Tofu Potpie Recipe

Tofu Potpie Recipe

Ingredients

• Serving Size : 6
• crust:
• 3/4 cup flour – or barley flour
• 1/2 cup flour, whole-grain wheat – or pastry flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 3/4 cup water
• filling
• 2 1/2 cups vegetable broth
• 3 cups potato – diced
• 1 cup carrots – diced
• 1/2 cup onion – chopped
• 1 cup green peas, frozen – or other frozen veg
• 1/2 cup mushrooms – chopped (optional)
• 1/4 cup flour
• 1/4 teaspoon pepper
• 1/2 teaspoon poultry seasoning
• 1/2 cup skim milk
• 16 ounces tofu, firm – cubed
• salt

Method

1. FILLING In a large saucepan, bring vegetable broth to a boil over medium-high heat.
2. Add potatoes, cover, and cook 5 minutes.
3. Add carrot, onion, and celery (if using for or with peas).
4. Cover and cook 3 minutes.
5. Add peas (and/or other vegs) and mushrooms (if using).
6. Cover and cook 2 minutes or until vegs are tender.
7. In a small bowl, combine flour, pepper and poultry seasoning.
8. Add skim milk (or soy milk or water) and beat together well.
9. Gradually add to the vegetable mixture, stirring well.
10. Over medium-high heat, stir constantly for about 3 minutes, or until mixture is thickened and bubbly.
11. Remove from heat and stir in tofu cubes.
12. Add salt to taste.
13. To assemble.
14. Heat oven to 350 Degrees F
15. Spoon tofu-vegetable mixture into 2 quart square casserole.
16. Make dumplings out of crust mixture.
17. Bake 40 minutes or until crust is done.
18. Let stand 10 minutes before serving.

Full List of Tofu Recipes
Full List of Potato Recipes

Aubergines:
To make the green curry paste, grind all the ingredients together in a pestle and mortar until you have a paste. Store in the refrigerator in a screw top jar for up to 2 Continue Reading →