Tofu pot pie
Yield: 6 Servings MMM
Ingredients:
- 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 MMMMM--------------------------FILLING-------------------------------
- 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
Instructions:
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
Krizmanic.
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.
