Tofu potpie

 
                                Tofu Potpie
 
 Recipe By     : Judy Krizmanic (A teens guide to going vegetarian) adapted
 Serving Size  : 6    Preparation Time :1:30
 Categories    : Main Dishes                      Family Approved
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CRUST
      3/4  cup           flour -- or barley flour
      1/2  cup           flour, whole-grain wheat -- or ww pastry flour
      1/2  teaspoon      salt
    2      teaspoons     baking powder
      3/4  cup           water
                         FILLING
    2 1/2  cups          vegetable broth
    3      cups          potato -- diced
    1      cup           carrots -- diced
      1/2  cup           onion -- chopped
    1      cup           green peas, frozen -- or other frozen veg
      1/2  cup           mushrooms -- chopped (optional)
      1/4  cup           flour
      1/4  teaspoon      pepper
      1/2  teaspoon      poultry seasoning
      1/2  cup           skim milk
   16      ounces        tofu, firm -- cubed
                         salt
 
 FILLING
 In a large saucepan, bring vegetable broth to a boil over medium-high heat. 
Add potatoes,  cover,  and cook 5 minutes.  Add carrot, onion, and celery (if
using for or with peas).  Cover and cook 3 minutes.  Add peas (and/or other
vegs) and mushrooms (if using).
 Cover and cook 2 minutes or until vegs are tender.
 In a small bowl, combine flour, pepper and poultry seasoning.  Add skim milk
(or soy milk or water) and beat together well.	Gradually add to the vegetable
mixture, stirring well.  Over medium-high heat, stir constantly for about 3
minutes, or until mixture is thickened and bubbly.  Remove from heat and stir
in tofu cubes.	Add salt to taste.
 
 To assemble.
 Heat oven to 350 degreesF.  Spoon tofu-vegetable mixture into 2 quart square
casserole. Make dumplings out of crust mixture.
 Bake 40 minutes or until crust is done.  Let stand 10 minutes before serving.
 
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