Vegan Tofu and Vegetable Pot Pie

Name: Vegan Tofu and Vegetable Pot Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 or 1/2 cup frozen Earth Balance Vegan Buttery Sticks; 227 grams super or extra firm tofu; 59 milliliters all-purpose flour; 237 milliliters 2 tablespoons all-purpose flour; 118 milliliters fresh or frozen peas; 2 cloves garlic, crushed; 2 teaspoons nutritional yeast; 3 Tbsps olive oil, divided; 1 teaspoon finely chopped sage; 2 Tbsps soy sauce; 1 teaspoon thyme leaves; 296 milliliters vegetable broth; 1 small yellow onion, diced

Vegan Tofu and Vegetable Pot Pie might be just the main course you are searching for. One portion of this dish contains about 22g of protein, 25g of fat, and a total of 624 calories. This recipe serves 2. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up extra tofu, vegetable broth, garlic, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 400 F.

Equipment you will use

Oven

Cut tofu into 1/3-inch dice and press between clean kitchen towels or paper towels to rid of excess water.

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Water

Tofu

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Kitchen Towels

Paper Towels

Heat 1 tablespoon of olive oil in a large skillet over medium heat and cook tofu until golden on all, or most, sides.

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Olive Oil

Tofu

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Frying Pan

Remove tofu from skillet and set aside.

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Tofu

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Frying Pan

Heat remaining 2 tablespoons of olive oil in the same skillet.

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Olive Oil

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Frying Pan

Add onion, celery, carrot, and garlic and saut until onion is translucent.

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Carrot

Celery

Garlic

Onion

Add potato to the skillet and cook, stirring frequently, until tender but not mushy.

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Potato

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Frying Pan

Add flour, nutritional yeast, and soy sauce to the skillet and stir into the vegetables.

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Nutritional Yeast

Vegetable

Soy Sauce

All Purpose Flour

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Frying Pan

Add vegetable broth and stir until combined, scraping all the browned bits from the bottom of the pan.

Ingredients you will need

Vegetable Broth

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Frying Pan

Add tofu, peas, sage, and thyme and stir until combined.

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Thyme

Peas

Sage

Tofu

Remove from heat and season to taste with salt and pepper.For the Crust (Part 2)Take the supplies out of the freezer.

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Salt And Pepper

Crust

Cut the Earth Balance into smaller cubes or slices and add to the flour. Using a pastry blender or fork, cut the mixture until it resembles coarse meal. Then, using your hands, quickly rub the mixture together so that the Earth Balance is absorbed into the flour.Gradually drizzle ice water into the bowl, mixing with the pastry blender or fork until the dough just comes together.Quickly shape the dough into a ball and flatten into a disk.

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Water

Dough

All Purpose Flour

Dry Seasoning Rub

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Blender

Bowl

Place on a floured surface a roll out to 1/8 inch thick.

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Roll

Place the ramekins upside-down over the dough and use a paring knife to cut out circles about 1/2 inch larger on all sides.Assemble and

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Dough

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Ramekin

Knife

Bake

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Oven

Divide the tofu and vegetable mixture between the ramekins.

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Vegetable

Tofu

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Ramekin

Place a dough round over each ramekin and tuck the sides under to form a thicker crust around the edge. Press to seal around the edges of the dishes and crimp with a fork.

Ingredients you will need

Crust

Dough

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Ramekin

Cut a slit in the middle.

Bake in the oven until golden and bubbly, about 30 minutes.

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Oven

Let sit for about 5 minutes before serving.