Name: Tofu Pot Pie
Ingredients: 3/4 c Barley flour or unbleached white flour; 1/2 c Whole wheat flour or whole wheat pastry flour; 1/2 ts Salt; 3 tb Oil; 1/4 c Water; 2 1/2 c Vegetable broth; 3 c Diced potatoes; 1 c Finely chopped carrot; 1/2 c Chopped onion; 1 c Frozen green peas, corn kernels, or chopped celery (or combination of any of these equaling 1 cup); 1/2 c Chopped mushrooms (opt); 1/4 c Flour; 1/4 ts Pepper; 1/2 ts Poultry seasoning; 1/2 c Soy milk or water (filling tastes much richer with soy milk); 1 pk Extra-firm tofu, drained, patted dry and cut into cubes (10.5 oz or 16 oz); Salt to taste

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy	Vegetarian	Vegetarian, Pies	6	Servings

INGREDIENTS

3/4	c	Barley flour or unbleached white flour
1/2	c	Whole wheat flour or whole wheat pastry flour
1/2	ts	Salt
3	tb	Oil
1/4	c	Water
2 1/2	c	Vegetable broth
3	c	Diced potatoes
1	c	Finely chopped carrot
1/2	c	Chopped onion
1	c	Frozen green peas, corn kernels, or chopped celery (or combination of any of these equaling 1 cup)
1/2	c	Chopped mushrooms (opt)
1/4	c	Flour
1/4	ts	Pepper
1/2	ts	Poultry seasoning
1/2	c	Soy milk or water (filling tastes much richer with soy milk)
1	pk	Extra-firm tofu, drained, patted dry and cut into cubes (10.5 oz or 16 oz)
		Salt to taste

INSTRUCTIONS

CRUST
FILLING
From "The Teen's Guide to Going Vegetarian," an upcoming book by Judy
Krizmanic.
Crust: Mix together flours and salt. Stir in oil and mix in water.
Chill dough while making filling.
Filling: In a large saucepan, bring vegetable broth to a boil over
medium-high heat. Add potatoes, cover and cook 5 minutes. Add carrots,
onions, and celery. Cover and cook 3 minutes. Add peas and-or corn and
mushrooms. Cover and cook 2 minutes or until tender.
Combine flour, pepper and poultry seasoning. Add soy milk or water and
beat together well. Gradually add to vegetable mixture, stirring well.
Over medium-high heat, stir constantly for about 3 minutes, or until
mixture is thickened and bubbly. Remove from heat, stir in tofu, and
salt to taste.
To assemble: Heat oven to 350'F. Roll out dough to fit over the top
of a 9" square casserole dish. Spoon tofu-vegetable mixture into
casserole dish and cover with crust, cutting off any extra dough and
folding over and pinching edges to seal. Cut 4 or 5 slits on top.
Bake for about 40 minutes, or until crust is done.
Nutritional analysis per serving: 342.5 calories; 11.1 grams total fat
(1.2 grams saturated fat); 12.9 grams protein; 46.3 grams
carbohydrates; 0 milligrams cholesterol; 265.5 milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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