Priscilla's Tofu Pot Pie
Submitted by Stacerooh
Vegetarian tofu pot pie with crispy seasoned tofu, mushroom gravy, peas, and carrots in a whole wheat crust with wheat germ. Homemade from filling to flaky crust.
YIELD
10 servingsPREP
40 minCOOK
1 hrsREADY
1 hrsThis vegetarian pot pie replaces chicken with something better than you’d expect: flour-coated tofu cubes sauteed until golden and crisp. That crunchy coating holds up through the baking, giving every bite a texture that soft tofu can’t deliver.
The mushroom gravy is where this recipe really earns its keep. Four cups of sliced mushrooms sauteed in margarine, then thickened with whole wheat flour, sage, thyme, and paprika. It tastes like the kind of gravy you’d pour over a holiday roast. Half goes into the filling with the tofu and vegetables, and the rest gets poured over the top before the crust goes on. Use any extra as a serving sauce on the side.
The whole wheat pastry crust with wheat germ has a nutty, hearty flavor that matches the savory filling. It won’t be as flaky as an all-butter white flour crust, but that’s not the point. It’s sturdier and more flavorful, which is exactly what a heavy pot pie needs.
The two-temperature bake starts hot to set and puff the crust, then drops to finish cooking the filling through without burning the edges.
Chef Tips
- Press the tofu before cubing. Wrap it in paper towels with a heavy plate on top for 20 minutes to squeeze out excess water. Drier tofu gets crispier.
- Cut slits in the top crust before baking. Steam needs to escape or the crust gets soggy from the inside out.
- Don’t overwork the crust dough. Stir just enough to form a ball. Overworking develops gluten and makes whole wheat dough tough.
- If you have extra filling, save it. It reheats as a great stew on its own.
Variations
- Vegan version: This is already nearly vegan. Just confirm your margarine is plant-based and you’re set.
- Biscuit topping: Skip the bottom crust and top with drop biscuits instead for a quicker, lighter pot pie.
Ingredients
Directions
Cut the tofu into ½ inch cubes.
Mix the flour, salt, pepper and garlic powder.
Add the tofu cubes and toss until coated. Sauté 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, until the carrots are just tender.
Remove from heat and stir.
Melt margerine in a large saucepan, then add the sliced mushrooms.
Cover pan and sauté over medium heat until mushrooms are soft.
Stir in flour and seasonings and cook over low heat 2 to 3 minutes.
Whisk in water and simmer, uncovered, until 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 until 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.
Reserve any mixture that doesn’t fit to eat later.
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.
Bake in a preheated 400℉ (200℃) oven for 20 minutes.
Reduce heat to 350, and bake an additional 20 to 30 minutes, until 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.
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