Tofu Pot Pie w/ Homemade Crust
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 438.4
- Total Fat: 31.4 g
- Cholesterol: 20.5 mg
- Sodium: 153.0 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 4.2 g
- Protein: 14.3 g
View full nutritional breakdown of Tofu Pot Pie w/ Homemade Crust calories by ingredient
Introduction
This is my mom's recipe, altered to make it meatless. For the meat variety use turkey broth and cubed turkey rather than veggie broth and cubed tofu This is my mom's recipe, altered to make it meatless. For the meat variety use turkey broth and cubed turkey rather than veggie broth and cubed tofuNumber of Servings: 8
Ingredients
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Pie Crust:
2 cups all-purpose unbleached flour
1/8 tsp salt
1 cup shortening (I use Crisco)
1/3 cup COLD water
Pie filling:
2 TBS butter
2 TBS flour
1/4 Cup Chopped Onion
1 Cup veggie broth
1/2 Cup Milk (nonfat)
1 cup steamed peas
1 cup steamed carrots
1 cup steamed corn
2 cups cubed firm tofu
1/8 tsp sage
1/8 tsp thyme
1/8 tsp black pepper
Directions
Pie Crust:
Cut shortening into flour/salt mixture until crumbly
Add 1/3 cup cold water (I put it in the freezer while I cut the shortening into the flour mix) and use a fork to mash together until it forms a solid dough ball. Divide in half and roll out for pie crust (bottom and top)
Pie Filling:
Melt butter and saute onion and seasonings together
Add flour, milk, and broth and stir until it comes to a boil
Add veggies (already steamed) and tofu (cubed)
Mix together and pour into pie crust. Add top crust, press edges with a fork to seal bottom and top crusts and remove excess around the edges, and poke holes in the top to allow steam to escape.
Cover edges with foil and bake at 425 for 20 minutes. Remove foil and continue baking until golden brown - another 10-20 minutes.
Serving Size: Makes 8 Servings in a 10" pie pan
Number of Servings: 8
Recipe submitted by SparkPeople user RAINBOWCHARMER.
Cut shortening into flour/salt mixture until crumbly
Add 1/3 cup cold water (I put it in the freezer while I cut the shortening into the flour mix) and use a fork to mash together until it forms a solid dough ball. Divide in half and roll out for pie crust (bottom and top)
Pie Filling:
Melt butter and saute onion and seasonings together
Add flour, milk, and broth and stir until it comes to a boil
Add veggies (already steamed) and tofu (cubed)
Mix together and pour into pie crust. Add top crust, press edges with a fork to seal bottom and top crusts and remove excess around the edges, and poke holes in the top to allow steam to escape.
Cover edges with foil and bake at 425 for 20 minutes. Remove foil and continue baking until golden brown - another 10-20 minutes.
Serving Size: Makes 8 Servings in a 10" pie pan
Number of Servings: 8
Recipe submitted by SparkPeople user RAINBOWCHARMER.
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