Tofu Potpie

Recipe Ingredients

		Crust
3/4 cup	46g / 1.6oz	Flour - or barley flour
1/2 cup	31g / 1.1oz	Flour - whole-grain wheat, or ww pastry flour
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Baking powder
3/4 cup	177ml	Water
		Filling
2 1/2 cups	592ml	Vegetable broth
3 cups	438g / 15oz	Potato - diced
1 cup	110g / 3.9oz	Carrots - diced
1/2 cup	31g / 1.1oz	Onion - chopped
1 cup	237ml	Green peas - frozen, or other frozen veg
1/2 cup	73g / 2.6oz	Mushrooms - chopped (optional)
1/4 cup	15g / 0.5oz	Flour
1/4 teaspoon	1.3ml	Pepper
1/2 teaspoon	2.5ml	Poultry seasoning
1/2 cup	118ml	Skim milk
16 oz	454g	Tofu - firm, cubed
		Salt

Recipe Instructions

FILLING

In a large saucepan, bring vegetable broth to a boil over medium-high heat. Add potatoes, cover, and cook 5 minutes. Add carrot, onion, and celery (if using for or with peas). Cover and cook 3 minutes. Add peas (and/or other vegs) and mushrooms (if using). Cover and cook 2 minutes or until vegs are tender. In a small bowl, combine flour, pepper and poultry seasoning. Add skim milk (or soy milk or water) and beat together well. Gradually add to the vegetable mixture, stirring well. Over medium-high heat, stir constantly for about 3 minutes, or until mixture is thickened and bubbly. Remove from heat and stir in tofu cubes. Add salt to taste.

To assemble

Heat oven to 350F. Spoon tofu-vegetable mixture into 2 quart square casserole. Make dumplings out of crust mixture. Bake 40 minutes or until crust is done. Let stand 10 minutes before serving.

Source:
Judy Krizmanic (A teens guide to going vegetarian) adapted

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