Tofu Pot Pie
Yield: 1 Recipe

FILLING

1 1/2 lb Firm tofu, drained and patted dry 1/4 c Flour 1 ts Salt 1/2 ts Black pepper 1/2 ts Garlic powder 2 tb Oil

1 1/2 c Onion; chopped. 1 c Carrots, sliced 1 c Celery, sliced 2 tb Water 1 c Peas, fresh or frozen

GRAVY

3 tb Margarine (non-hydrogenated) 4 c Mushrooms, sliced 1/4 c Whole wheat flour 1 ts Salt 1 ts Sage

1 ts Garlic powder 1/2 ts Thyme 1/2 ts Paprika 1/4 ts Black pepper 2 - 3 c Water

CRUST

1 1/2 c Whole wheat pastry flour 1/2 c Wheat germ 1/2 ts Salt

1/2 c Margarine (non-hydrogenated) 6 tb Cold water

FILLING:

Cut the tofu into 1/2" cubes. Mix the flour, salt, pepper and garlic powder. Add the tofu cubes and toss until coated. Sauté in a large skillet with the 2 tablespoons oil. When tofu is golden and crisp, stir in the chopped onion. Continue cooking 3 minutes, then add the carrots, celery, peas, and water. Cover the pan and cook over medium heat. Stir gently, every minute or so, until the carrots are just tender. Remove from heat.

GRAVY:

Melt margarine in a large saucepan, then add the sliced mushrooms. Cover pan and sauté over medium heat until mushrooms are soft. Stir in flour and seasonings and cook over low heat 2 to 3 minutes. Whisk in water and simmer, uncovered, until thickened - about 10 minutes. Mix half the gravy into the tofu and vegetables. Set remainder aside.

CRUST:

Combine flour, wheat germ, and salt and stir to mix. Cut in margarine until mixture resembles coarse cornmeal. Add cold water all at once and stir just enough to form dough into a ball. Divide in half and roll first half out on a floured surface. Place in a 10-inch pie plate. Roll out remaining half of dough and set aside.

Spread tofu and vegetable mixture into the dough-lined dish. Pour remaining gravy over top and cover with top crust (if you find there is too much gravy, reserve some to serve on the side). Fold edges of top and bottom crusts together and pinch to form edge. Cut 4 to 6 1-inch slits in top crust to allow steam to escape. Bake in a preheated 400 degree oven for 20 minutes. Reduce heat to 350, and bake an additional 20 to 30 minutes, until
crust is nicely browned.

"A great recipe! I plan on making it again."

Stephanie Levesque, Tester

Fall 2000 Vegetarian Page
www.recipenet.org

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Last modified: April 09, 2002