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LOCATION: Recipes >> Vegetarian >> Tofu Potpie 02

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(serves 8 to 10)

1 1/2 lbs firm tofu
1/4 cup flour
1 tsp salt
1/2 tsp each: black pepper and garlic powder

Cut the tofu into 1/2" cubes. Mix the flour, salt, pepper and
garlic powder. Add the tofu cubes and toss till coated. Saute in
a large skillet, with:

2 tblsp oil

When tofu is golden and crisp, stir in:

1 1/2 cups onion, chopped.

Continue cooking 3 minutes then add:

1 cup carrots, sliced
1 cup celery, sliced
2 tblsp water (again, I used a little bit more).

Cover the pan and cook over medium heat. Stir gently, every minute
or so, till the carrots are just tender. Remove from heat and stir

1 cup peas, fresh or frozen


3 tblsp margarine
4 cups mushrooms, sliced
1/4 cup whole wheat flour
1 tsp each: salt, sage, garlic powder
1/2 tsp each: thyme and paprika
1/4 tsp black pepper
2-3 cups water

Melt margarine in a large saucepan, then add the sliced mushrooms.
Cover pan and saute over medium heat till mushrooms are soft. Stir
in flour and seasonings and cook over low heat 2 to 3 minutes.
Whisk in water and simmer, uncovered, till gravy is thickened -
about 10 minutes. Mix half the gravy into the tofu and vegetables.
Set remainder aside.


1 1/2 cups whole wheat pastry flour
1/2 cup wheat germ
1/2 tsp salt
3/8 to 1/2 cup margarine
6 tblsp cold water

Combine flour, wheat germ, and salt and stir to mix. Cut in
margarine till mixture resembles coarse cornmeal. Add cold water
all at once and stir just enough to form dough into a ball. Divide
in half and roll first half out on a floured surface. Place in a
10-inch pie plate. Roll out remaining half of dough and set aside.

Spread tofu and vegetable mixture into the dough-lined dish large
enough to hold filling. Pour remaining gravy over top and cover
with top crust. Fold edges of top and bottom crusts together and
pinch to form edge.

Cut 4 to 6 1-inch slits in top crust to allow steam to escape (my
method is to just flatten pieces of dough and place over pie.
Where the pieces overlap there is usually a gap of some sort for
steam and juices to bubble through). Bake in a preheated 400 degree
oven for 20 minutes. Reduce heat to 350, and bake an additional
20 to 30 minutes, till crust is nicely browned.


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