Tofu Pot Pie
From The Whole Soy Cookbook.- Ingredients:
- 1 cup vegetable stock
- 4 large carrots, peeled and diced
- 1 cup soy milk
- 1 teaspoon poultry seasoning
- 1/2 teaspoon white pepper
- 2 medium russet potatoes, peeled and diced
- 1/4 teaspoon salt
- 2 cups pearl onions, blanched and peeled
- 2 cups frozen peas
- 1 pound tofu (firm), cubed
- 4 ready-made crusts or pie crust for 2 (8 inch) double-crust pies
Preheat oven to 375 degrees.
In a large saucepan, combine the stock, soy milk, poultry seasoning, and pepper and bring to a boil. Add the carrots, potatoes, and salt and bring to a second boil. Reduce the heat and simmer for 5 minutes. Add the onions, peas, and tofu and simmer, covered, another 5 minutes.
Line two 8-inch pie dishes with a pie crust each. Pour the vegetable-tofu mixture into the shells and top with the remaining 2 pie crusts. Crimp the edges decoratively and cut 3 slashes in the top of each pie.
Bake for 30 minutes, or until lightly browned. Serve immediately. (Freeze one pie, tightly wrapped, for future use, if desired.)
Servings: 12