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.