Adapted from a recipe from "Vegan Planet" by Robin Robertson. it's super tasty.
Make and share this Tofu Pot Pie recipe from Food.com.
- 1 large all purpose potato, peeled and diced
- 1 large carrot, chopped
- 295.73 ml vegetable stock
- 29.58 ml tamari or 29.58 ml other soy sauce
- 14.79 ml cornstarch, dissolved in
- 29.58 ml water
- 14.79 ml olive oil
- 1 medium onion, chopped
- 453.59 g firm tofu, diced, frozen and thawed (freezing and thawing optional, but it improves the texture)
- salt & freshly ground black pepper, to taste
- 158.51 ml frozen peas, thawed
- 78.07 ml frozen corn, thawed
- 591.47 ml unbleached all-purpose flour
- 2.46 ml salt
- 158.51 ml chilled canola oil
- 59.16 ml ice water
- Cook potato and carrot in a pot of boiling salted water until tender, about 10 minutes, drain, rinse and set aside.
- Put stock and tamari in a small saucepan and bring to a boil over medium-high heat, reduce to low and whisk in the cornstarch-water mixture, simmer 2-3 minutes, stirring until thickened, remove from heat and set aside.
- Heat the olive oil in a medium-size skillet over medium heat.
- Add the onion, cover and cook until softened, about 5 minutes.
- Add the onion to the potatoes and carrots and mix in the tofu, corn and peas.
- Preheat oven to 350°F.
- For the crust, incorporate the salt into the flour, add the corn oil and with 2 butter knives cut the oil into the flour until crumbly and well incorporated.
- Add the water and mix until it forms a ball. (if it's too crumbly, add water by the tablespoonful until it comes together. different climates affect flour differently.).
- Divide the crust in two and on a lightly floured surface, roll out each ball until it is slightly larger than a 2-quart casserole dish.
- Place one half into the casserole dish, and put the vegetables on top.
- Place the second crust over the vegetables and crimp the edges.
- Bake until the filling is hot and bubbly and the crust is browned, about 45 minutes.
- Let rest for 5 minutes before serving.
- p.s. someone asked a question whether to use silken or waterpacked. waterpacked/chinese-style is ideal, but it may still work if all you have is silken. or go ahead and omit the tofu altogether. it's an adaptable recipe.