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Tofu Pot Pie

Ingredients & Directions

3/4 c Barley flour or unbleached
-white flour
1/2 c Whole wheat flour or whole
-wheat pastry flour
1/2 ts Salt
3 tb Oil
1/4 c Water

2 1/2 c Vegetable broth
3 c Diced potatoes
1 c Finely chopped carrot
1/2 c Chopped onion
1 c Frozen green peas, corn
-kernels, or chopped celery
-(or combination of any of
-these equaling 1 cup)
1/2 c Chopped mushrooms (opt)
1/4 c Flour
1/4 ts Pepper
1/2 ts Poultry seasoning
1/2 c Soy milk or water (filling
-tastes much richer with
-soy milk)
1 pk Extra-firm tofu, drained,
-patted dry and cut into
-cubes (10.5 oz or 16 oz)
Salt to taste

From “The Teen’s Guide to Going Vegetarian,” an upcoming book by Judy

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,
onions, and celery. Cover and cook 3 minutes. Add peas and-or corn 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’F. Roll out dough to fit over the top
of a 9″ 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.

Nutritional analysis per serving: 342.5 calories; 11.1 grams total fat
(1.2 grams saturated fat); 12.9 grams protein; 46.3 grams
carbohydrates; 0 milligrams cholesterol; 265.5 milligrams sodium.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.

6 Servings

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