Tofu Pot Pie

Tofu Pot pie is a reminder of grandma’s kitchen. This tasty pie covered in mashed potato is great for dinner with a fresh salad and the leftovers make a satisfying lunch.

Preparation time: 30 minutes
Baking time: 30 minutes
Makes one 9 inch pie

Ingredients for mashed potato topping

4 potatoes peeled and cubed
1/8 cup of rice milk
2 tbs of non-hydrogenated margarine
Salt and pepper to taste

Preparation:

1. Steam potatoes for 15 minutes or until soft
2. Mash cooked potatoes in a bowl with the margarine, milk, salt and pepper.
3. Set aside until filling is prepared.

Ingredients for filling:

12 ounces of tofu, pressed to remove excess water
1 frozen whole wheat pie crust
1 celery stalk diced
½ a small onion diced
2 cups of mixed frozen vegetables, rinsed to remove any ice
1 tbs of garbanzo flour
8 ounces of veggie broth
1 tsp of poultry seasoning
Salt and pepper to taste

Preparation:

1. Preheat oven to 350 degrees and bake frozen pie crust for 5 to 7 minutes, remove from oven and set aside
2. Stir fry the tofu, celery, onion, poultry seasoning and frozen vegetables for about 10 minutes.
3. Make a space in the pan and add the garbanzo flour and toast it for 30 seconds, then add the veggie broth and mix all ingredients together, stirring constantly until the gravy thickens. About 1 minute
4. Fill the pie crust will the tofu, veggies and gravy.
5. Spread the mashed potatoes over the pie filling, and score with a fork. If you like, baste the top with a little extra melted margarine.
6. Bake for 30 minutes or until the crust and some of the mash potatoes are browned. Serve piping hot!

Cook’s Note: To press the tofu take a firm block and place it between two cutting boards set on an angle allowing the excess tofu water to drain. Place something heavy on top of the cutting board to help press out the extra water. Allow to drain for 20 minutes.