Tofu Pot Pie Recipes

BEST TOFU POT PIE

Steps:

• Golden Gravy:.
• Toast Flour in a large pan over medium low heat until it smells and looks toasted. Remember to stir frequently.
• Stir in yeast and oil. Cook for a few minutes while stirring until bubbly.
• Add water and soy sauce, whisking until mixture thickens.
• Season with salt and pepper to taste.
• Can be made ahead and stored in refrigerator.
• Filling:.
• Combine: flour, yeast, salt, garlic powder in a small bowl.
• Cut Tofu in 1/2" cubes.
• Toss tofu in flour mixture to coat.
• Heat a skillet with oil and saute tofu until lightly browned.
• can be made 1-3 days ahead and stored in refrigerator.
• Heat skillet w/ 2 T. oil cook onions until soft, add celery, tofu, and other vegetables of your choosing.
• Combine with Golden Gravy.
• Place filling in pastry shell and cover with pastry shell.
• Crimp edges of the two shells together and puncture the top crust to allow steam to escape.
• Bake at 375 degrees for 30 to 40 minutes until top is lightly browned.

VEGETABLE POTPIE

Steps:

• Preheat oven to 375°. In a large microwave-safe bowl, combine frozen mixed vegetables, potato, cauliflower and water. Cover and microwave on high for 8-10 minutes or until potato is almost tender; drain. Cut tofu into 1/2-in. cubes; pat dry with paper towels. In a large bowl, combine cornstarch and onion salt. Add tofu and toss to coat. In a large skillet, heat oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, whisk eggs, soup, milk, thyme, pepper and salt until combined. Stir in vegetable mixture and tofu. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake on a lower oven rack until crust is golden brown and filling is bubbly, 45-50 minutes. Let stand for 15 minutes before cutting.

VEGETABLE-TOFU POT PIE

Steps:

• First, saute the onion in vegetable oil or solid spread in a large pot until the onion turns translucent. Dissolve the bouillon cubes in about 8-10 ounces of hot water, and add potatoes and bouillon mixture to pot, cooking on medium heat and stirring frequently. After 5 minutes, add the tofu, the rest of the vegetables, the bay leaves, and garlic, and cover. Cook for 20-30 minutes, until the potatoes are cooked through and the mixture is not too liquidy. If there is an excess of watery broth, leave the lid off for a while so some cooks off, or add a little flour to make it thicker. If there is no liquid and it seems dry, add a little more broth or water. Remove the bay leaves. When mixture is done, spoon it into the pie crust, and bake (open top) for 30 minutes at 350 degrees. Make sure the crust does not burn.

TOFU POT PIE

Steps:

• Cook potato and carrot in a pot of boiling salted water until tender, about 10 minutes, drain, rinse and set aside.
• Put stock and tamari in a small saucepan and bring to a boil over medium-high heat, reduce to low and whisk in the cornstarch-water mixture, simmer 2-3 minutes, stirring until thickened, remove from heat and set aside.
• Heat the olive oil in a medium-size skillet over medium heat.
• Add the onion, cover and cook until softened, about 5 minutes.
• Add the onion to the potatoes and carrots and mix in the tofu, corn and peas.
• Preheat oven to 350°F.
• For the crust, incorporate the salt into the flour, add the corn oil and with 2 butter knives cut the oil into the flour until crumbly and well incorporated.
• Add the water and mix until it forms a ball. (if it's too crumbly, add water by the tablespoonful until it comes together. different climates affect flour differently.).
• Divide the crust in two and on a lightly floured surface, roll out each ball until it is slightly larger than a 2-quart casserole dish.
• Place one half into the casserole dish, and put the vegetables on top.
• Place the second crust over the vegetables and crimp the edges.
• Bake until the filling is hot and bubbly and the crust is browned, about 45 minutes.
• Let rest for 5 minutes before serving.
• p.s. someone asked a question whether to use silken or waterpacked. waterpacked/chinese-style is ideal, but it may still work if all you have is silken. or go ahead and omit the tofu altogether. it's an adaptable recipe.