VEGAN - TOFU: Tofu Pot Pie Recipes

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This is the original recipes--or as close to it as I have in my

computer:

 

 

* Exported from MasterCook *

 

Artichoke's Famous Tofu Pot Pie

 

Recipe By : Man, Woman, & Child

Serving Size : 8 Preparation Time :0:00

Categories : American Casserole

Gravies Pies

Supper Tofu

Veggie Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

TOFU

1 pound tofu, firm

3 tablespoons soy sauce

 

VEGETABLES

2 tablespoons oil

1 cup onion -- chopped

1/2 cup celery -- chopped

1/2 cup carrots -- slivered

1/2 cup corn -- frozen

1/2 cup peas -- frozen

 

GRAVY

1 tablespoon corn oil

1/4 cup tahini

1/2 cup nutritional yeast

4 tablespoons soy sauce

1/4 cup flour

2 teaspoons basil

1 teaspoon rosemary

2 teaspoons sage

3 cups vegetable stock or water

 

PASTRY

1 cup whole wheat pastry flour

1 cup unbleached white flour

1/3 cup light oil

1 teaspoon salt

1/2 ice water

 

TOFU: Drain 1 pound firm tofu. Roll in paper towel and let stand for

about an hour. Then cut in 1/2-inch cubes and toss with 2 - 3

tablespoons soy sauce. Spread on oiled baking sheet and brown in 425

degree oven until brown and crispy, about 15 minutes. Set aside.

 

VEGETABLES: Heat skillet and in 2 tablespoons oil, sauté 1 cup chopped

onion and 1/2 cup celery until soft. Add slivered carrots, corn, and

peas. (Add desired amounts--1/2 cup of each is just a guess.) Set

aside and make gravy.

 

GRAVY: In heavy saucepan whisk together 1 tablespoon corn oil, 1/4 cup

tahini, 1/2 cup nutritional yeast, 4 tablespoons soy sauce, and 1/4 cup

flour to form a smooth paste. Add 2 teaspoons basil, 1 teaspoon

rosemary, and 2 teaspoons sage. Simmer for five minutes. Then whisk 3

cups water or vegetable stock into gravy and boil about 10 minutes to

thicken. Pour over vegetables and tofu, stirring gently. Put in 9 x 12

baking dish and top with pastry.

 

PASTRY: Mix dry ingredients. Add oil and water and mix lightly until

dough holds together. Wrap in plastic wrap and refrigerate for 30

minutes, then knead a little and roll out on floured board to cover

baking dish.

 

Bake tofu pot pie at 350 degrees for 30 minutes until crust is golden.

Serve to tofu-why guests and bask in applause.

 

 

 

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NOTES : This recipe is probably slightly modified from the original

version, but I no longer have that book (it was a romance novel <G>), so

I don't really know.

 

 

 

========================================

 

 

This is the recipe as I use it:

 

 

* Exported from MasterCook *

 

TOFU POT PIE MY WAY

 

Recipe By : Deanne - my version of another recipe

Serving Size : 6 Preparation Time :0:00

Categories : American Casserole

Gravies Pies

Supper Tofu

Veggie Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound tofu, extra firm

3 tablespoons soy sauce

VEGETABLES

1 medium onion -- chopped fine

4 stalks celery -- chopped fine

5 medium carrots -- diced small

1 cup corn, frozen

1 cup peas, frozen

GRAVY

1 cup flour, unbleached white

2/3 cup nutritional yeast flakes

1 1/8 quarts vegetable broth

2 tablespoons soy sauce

1/2 teaspoon sage

PASTRY

1 cup flour, whole wheat pastry

1 cup flour, unbleached white

1/3 cup oil, light

1 teaspoon salt

1/2 cup ice water

 

PASTRY: Make the pastry dough first and refrigerate while you are

preparing the rest of the ingredients. Mix dry ingredients. Add oil

and water and mix lightly until dough holds together. Wrap in plastic

wrap and refrigerate for 30 minutes. THen knead a little and roll out

on floured surface to cover baking dish.

 

TOFU: Drain tofu. Wrap in a clean kitchen towel or several layers of

white paper towels and let stand for about an hour. THen cut in 1/4 "

cubes (or a little bigger). Toss gently with 3 tablespoons soy sauce.

Let sit for 15 minutes or so. Spray a cookie sheet with Pam. Spread

the tofu on the cookie sheet and brown in 425 degree oven for 15

minutes. Remove from oven. Separate any pieces that have stuck

together. Turn and brown a little longer, if desired.

 

VEGETABLES: Prepare the vegetables while the tofu is browning. Sauté

the onion, celery, and carrots in water until all vegetables are soft.

Ad the peas and corn. Add the tofu when ready.

 

GRAVY: Mix the flour and a bit of water or the vegetable broth into a

paste. Add a bit of the vegetable broth and then the nutritional yeast

flakes. Stir well. Then add the rest of the ingredients and cook over

low heat until the gravy is thickened.

 

THE PIE: Put all the vegetables and tofu into a square or oblong glass

baking dish or a round casserole dish. Pour the gravy over the

vegetable sand stir gently. There should be one cup or so of gravy left

over. Roll out the pastry for the crust. Top the pie. I usually let

the edges of the crust hang over the sides of the baking dish and t hen

cut it off. Sometimes it sinks into the dish, but it still seems okay.

Bake at 350 degrees for 30 minutes or until crust is golden. ( I usually

find that I have to bake it for close to an hour.)

 

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NOTES : This recipe is a sort of conglomeration of lots of different

recipes and ideas from various places. The gravy recipe comes from the

New Farm Vegetarian Cookbook. The original pie recipe comes from a

romance novel, which I think it was called Man, Woman, and Child. I

didn't like the gravy, so I substituted for a recipe that I did like.