Tofu pot pie

6 servings

Ingredients

Quantity Ingredient
¾ cup Barley flour or unbleached white flour
½ cup Whole wheat flour or whole wheat pastry flour
2½ cup Vegetable broth
3 cups Diced potatoes
1 cup Finely chopped carrot
½ cup Chopped onion
1 cup Frozen green peas, corn kernels, or chopped celery (or combination of any of these equaling 1 cup)
½ cup Chopped mushrooms (opt)
¼ cup Flour
½ teaspoon Salt
3 tablespoons Oil
¼ cup Water
¼ teaspoon Pepper
½ teaspoon Poultry seasoning
½ cup Soy milk or water (filling tastes much richer with soy milk)
1 pack Extra-firm tofu, drained, patted dry and cut into cubes (10.5 oz or 16 oz)
Salt to taste

Directions

CRUST

FILLING

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: 342½ calories; 11⅒ grams total fat (1⅕ grams saturated fat); 12.9 grams protein; 46.3 grams carbohydrates; 0 milligrams cholesterol; 265½ milligrams sodium.

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