Priscilla's Tofu Pot Pie:

* Exported from MasterCook *

PRISCILLA'S TOFU POT PIE:

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FILLING-----
1 1/2 lb Firm tofu
1/4 c Flour
1 t Salt
1/2 ts Black pepper
1/2 ts Garlic powder
2 tb Oil
1 1/2 c Onion -- chopped.
1 c Carrots, sliced
1 c Celery, sliced
2 tb -Water
1 c Peas, fresh or frozen
-----GRAVY-----
3 tb Margerine
4 c Mushrooms, sliced
1/4 c Whole wheat flour
1 t Salt
1 t Sage
1 t Garlic powder
1/2 ts Thyme
1/2 ts Paprika
1/4 ts Black pepper
2 -TO:
3 c -Water
-----CRUST-----
1 1/2 c Whole wheat pastry flour
1/2 c Wheat germ
1/2 ts Salt
1/2 c Margerine
6 tb -Cold water

Cut the tofu into 1/2" cubes. Mix the flour, salt,
pepper and garlic powder. Add the tofu cubes and toss
till coated. Saute in a large skillet with the 2
tablespoons oil. When tofu is golden and crisp, stir
in the chopped onion. Continue cooking 3 minutes,
then add the carrots, celery, peas, and water. Cover
the pan and cook over medium heat. Stir gently, every
minute or so, till the carrots are just tender. Remove
from heat and stir in:

Melt margerine in a large saucepan, then add the
sliced mushrooms. Cover pan and saute over medium heat
till mushrooms are soft. Stir in flour and seasonings
and cook over low heat 2 to 3 minutes. Whisk in water
and simmer, uncovered, till gravy is thickened - about
10 minutes. Mix half the gravy into the tofu and
vegetables. Set remainder aside.

For CRUST: Combine flour, wheat germ, and salt and
stir to mix. Cut in margerine till mixture resembles
coarse cornmeal. Add cold water all at once and stir
just enough to form dough into a ball. Divide in half
and roll first half out on a floured surface. Place
in a 10-inch pie plate. Roll out remaining half of
dough and set aside.

Spread tofu and vegetable mixture into the dough-lined
dish (this was too much for my 9 inch casserole dish.
Since it didn't fit, I reserved something like 1 1/2
to 2 cups as a topping for when it was cooked, as a
sortof makeshift gravy. Using a larger pan would
probably work as well, if not better).. Pour
remaining gravy over top and cover with top crust.
Fold edges of top and bottom crusts together and pinch
to form edge. Cut 4 to 6 1-inch slits in top crust to
allow steam to escape (my method is to just flatten
pieces of dough and place over pie. Where the pieces
overlap there is usually a gap of some sort for steam
and juices to bubble through). Bake in a preheated 400
degree oven for 20 minutes. Reduce heat to 350, and
bake an additional 20 to 30 minutes, till crust is
nicely browned.

Hints: If there is way too much gravy for you to fit
in your casserole pan, leave out the excess and serve
over individual pieces as you serve it.

(serves 8 to 10)

This is from Karen Davis' cookbook A Poultryless
"Poultry" Potpourri, from United Poultry Concerns
(contact Karen Davis at (301) 948-2406).

From: tara@starburst.umd.edu (Tara McDermott)



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