Tofu Potpie

Recipe By : Judy Krizmanic (A teens guide to going vegetarian) adapted
Serving Size : 6 Preparation Time :1:30
Categories : Main Dishes Family Approved

Amount Measure Ingredient — Preparation Method
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CRUST
3/4 cup flour — or barley flour
1/2 cup flour, whole-grain wheat — or ww pastry flour
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup water
FILLING
2 1/2 cups vegetable broth
3 cups potato — diced
1 cup carrots — diced
1/2 cup onion — chopped
1 cup green peas, frozen — or other frozen veg
1/2 cup mushrooms — chopped (optional)
1/4 cup flour
1/4 teaspoon pepper
1/2 teaspoon poultry seasoning
1/2 cup skim milk
16 ounces tofu, firm — cubed
salt

FILLING
In a large saucepan, bring vegetable broth to a boil over medium-high heat.
Add potatoes, cover, and cook 5 minutes. Add carrot, onion, and celery (if
using for or with peas). Cover and cook 3 minutes. Add peas (and/or other
vegs) and mushrooms (if using).
Cover and cook 2 minutes or until vegs are tender.
In a small bowl, combine flour, pepper and poultry seasoning. Add skim milk
(or soy milk or water) and beat together well. Gradually add to the vegetable
mixture, stirring well. Over medium-high heat, stir constantly for about 3
minutes, or until mixture is thickened and bubbly. Remove from heat and stir
in tofu cubes. Add salt to taste.

To assemble.
Heat oven to 350 degreesF. Spoon tofu-vegetable mixture into 2 quart square
casserole. Make dumplings out of crust mixture.
Bake 40 minutes or until crust is done. Let stand 10 minutes before serving.

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