Tofu Pot Pie

Recipe: Tofu Pot Pie


  • ———–CRUST———– 3/4 c Barley flour or unbleached
  • -white flour 1/2 c Whole wheat flour or whole
  • -wheat pastry flour 1/2 t Salt
  • 3 tb Oil
  • 1/4 c Water
  • ———-FILLING———-
  • 2 1/2 c Vegetable broth
  • 3 c Diced potatoes
  • 1 c Finely chopped carrot
  • 1/2 c Chopped onion
  • 1 c Frozen green peas, corn
  • -kernels, or chopped celery -(or combination of any of -these equaling 1 cup) 1/2 c Chopped mushrooms (opt)
  • 1/4 c Flour
  • 1/4 t Pepper
  • 1/2 t Poultry seasoning
  • 1/2 c Soy milk or water (filling
  • -tastes much richer with -soy milk) 1 pk Extra-firm tofu, drained,
  • -patted dry and cut into -cubes (10.5 oz or 16 oz)


  1. 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.
  2. 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.
  3. 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.
  4. Cut 4 or 5 slits on top. Bake for about 40 minutes, or until crust is done. Nutritional analysis per serving: 342.5 calories; 11.1 grams total fat (1.2 grams saturated fat); 12.9 grams protein; 46.3 grams carbohydrates; 0 milligrams cholesterol; 265.5 milligrams sodium.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)