AuthorMike EgrieCategoryDifficultyIntermediate
Tofu Pot Pie
Yields8 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
 8 oz package Nasoya® organic teriyaki tofubaked, cut into cubes
 ¼ 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%)
 ½ tsp salt
 ¼ tsp pepper
 ¼ 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.

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

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.

 

Ingredients

 8 oz package Nasoya® organic teriyaki tofubaked, cut into cubes
 ¼ 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%)
 ½ tsp salt
 ¼ tsp pepper
 ¼ tsp ground sage or no-salt-added poultry seasoning
 3 cups frozen (thawed) stir-fry vegetables
 1 sheet frozen (thawed) puff pastry

Directions

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.

Tofu Pot Pie
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