Tofu Pot Pie

Name: Tofu Pot Pie
Ingredients: 1 1/2 lb Firm tofu, drained and patted dry; 1/4 cup Flour; 1 tsp Salt; 1/2 tsp Black pepper; 1/2 tsp Garlic powder; 2 Tbsp Oil; 1 1/2 cups Onion, chopped.; 1 cup Carrots, sliced; 1 cup Celery, sliced; 2 Tbsp Water; 1 cup Peas, fresh or frozen; 3 Tbsp 3 tbs margarine (non-hydrogenated); 4 cups Mushrooms, sliced; 1/4 cup Whole wheat flour; 1 tsp Salt; 1 tsp Sage; 1 tsp Garlic powder; 1/2 tsp Thyme; 1/2 tsp Paprika; 1/4 tsp Black pepper; 2 - 3 cups Water; 1 1/2 cups Whole wheat pastry flour; 1/2 cup Wheat germ; 1/2 tsp Salt; 1/2 cup Margarine (non-hydrogenated); 6 Tbsp Cold water

September 22, 2000 Other Contributors

About

This recipe is a bit of work . . .but if you love pot pies and want one that’s completely plant-based with a whole wheat crust . . . then it’s worth a try. Makes one 10” pie.

“A great recipe! I plan on making it again.”

Stephanie L. – Chef / Tester

AleksandraN photo / Shutterstock.com

Filling

Firm tofu, drained and patted dry		1 1/2 lb
Flour		1/4 cup
Salt		1 tsp
Black pepper		1/2 tsp
Garlic powder		1/2 tsp
Oil		2 Tbsp
Onion, chopped.		1 1/2 cups
Carrots, sliced		1 cup
Celery, sliced		1 cup
Water		2 Tbsp
Peas, fresh or frozen		1 cup

Charles Rondeau photo / Public Domain Pictures

Gravy

3 tbs margarine (non-hydrogenated)		3 Tbsp
Mushrooms, sliced		4 cups
Whole wheat flour		1/4 cup
Salt		1 tsp
Sage		1 tsp
Garlic powder		1 tsp
Thyme		1/2 tsp
Paprika		1/2 tsp
Black pepper		1/4 tsp
Water		2 - 3 cups

irene_k photo / Shutterstock.com

Crust

Whole wheat pastry flour		1 1/2 cups
Wheat germ		1/2 cup
Salt		1/2 tsp
Margarine (non-hydrogenated)		1/2 cup
Cold water		6 Tbsp

Directions

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 for two to three 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.

ASSEMBLY:

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 four to six slits (about one inch long each) 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.