Priscilla's tofu pot pie:
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Priscilla's tofu pot pie:
  Tofu    Pie    Vegetarian  
Last updated 6/12/2012 1:19:08 AM. Recipe ID 50325. Report a problem with this recipe.
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      Title: Priscilla's tofu pot pie:
 Categories: Main dish, Vegetarian
      Yield: 10 Servings
 
MMMMM--------------------------FILLING-------------------------------
  1 1/2 lb Firm tofu
    1/4 c  Flour
      1 ts 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

MMMMM---------------------------GRAVY--------------------------------
      3 tb Margerine
      4 c  Mushrooms, sliced
    1/4 c  Whole wheat flour
      1 ts Salt
      1 ts Sage
      1 ts Garlic powder
    1/2 ts Thyme
    1/2 ts Paprika
    1/4 ts Black pepper
      2    -TO:
      3 c  -Water

MMMMM---------------------------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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Recipe ID 50325 (Apr 03, 2005)

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