Among the top feelings in the world (for me) at the moment is effing NAILING a recipe. Last night’s Tofu Pot Pie recipe took me about two hours to make, but holy geez! Worth it. For you tofu haters out there, this is the one that will convince you otherwise. Delicious, though I messed up one of my new pans by whisking with a fork (TSK). I need a whisker. And a grill pan.

Tofu Pot Pie, from Recipezaar:

Ingredients, Gravy
1/2 cup flour
1/3 cup nutritional yeast flakes (can be found in the bulk grains section at Whole Foods)
1/4 cup oil or margarine
2 cups water
1 tablespoon soy sauce or Braggs liquid aminos (I went with soy sauce)
pie crust (any refrigerated box will do, though I suggest two boxes)

Ingredients, Filling
1/4 cup flour
1 tablespoon nutritional yeast flakes
1 teaspoon salt
1/2 teaspoon garlic powder
2 cups firm tofu (drained, dried and cubed)
2 tablespoons oil
1 cup onions (diced)
3 celery ribs (diced)
3 small carrots (diced)
about 1 1/2 cups of any combination of the following: corn, green beans, edamame, peas or mushrooms (I used corn, peas and edamame, all frozen)

Kitchenware
Pan
Skillet
Pot (for edamame, if needed)
Pot pie tins/Pie pan/Ramekins (your choice)

Directions, Gravy
1. Prep all vegetables (for the filling) and measure out everything you’ll need for the Gravy.
2. Toast Flour in a large pan over medium low heat until it smells and looks toasted. Remember to stir frequently.
3. Stir in yeast and oil. Cook for a few minutes while stirring until bubbly. (Mine never bubbled. Maybe the pan was too large.)
4. Add water and soy sauce, whisking until mixture thickens. (Whisk as you pour. With a whisker.)
5. Season with salt and pepper to taste. (Gravy can be made ahead of time and stored in fridge.)

Directions, Filling
1. Combine flour, yeast, salt, garlic powder in a small bowl.
2. Cut Tofu in 1/2″ cubes. (Mine were even smaller.)
3. Toss tofu in flour mixture to coat.
4. Heat a skillet with oil and saute tofu until lightly browned. Remove and set aside. (Can also be made 1-3 days ahead and stored in refrigerator.)
5. Heat skillet with oil and cook onions until soft. Add celery, tofu, and other vegetables of your choosing and cook until heated through. (You might want to pre-cook the carrots ahead of time to achieve desired texture. Also, if you have frozen edamame, you’ll want to cook it ahead of time as well.)

Directions, Pot Pie-ing
1. Preheat oven to 375 degrees. Combine veggies with Gravy. (I just poured the Gravy over)
2. Drop your crusts to line the bottom of either the pie pan, pot pie pans or ramekins. I overestimated how far one box of pie crust would get me. It yielded enough for two individual pot pie tins and two ramekins. The original recipe calls for everything to go into one pie, but that just seems messy to me. So, it’s your call.
3. Spoon combined filling mixture into your tins/whatever.
4. Place some crust on top and crimp edges of the two shells together. Puncture the top crust to allow steam to escape.
5. Bake 30 to 40 minutes until top is lightly browned.

It’s even better as leftovers (photo above).

Enjoy!

Tags: FIXER-SUPPER, NOM NOM NOM, pot pie, recipes, tofu, vegetarian