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.
Yield
8 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| ¾ | cup |
barley flour
or unbleached white flour |
* |
| ½ | cup |
whole-wheat flour
or whole wheat pastry flour |
|
| ½ | teaspoon |
salt
|
|
| 4 | tablespoons |
vegetable oil
|
|
| ⅓ | cup |
water
|
|
| Filling | |||
| 2 ½ | cups |
vegetable stock
|
|
| 3 | cups |
potatoes
diced |
|
| 1 | cup |
carrots
finely chopped |
|
| ½ | cup |
onions
chopped |
|
| 4 | cups |
broccoli florets
fresh or frozen |
|
| ½ | cup |
mushrooms
chopped |
*
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
poultry seasoning
|
|
| ½ | cup |
vegetable stock
or water |
|
| 10.5 | ounces |
tofu
extra-firm, drained, patted dry and cut into cubes |
|
|
salt
to taste |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 177 | ml |
barley flour
or unbleached white flour |
* |
| 118 | ml |
whole-wheat flour
or whole wheat pastry flour |
|
| 2.5 | ml |
salt
|
|
| 6E+1 | ml |
vegetable oil
|
|
| 79 | ml |
water
|
|
| Filling | |||
| 591 | ml |
vegetable stock
|
|
| 7.1E+2 | ml |
potatoes
diced |
|
| 237 | ml |
carrots
finely chopped |
|
| 118 | ml |
onions
chopped |
|
| 946 | ml |
broccoli florets
fresh or frozen |
|
| 118 | ml |
mushrooms
chopped |
*
|
| 59 | ml |
all-purpose flour
|
|
| 1.3 | ml |
black pepper
|
|
| 2.5 | ml |
poultry seasoning
|
|
| 118 | ml |
vegetable stock
or water |
|
| 303.5 | ml/g |
tofu
extra-firm, drained, patted dry and cut into cubes |
|
| 1 | x |
salt
to taste |
*
|
Directions
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.
