Tofu-Vegetable Pot Pie
Yield
8 servingsPrep
20 minCook
30 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
apple juice
or white wine |
|
| 1 | cup |
onions
sliced |
|
| 2 | each |
garlic cloves
minced |
|
| 2 | cups |
zucchini
sliced |
|
| 2 | each |
sweet red bell peppers
seeded and chopped |
|
| 2 | each |
green bell peppers
seeded and chopped |
|
| 1 | cup |
carrots
sliced |
|
| 1 | cup |
swiss chard
chopped |
|
| 1 | cup |
corn
frozen |
|
| ½ | cup |
peas, frozen
|
*
|
| 4 | ounces |
tofu
firm, cubed |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | teaspoon |
thyme
|
*
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | x |
biscuit crust
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
apple juice
or white wine |
|
| 237 | ml |
onions
sliced |
|
| 2 | each |
garlic cloves
minced |
|
| 473 | ml |
zucchini
sliced |
|
| 2 | each |
sweet red bell peppers
seeded and chopped |
|
| 2 | each |
green bell peppers
seeded and chopped |
|
| 237 | ml |
carrots
sliced |
|
| 237 | ml |
swiss chard
chopped |
|
| 237 | ml |
corn
frozen |
|
| 118 | ml |
peas, frozen
|
*
|
| 115.6 | ml/g |
tofu
firm, cubed |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2.5 | ml |
thyme
|
*
|
| 1.3 | ml |
cayenne pepper
|
|
| 1 | x |
biscuit crust
|
* |
Directions
Preheat oven to 350℉ (180℃).
Coat an 8-cup casserole dish with vegetable spray.
In a heavy pan over medium-high heat, heat juice or wine until simmering; add onion and garlic.
Cook, stirring, 3 minutes.
Add zucchini, peppers and carrots; cover and cook 5 minutes.
Add chard, corn, peas and tofu; cook, uncovered, 2 minutes.
Remove from heat and season with salt, pepper, thyme and cayenne.
Pour into prepared casserole dish.
Top with Basic Biscuit Crust.
Do not seal edges. Bake 30 to 40 minutes, or until crust is golden brown.
Serves 8.
