds some great texture and extra deliciousness.
or unbleached white flour
or whole wheat pastry flour
fresh or frozen
extra-firm, drained, patted dry and cut into cubes
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 and onions.
Cover and cook 3 minutes.
Add broccoli 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℉ (180℃).
Roll out dough to fit over the top of a 9 inch 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.
Let cool for a few minutes and serve warm.