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Tofu Pot Pie

Yields8 ServingsPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

Tofu Pot Pie

 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.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 410
% Daily Value *
Total Fat 27g42%

Saturated Fat 4g20%
Cholesterol 20mg7%
Sodium 598mg25%
Total Carbohydrate 32g11%

Dietary Fiber 1g4%
Sugars 5g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.