Tofu Pot Pie Recipe

Name: Tofu Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup barley flour or unbleached white flour; 1/2 cup whole wheat flour or whole wheat pastry flour; 1/2 teaspoon salt; 4 tablespoons vegetable oil; ⅓ cup water; 2 1/2 cups vegetable stock; 3 cups potatoes diced; 1 cup carrots finely chopped; 1/2 cup onions chopped; 4 cups broccoli florets fresh or frozen; 1/2 cup mushrooms chopped; 1/4 cup flour, all-purpose; 1/4 teaspoon black pepper; 1/2 teaspoon poultry seasoning; 1/2 cup stock or water; 10.5 ounces tofu extra-firm, drained, patted dry and cut into cubes; 1 x salt to taste

Servings: persons

3/4 cup barley flour or unbleached white flour
1/2 cup whole wheat flour or whole wheat pastry flour
1/2 teaspoon salt
4 tablespoons vegetable oil
⅓ cup water
2 1/2 cups vegetable stock
3 cups potatoes diced
1 cup carrots finely chopped
1/2 cup onions chopped
4 cups broccoli florets fresh or frozen
1/2 cup mushrooms chopped
1/4 cup flour, all-purpose
1/4 teaspoon black pepper
1/2 teaspoon poultry seasoning
1/2 cup stock or water
10.5 ounces tofu extra-firm, drained, patted dry and cut into cubes
1 x salt to taste

1
Crust: Mix together flours and salt.
2
Stir in oil and mix in water.
3
Chill dough while making filling.
4
Filling: In a large saucepan, bring vegetable broth to a boil over medium-high heat.
5
Add potatoes, cover and cook 5 minutes.
6
Add carrots and onions.
7
Cover and cook 3 minutes.
8
Add broccoli and mushrooms.
9
Cover and cook 2 minutes or until tender.
10
Combine flour, pepper and poultry seasoning.
11
Add soy milk or water and beat together well.
12
Gradually add to vegetable mixture, stirring well.
13
Over medium-high heat, stir constantly for about 3 minutes, or until mixture is thickened and bubbly.
14
Remove from heat, stir in tofu, and salt to taste.
15
To assemble: Heat oven to 350F (180C).
16
Roll out dough to fit over the top of a 9 inch square casserole dish.
17
Spoon tofu-vegetable mixture into casserole dish and cover with crust, cutting off any extra dough and folding over and pinching edges to seal.
18
Cut 4 or 5 slits on top.
19
Bake for about 40 minutes, or until crust is done.
20
Let cool for a few minutes and serve warm.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup barley flour or unbleached white flour, 1/2 cup whole wheat flour or whole wheat pastry flour, 1/2 teaspoon salt, 4 tablespoons vegetable oil, and more.

Yes, Tofu Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tofu Pot Pie

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