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CATEGORY CUISINE TAG YIELD
Vegetables Vegetarian Main dish, Vegetarian 10 Servings

INGREDIENTS

1 1/2 lb Firm tofu
1/4 c Flour
1 t Salt
1/2 t Black pepper
1/2 t Garlic powder
2 T Oil
1 1/2 c Onion, chopped.
1 c Carrots, sliced
1 c Celery, sliced
2 T Water
1 c Peas, fresh or frozen
3 T Margerine
4 c Mushrooms, sliced
1/4 c Whole wheat flour
1 t Sage
1 t Garlic powder
1/2 t Thyme
1/2 t Paprika
1/4 t Black pepper
2 TO:
3 c Water
1 1/2 c Whole wheat pastry flour
1/2 c Wheat germ
1/2 t Salt
1/2 c Margerine
6 T Cold water

INSTRUCTIONS

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 the 2 tablespoons oil. When tofu is golden and crisp,
stir in the chopped onion.  Continue cooking 3 minutes, then add the
carrots, celery, peas, and water. 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 in:  Melt margerine 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.  For CRUST:
Combine flour, wheat germ, and salt and stir to mix. Cut in  margerine
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 (this was  too much for my
9 inch casserole dish. Since it didn't fit, I reserved  something like
1 1/2 to 2 cups as a topping for when it was cooked,  as a sortof
makeshift gravy.  Using a larger pan would probably work  as well, if
not better)..  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.  Hints: If there is way too much gravy
for you to fit in your  casserole pan, leave out the excess and serve
over individual pieces  as you serve it.  (serves 8 to 10)  This is
from Karen Davis' cookbook A Poultryless "Poultry" Potpourri,  from
United Poultry Concerns (contact Karen Davis at (301) 948-2406).  From:
tara@starburst.umd.edu (Tara McDermott)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 155
Calories From Fat: 65
Total Fat: 7.6g
Cholesterol: 0mg
Sodium: 391.1mg
Potassium: 335.5mg
Carbohydrates: 13.8g
Fiber: 2.7g
Sugar: 2.3g
Protein: 10.6g


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