Tofu Pot Pie
Tofu Pot Pie
Prep time: 10 minutes
Cook time: 1 hour
- 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
- Heat oven to 400°F. Spray 8-inch square baking dish with nonstick spray.
- 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.
- 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.
- 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.