Tofu Pot Pie

This recipe is somewhat labor intensive, but the result is sooo yummy. When I was growing up, my mom would occasionally serve Swanson’s frozen mini pot pies for dinner, and we would have our choice of beef or chicken. I always loved the chicken best, and this recipe replicates my memory of it. It just makes me feel all warm and homey. The crust is from a different recipe of Louise’s that I have always loved but could never find quite the right filling for. When I put these two together it was like a match made in heaven.

Step one: Prepare the potatoes. You will need:

3c potatoes, cubed

Boil until just tender, then remove half and set aside.

Let the remaining potatoes cook a few minutes more until soft. Drain and mash.

Step two: Prepare the crust. You will need:

1T oil
1t salt
3c flour
1t baking powder
1/2c cold water
Beat together the mashed potatoes, oil and salt.

Add the flour and baking powder.

Mix well, then mix in the water.

Knead to a smooth dough (it will be very hard and stiff), cover, then let rest while you prepare the other ingredients, at least 30 min.

Step three: Prepare the filling:

1 med onion, chopped
1 clove garlic, minced
1/2t salt
1lb tofu, frozen, thawed, and cut into cubes
1 1/2c frozen mixed vegetables

Saute the onion, garlic, and salt until the onions are soft.

Combine onion mixture, tofu, vegetables, and reserved potatoes in a 2-quart casserole.

Step four: Prepare the gravy. You will need:

3T oil
3T whole wheat flour
3T nutritional yeast
1 1/2c water
1 12c soymilk
1t salt
1t sage
1/2t thyme
1/2t garlic powder
1/2t black pepper
1/2t paprika

Combine the first three ingredients and let bubble for a few minutes over low heat.

Add remaining ingredients and whisk until boiling and thickened.

Pour over the vegetable-tofu mixture in the casserole dish.

Step five: Complete the crust.

Roll out reserved pie crust. By now it should be soft and easy to work with.

Cover the casserole dish, tucking up (rather than cutting off!) any ends that flow over the dish.

Bake at 350 for 30-40 minutes or until the crust is just beginning to turn brown.

Let rest 10-15 minutes before serving.

Enjoy!

adapted from Tofu Cookery by Louise Hagler