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Tofu Pot Pie

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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 servings

Prep

20 min

Cook

40 min

Ready

60 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Crust
¾ cup barley flour
or unbleached white flour
*
½ cup whole-wheat flour
or whole wheat pastry flour
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½ teaspoon salt
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4 tablespoons vegetable oil
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cup water
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Filling
2 ½ cups vegetable stock
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3 cups potatoes
diced
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1 cup carrots
finely chopped
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½ cup onions
chopped
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4 cups broccoli florets
fresh or frozen
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½ cup mushrooms
chopped
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¼ cup all-purpose flour
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¼ teaspoon black pepper
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½ teaspoon poultry seasoning
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½ cup vegetable stock
or water
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10.5 ounces tofu
extra-firm, drained, patted dry and cut into cubes
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salt
to taste
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Ingredients

Amount Measure Ingredient Features
Crust
177 ml barley flour
or unbleached white flour
*
118 ml whole-wheat flour
or whole wheat pastry flour
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2.5 ml salt
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6E+1 ml vegetable oil
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79 ml water
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Filling
591 ml vegetable stock
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7.1E+2 ml potatoes
diced
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237 ml carrots
finely chopped
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118 ml onions
chopped
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946 ml broccoli florets
fresh or frozen
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118 ml mushrooms
chopped
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59 ml all-purpose flour
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1.3 ml black pepper
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2.5 ml poultry seasoning
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118 ml vegetable stock
or water
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303.5 ml/g tofu
extra-firm, drained, patted dry and cut into cubes
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1 x salt
to taste
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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.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

I made that a couple weeks ago and there wasn't enough crust for the bottom neverless the top

happyzhangbo

Just made this recipe yesterday, you don't have to put any crust at the bottom, the crust only covers the top.

 

 

Nutrition Facts

Serving Size 228g (8.0 oz)
Amount per Serving
Calories 17345% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 223mg 9%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 11%
Sugars g
Protein 13g
Vitamin A 76% Vitamin C 62%
Calcium 17% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 
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