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Tofu Pot Pie

meal-of-the-week

Tofu Pot Pie

Prep time: 10 minutes

Cook time: 1 hour

Serves 8


  • 1 (8 oz) package Nasoya® Organic Teriyaki TofuBaked, cut into cubes
  • 1⁄4 cup I Can’t Believe It’s Not Butter – Sticks
  • 5 tbsp flour
  • 1 cup low sodium vegetable broth
  • 1 cup low fat milk (1%)
  • 1⁄2 tsp salt
  • 1⁄4 tsp pepper
  • 1⁄4 tsp ground sage or no-salt-added poultry seasoning
  • 3 cups frozen (thawed) stir-fry vegetables
  • 1 sheet frozen (thawed) puff pastry
  1. Heat oven to 400°F. Spray 8-inch square baking dish with nonstick spray.
  2. In 2-quart saucepan, melt butter over medium heat. Add flour, salt, pepper and sage or poultry seasoning. Stir over medium heat about 1 minute. Gradually whisk in broth and milk. Heat to boiling, stirring constantly, until thickened and bubbly. Stir in tofu and vegetables. Spoon mixture into baking dish.
  3. On lightly floured surface, unfold puff pastry. Roll gently into 10-inch square. Cut small slits in top of pastry. Carefully transfer crust to top of pie. Loosely crimp edge.
  4. Bake 30 to 35 minutes or until crust is golden brown and puffed. Let stand 5 minutes before serving.

Per serving: Calories 410; Total Fat 27 g; Saturated Fat 4 g; Cholesterol 20 mg; Sodium 598 mg; Carbohydrate 32 g; Dietary Fiber 1 g, Sugars 5 g; Protein 12 g

Make it a Meal: Serve with a salad of leafy greens, orange segments, sliced red onion and olive oil vinaigrette.

*Recipe brought to you by Nasoya

Culinary Talking Points:

Tofu is a soybean curd that has been fabricated and pressed into cakes of varying textures (soft, firm and silken). Soy is considered a complete protein and contains all the essential amino acids that a body needs.

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